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Everyday Lasagna Skillet

  • Prep 40 min
  • Total 55 min
  • Ingredients 10
  • Servings 6
  • Pinterest
    77
  • Save
    3K
  • Print
    331
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    14

One skillet is all you need for this lasagna that's easy to make and even easier to clean up! MORE+ LESS-

Ingredients

1
lb lean (at least 80%) ground beef
1/2
lb bulk mild Italian sausage
1
jar (26 oz) tomato pasta sauce
1
cup water
5
uncooked lasagna noodles, broken into 2-inch pieces
1
container (12 oz) cottage cheese
1/2
cup grated Parmesan cheese
1
tablespoon dried parsley leaves
1
egg
2
cups shredded Italian cheese blend (8 oz)

Steps

Hide Images
  • 1
    In 12-inch nonstick skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce, water and uncooked noodles. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until pasta is almost tender.
  • 2
    Meanwhile, in small bowl, mix cottage cheese, Parmesan cheese, parsley and egg. Spread over partially cooked pasta mixture. Sprinkle with shredded cheese. Cover; cook 10 to 15 minutes longer or until cottage cheese mixture is set and pasta is tender.

Expert Tips

There are usually some broken pieces of lasagna noodles in the bottom of the box. Use these pieces for part of the noodles.

If your family likes spicy food, try hot Italian sausage in this recipe.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
300
% Daily Value
Total Fat
34g
52%
Saturated Fat
15g
74%
Trans Fat
1g
Cholesterol
150mg
50%
Sodium
1550mg
64%
Potassium
760mg
22%
Total Carbohydrate
40g
13%
Dietary Fiber
3g
11%
Sugars
15g
Protein
43g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
40%
40%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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