Everybody loves lasagne, but it can be a hassle to make so why not try this one-skillet recipe?

Ingredients

• 2 x 400ml jars of spaghetti sauce
• 2/3 cup condensed cream of onion soup
• 340g ground beef
• 1 400g can diced tomatoes with oregano, basil & garlic
• 2 minced cloves garlic
• 2 large, lightly beaten eggs
• 3/4tsp Italian seasoning
• ½ cup Monterey Jack cheese
• ½ cup partly skimmed, shredded mozzarella cheese
• 1-1/4 cup cottage cheese
• 9 no-cook lasagna pasta sheets

Instructions

1. Heat a large skillet over medium heat and brown the beef and soften garlic. Drain and stir in tomatoes and spaghetti sauce and heat through. Transfer mixture to a large bowl.
2. Mix the cottage cheese, Italian seasoning, soup and eggs in a small bowl.
3. Spread 1 cup of meat sauce in the skillet and layer with 1 cup of cottage cheese mixture, 1- 1½ cups of meat sauce and half the noodles. Continue layering with cottage cheese, meat sauce and noodles before topping with remaining meat sauce.
4. Bring to a boil, reduce heat and cover. Simmer for 15 minutes or until pasta is tender.
5. Remove skillet from heat and sprinkle with shredded cheese. Let stand for two minutes until cheese has melted.