Description
This one-pan skillet lasagna is a quick and easy way to enjoy classic lasagna flavors without the hassle of layering. Made with lean ground beef, melty mozzarella, and a rich tomato sauce, it’s a perfect high-protein dinner for busy weeknights.
Ingredients
Units
Scale
- 3/4 cup part-skim cottage cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped parsley (plus more for garnish)
- 1/2 lb 93% lean ground beef
- 1/2 teaspoon kosher salt
- 1/2 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 3 cloves garlic, chopped
- 2 1/2 cups crushed tomatoes (e.g., Tuttorosso)
- 2 1/2 cups chicken bone broth
- 1/4 cup fresh basil, chopped
- 8 ounces pasta (e.g., Mafalda, Campanelle, bow-tie, broken lasagna noodles, or gluten-free pasta)
- 3/4 cup part-skim shredded mozzarella cheese
Instructions
- In a small bowl, mix cottage cheese, Parmesan, and 2 tablespoons of parsley. Set aside.
- Heat a large oven-safe skillet over high heat. Add beef and salt, cooking until browned, about 5 minutes.
- Stir in onion and garlic, sautéing until tender, about 4–5 minutes.
- Add crushed tomatoes, bone broth, and basil, stirring to combine. Bring to a simmer.
- Stir in pasta, ensuring it’s submerged. Cover and simmer on medium heat, stirring occasionally, for 18–20 minutes until pasta is tender and sauce thickens.
- Remove from heat and dollop the cottage cheese mixture over the pasta without stirring. Top with mozzarella.
- Transfer to the broiler (second rack from the top) and broil on high for 3 minutes until cheese is melted and slightly browned.
Notes
- Swap ground beef for ground turkey or plant-based crumbles for a variation.
- Use beef or vegetable broth instead of bone broth if preferred.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1½ cups
- Calories: 494 kcal
- Sugar: 8g
- Sodium: 680 mg
- Fat: 12.5 g
- Saturated Fat: 5g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0g
- Carbohydrates: 59 g
- Fiber: 5.5 g
- Protein: 39 g
- Cholesterol: 55mg