Skillet Lasagna

1 lb ground beef
2 garlic cloves, minced
1 can (14 1/2 oz) diced tomatoes with basil, oregano and garlic, undrained
1 jar (26 oz) spaghetti sauce
2/3 c. condensed cream of onion soup, undiluted
2 eggs, lightly beaten
1 1/4 c. 1% cottage cheese
1 tsp Italian seasoning
9 no-cook lasagna noodles
1/2 c. shredded Colby-Monterey Jack cheese
1/2 c. shredded part-skim mozzarella cheese
1. In a skillet, brown beef and garlic over medium heat until no longer pink; drain. Stir in tomatoes and spaghetti sauce, heat through. Transfer to 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 c. 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. Cook another 10 minutes with lid off to let the sauce thicken.
4. Remove from the heat. Sprinkle with shredded cheeses. Let stand for 5 minutes.