Skillet Lasagna

Here's a winner! In other words, my entire family loved it - that's always nice! This recipe was adapted from one I saw at Taste of Home online. I first saw it in the magazine rack at the grocery store, calling my name, practically. Making this went fairly fast, which was also great!

Ingredients:
3/4 lb. ground beef
2 garlic cloves, minced
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
1 1/2 jars (24 oz. jars) spaghetti sauce
2 eggs, lightly beaten
1 1/4 C. lowfat cottage cheese
1 tsp. Italian seasoning
9 no-cook lasagna noodles
1/2 C. shredded Colby-Jack cheese
1/2 C. shredded Mozzarella cheese

Directions:
In a large skillet*, cook ground beef and garlic over medium heat until no longer pink; drain. Stir in tomatoes and spaghetti sauce. Warm through and set aside in a large bowl.
In a small bowl, combine eggs, cottage cheese and Italian seasoning.
Return 1 C. of meat sauce to skillet, spread evenly. Layer with half cottage cheese mixture, one-third of remaining meat sauce and half of noodles, breaking to fit in the skillet.
Repeat with layers of cottage cheese mixture, sauce and noodles. Top with remaining third of meat mixture.
Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until noodles a tender.
Remove from heat. Sprinkle with cheeses and cover for 1 or 2 minutes, until cheese is melted.
Makes 6 servings.

* I used more spaghetti sauce (all of the two jars) and made the recipe in two medium skillets. Our family had leftovers the next day - yum!