Thanks to no-cook lasagna noodles, this skillet lasagna makes a fresh, filling, flavorful and fast entree for any Italian meal.

  • Total Time

    Prep/Total Time: 30 min.

  • Makes

    8 servings

Ingredients

  • 1 pound ground beef
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 large eggs, lightly beaten
  • 1-1/2 cups ricotta cheese
  • 4 cups marinara sauce
  • 1 package (9 ounces) no-cook lasagna noodles
  • 1 cup shredded part-skim mozzarella cheese, optional

Directions

  • In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a large bowl; stir in tomatoes. In a small bowl, combine eggs and ricotta cheese.
  • Return 1 cup meat mixture to the skillet; spread evenly. Layer with 1 cup ricotta mixture, 1-1/2 cups marinara sauce and half of the noodles, breaking noodles to fit as necessary. Repeat layers. Top with remaining marinara sauce.
  • Bring to a boil. Reduce heat; simmer, covered, 15-17 minutes or until noodles are tender. Remove from heat. If desired, sprinkle with mozzarella cheese. Let stand 2 minutes or until cheese is melted.

Nutrition Facts

1 serving: 430 calories, 18g fat (8g saturated fat), 108mg cholesterol, 750mg sodium, 41g carbohydrate (11g sugars, 4g fiber), 27g protein.