This easy, one-pot skillet lasagna is full of tender noodles, ground beef, and cottage cheese all covered in melty Mozzarella. It only takes about 30 minutes to get this family favorite on the table.
25ouncespasta saucesome jars are 24 ounces - that's ok.
3cupswatermay need a bit more
1ouncedry Italian dressing mixI used Good Seasons
10lasanga noodlesuncooked and broken into pieces
1 ½cupscottage cheeseI used 4% large curd
8ouncesmozzarella cheeseshredded from a block - divided use
Instructions
Brown the ground beef in the skillet. Pour off any fat.
Add the pasta sauce, water, dry Italian dressing mix, and noodles.
Stir well.
Cover and simmer for about 20 minutes, or until the noodles are cooked the way you like them.
Stir in the cottage cheese and 1 cup of Mozzarella.
Top with the remaining cheese.
Add the cover back on and let simmer on very low heat for about 5 minutes. Add a little water if the lasagna seems dry or is starting to stick to the bottom.
Remove from heat and add the remaining Mozzarella.
Cover and let stand for 5 minutes to allow the cheese to melt OR, if you've used an oven-proof skillet, put it under the broiler for a minute or two.
Notes
Storage:Spoon extra lasagna into an airtight container and keep it in the fridge for four or five days.You can freeze leftovers, too—enjoy them within three months.Tips:
I used 97/3 lean ground beef and there was no fat to drain off.
It took 25 minutes and some extra water to get the noodles as soft as I like them You may need a little more or a little less time.
If you don't have a skillet, a large Dutch oven will work just fine.
Broken lasagna noodles are easier to pick up with a fork, but don't crush them into dust. Just break each noodle into a few smaller pieces.
Freshly shredded mozzarella cheese melts so much creamier than pre-shredded. Try it out and notice the difference!
If the cheese is too soft to shred easily, pop it in the freezer for a bit (start with 3-4 minutes.) This will make it easier to handle.
Don't forget the lid! We cover the skillet lasagna to keep all the moisture inside. This'll help the noodles cook without burning or sticking.
Spice things up with some garnish. We love to top each bowl with parmesan cheese, red pepper flakes, and a touch of fresh basil—yum.