Skillet Lasagna

Name: Skillet Lasagna
Yield: 4 servings
Cuisine: American
Ingredients: 3/4 lb. ground beef; 8 oz. uncooked noodles; 1 Tbsp. basil; 1 tsp. garlic; 3 1/2 c. tomato juice; 1 onion, chopped; 1 lb. cottage cheese; 1 Tbsp. oregano; 1 tsp. salt; 4 oz. Mozzarella cheese

Eats Now Editorial Team · Pasta & Noodles

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Skillet Lasagna – a delicious recipe with ground beef, noodles, basil, garlic, tomato juice, onion. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

3/4 lb. ground beef
8 oz. uncooked noodles
1 Tbsp. basil
1 tsp. garlic
3 1/2 c. tomato juice
1 onion, chopped
1 lb. cottage cheese
1 Tbsp. oregano
1 tsp. salt
4 oz. Mozzarella cheese

1
Brown beef and onions in large skillet.
2
Remove excess fat. Spread uncooked noodles over meat.
3
Put cottage cheese on top of noodles.
4
Mix seasonings with tomato juice and pour over cottage cheese.
5
Stir slightly.
6
Put lid on skillet and over low heat until noodles are done (about 30 minutes).
7
Put cheese on top. Put lid on pan and turn off heat until cheese is melted.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 lb. ground beef, 8 oz. uncooked noodles, 1 Tbsp. basil, 1 tsp. garlic, and more.

Yes, Skillet Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Pasta & Noodles

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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