Description

This Skillet Lasagna is a quick and flavorful twist on traditional lasagna, combining ground beef, a blend of cheeses, herbs, and pasta cooked entirely in one skillet for convenience and rich taste. Perfect for a comforting meal with minimal cleanup, it offers layers of cheesy goodness and savory tomato sauce, finished with a melty, browned mozzarella topping achieved under the broiler.

Ingredients

Scale

Cheese Mixture

3/4 cup part-skim cottage cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley (plus more for garnish)

Main Ingredients

1/2 pound 93% lean ground beef (raw)
½ teaspoon kosher salt
½ tablespoon olive oil
½ medium yellow onion (diced)
3 cloves garlic (chopped)
2 ½ cups crushed tomatoes (such as Tuttorosso)
2 ½ cups chicken bone broth
¼ cup fresh basil (chopped)
8 ounces pasta (such as Mafalda, Campanelle, bow-tie pasta, broken lasagna noodles, Reginetti, or gluten-free pasta)
¾ cup part-skim shredded mozzarella cheese

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Instructions

Prepare Cheese Mixture: In a small bowl, combine the cottage cheese, grated Parmesan cheese, and 2 tablespoons of chopped parsley. Set aside for later use as a creamy topping.
Cook Ground Beef: Heat a large 12-inch oven-safe nonstick skillet with a fitted lid over high heat. Add the raw ground beef and ½ teaspoon kosher salt. Cook, breaking up the meat with a wooden spoon, until the beef is fully cooked through, about 5 minutes.
Sauté Aromatics: Add ½ tablespoon olive oil, diced yellow onion, and chopped garlic to the skillet with the cooked beef. Sauté the mixture until the onions are tender and translucent, about 4 to 5 minutes.
Simmer Sauce and Pasta: Pour in 2 ½ cups crushed tomatoes, 2 ½ cups chicken bone broth, and ¼ cup chopped fresh basil into the skillet. Stir everything together and bring to a simmer. Add the 8 ounces of pasta, ensuring that the noodles are submerged in the liquid. Reduce the heat to medium, cover the skillet, and simmer, stirring occasionally, until the pasta is tender and the sauce thickens with the liquid mostly absorbed, approximately 18 to 20 minutes.
Top with Cheese and Broil: Remove the skillet from heat. Dollop the cottage cheese mixture over the cooked pasta evenly without stirring it in. Sprinkle shredded mozzarella cheese on top. Place the skillet under the broiler on the second rack from the top and broil on high until the cheese melts and becomes slightly browned, about 3 minutes.
Garnish and Serve: Remove from the broiler, garnish with additional chopped parsley, and serve hot for a comforting and hearty skillet lasagna experience.

Notes

Use an oven-safe skillet to ensure it can go from stove to broiler without issues.
If using thicker pasta shapes, adjust the simmering time slightly to ensure pasta cooks through.
Bone broth adds depth of flavor, but chicken broth or vegetable broth can be substituted if unavailable.
Broil carefully to avoid burning the cheese—keep a close eye during the last few minutes.
For a vegetarian version, omit the beef and use vegetable broth instead.
Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.

Nutrition

Serving Size: 1 serving (approximately 1/4 of recipe)
Calories: 450 kcal
Sugar: 8 g
Sodium: 620 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 70 mg