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Skillet Lasagna | Excessive-Protein Dinner Thought
This one-pan skillet lasagna is loaded with floor beef, melty cheese, and protein for a straightforward, comforting dinner. Excellent for busy weeknights!
Skillet Lasagna
This simple skillet lasagna delivers all of the hearty, comforting flavors you like—minus the fuss! Made with floor beef, creamy cheese, and high-protein substances, it’s a satisfying one-pan meal you possibly can whip up very quickly. Full of taste and 39 grams of protein per serving, this dish is superb for households, {couples}, or anybody craving a fast Italian-inspired dinner. Bonus: it’s customizable, so you possibly can tweak it to fit your style or pantry staples. I even have this classic lasagna recipe and these lasagna roll ups with cottage cheese.
Why You’ll Love This Skillet Lasagna Recipe
I like one-pot recipes (therefore my One and Done Cookbook!), so this simple dinner has turn into an everyday in my kitchen. Since I eat high-protein, I needed to create a straightforward meal that my complete household will love, and this one delivers! Right here’s why it really works:
- Quick One-Pan Meal: All the things–even the pasta–cooks in an oven-proof skillet, making it good while you’re quick on time. Much less dishes to scrub!
- Excessive-Protein: Cottage cheese, bone broth, and floor beef improve the protein to a whopping 39 grams per serving.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free (if utilizing GF pasta), high-protein
When you make this simple skillet lasagna recipe, I might like to see it. Tag me in your images or movies on Instagram, TikTok, or Facebook. And make sure to be part of the Skinnytaste Community to see what everybody’s cooking!
Skillet Lasagna Elements
This skillet lasagna with cottage cheese has all of the tacky, saucy goodness of conventional lasagna however with extra protein and fewer energy. See the recipe card under for the precise measurements.
- Half-skim Cottage Cheese is a wholesome substitute for ricotta cheese in lasagna. Good Culture is my favourite model.
- Cheese: Parmesan cheese for the filling and shredded mozzarella for topping
- Herbs: Recent parsley and basil
- Floor Beef: Use 93% lean floor beef for added protein.
- Kosher Salt for seasoning
- Olive Oil to brown the meat
- Aromatics: Onion and garlic
- Sauce: Canned crushed tomatoes (I at all times use Tuttorosso) and rooster bone broth for a protein increase
- Pasta: Any quick pasta form will work. Reginetti, mafalda, campanelle, farfalle, and damaged lasagna noodles are some good choices.
Find out how to Make Skillet Lasagna
Skip the layers and lengthy baking time–this fast skillet lasagna cooks multi function skillet. Scroll to the underside for printable directions.
- Make the Lasagna Filling: Mix cottage cheese, parmesan, and parsley.
- Brown the Beef in an oven-safe nonstick skillet over excessive warmth. Season with salt and break it up with a spoon because it cooks.
- Prepare dinner the Pasta: Saute the onion and garlic till tender. Add the tomatoes, broth, and basil, and produce to a simmer. Stir within the pasta, ensuring it’s all submerged in liquid. Scale back the warmth to medium, cowl, and simmer till the pasta is simply tender and the sauce thickens barely.
- Add the Cheese: Take away the skillet from the warmth, dollop with the cottage cheese combination, and high with the mozzarella. Switch the skillet to the oven’s second rack from the highest, and broil on excessive till the cheese is melted. Take away from the oven and garnish with parsley.
Variations
- Cheese: Swap cottage cheese with ricotta and parmesan with Pecorino Romano.
- Meat: Substitute beef with 93% lean floor turkey.
- Vegetarian Skillet Lasagna: Omit the meat and saute mushrooms or eggplant.
- Broth: Use common rooster or vegetable broth.
- Tomatoes: Sub marinara sauce for the canned tomatoes.
- Gluten-Free Lasagna: Substitute gluten-free pasta.
What to Serve with Skillet Lasagna
This high-protein lasagna skillet is filling by itself however would even be nice with garlic knots or a veggie, like certainly one of these:
Storage
- Refrigerate leftover lasagna for 4 days.
- Freeze it for 3 days.
- Reheat: Thaw it within the fridge and microwave till heat.
Extra Lasagna Recipes You’ll Love
Yield: 4 servings
Serving Measurement: 1 ½ cups
- 3/4 cup part-skim cottage cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped parsley, plus extra for garnish
- 1/2 pound 93% lean floor beef, uncooked
- ½ teaspoon kosher salt
- ½ tablespoon olive oil
- ½ medium yellow onion, diced
- 3 cloves garlic, chopped
- 2 ½ cups crushed tomatoes, I like Tuttorosso
- 2 ½ cups rooster bone broth
- ¼ cup recent basil, chopped
- 8 ounces pasta, similar to Mafalda pasta, Campanelle, bow-tie pasta damaged lasagna noodles, Reginetti or or gluten-free pasta
- ¾ cup half skim shredded mozzarella cheese
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In a small bowl mix the cottage cheese, Parmesan cheese and a couple of tablespoons of parsley.
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Warmth a big 12 inch oven protected nonstick skillet with a fitted lid over excessive warmth and add the meat and salt. Prepare dinner, breaking apart with a picket spoon till cooked via, about 5 minutes.
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Add the onion and garlic and sauté till tender, about 4 to five minutes.
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Add the marinara to the skillet together with the bone broth and basil, stir to mix, and produce to a simmer. Add the pasta to the pan, stir to mix and unfold into a fair layer, ensuring the noodles are submerged in liquid. Scale back the warmth to medium, simmer lined, stirring often, till the pasta is simply tender and the sauce has thickened barely and all of the liquid has been absorbed, about 18 to twenty minutes.
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Take away from warmth and dollop the cottage cheese combination over the lasagna noodles with a small spoon with out stirring. High with the mozzarella. Switch to the broiler on the second rack from the highest and broil on excessive till the cheese is melted, and barely browned on high, about 3 minutes. Garnish with parsley and serve.
Final Step:
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Serving: 1 ½ cups, Energy: 494 kcal, Carbohydrates: 59 g, Protein: 39 g, Fats: 12.5 g, Saturated Fats: 5 g, Ldl cholesterol: 55.5 mg, Sodium: 938.5 mg, Fiber: 5.5 g, Sugar: 10 g