One Skillet Lasagna

• 3/4 lb ground beef
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can tomatoes, diced with basil, oregano and garlic, undrained
• 1 (28 ounce) jar spaghetti sauce
• 2/3 cup condensed cream of onion soup, undiluted
• 2 eggs, lightly beaten
• 1 1/4 cups 1% cottage cheese
• 3/4 teaspoon italian seasoning
• 9 no-cook lasagna noodles
• 1/2 cup colby-monterey jack cheese, shredded
• 1/2 cup part-skim mozzarella cheese, shredded

1. In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl.
2. In a small bowl, combine the soup, eggs, cottage cheese and Italian seasoning.
3. Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cup cottage cheese mixture, 1-1/2 cups meat sauce and half of the noodles, breaking to fit. Repeat layers of cottage cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender.
4. Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted. Yield: 6 servings.

ground beef, garlic, tomatoes, spaghetti sauce, condensed cream, eggs, cottage cheese, italian seasoning, noodles, colbymonterey, mozzarella cheese

Taken from www.food.com/recipe/one-skillet-lasagna-479974 (may not work)