Easy Skillet Lasagna
This easy skillet lasagna is another recipe I pulled from my grandmother’s old recipe box, alongside my easy peach cobbler and corn and black bean salad. Like the first two, this recipe didn’t disappoint! It’s beefy, cheesy, and creamy while being super filling and shockingly easy to make. All the ingredients combine and cook in a single skillet, and the entire meal is ready to eat in about an hour. The ultimate comfort food, this skillet lasagna recipe is the perfect weeknight dinner for the whole family!
Why You’ll Love This Easy Skillet Lasagna
- A Little Lighter: Free from ricotta and made with cottage cheese, this dish is a little lighter in fat and higher in protein than your standard baked lasagna recipe. Even cottage cheese haters love this one!
- Foolproof: There’s no need to dirty up a million dishes or even spend time boiling pasta. Just layer the ingredients in a skillet and bake. Recipes don’t get easier than this!
- Meal Prep-Friendly: Leftovers store and even freeze well so you can have quick meals you’ll look forward to eating for several days.
Key Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete ingredients and instructions!
- Beef: I like to use lean ground beef, 90% or leaner, but any kind will work. You can even substitute ground turkey if preferred. Just keep in mind that the flavor will be slightly different.
- Seasonings: Store-bought spaghetti seasoning mix does most of the heavy lifting here. Then, salt and parsley add a little extra depth.
- Cottage Cheese: This takes the place of ricotta in traditional lasagna, keeping the rich flavor and creamy consistency while adding a bit of protein. For the best results, use full-fat cottage cheese.
- Noodles: I use no-boil lasagna noodles, but any noodle will work. If you’re using larger noodles, break them into pieces so they cover the pan and cook evenly.
- Tomatoes: Canned crushed tomatoes create a classic tomato sauce.
- Mozzarella: The finishing touch! This adds all the melty, cheesy goodness on top.
Tip: Want more nutrition? Add thinly sliced zucchini, mushrooms, or onions to the mix, cooking them with the beef.
How to Make Skillet Lasagna
I was skeptical about how this dish would turn out, but now I may never go back to classic lasagna again!
- Brown the meat. Heat a large, oven-safe skillet over medium heat. Add the beef and cook, breaking it into pieces, until no longer pink. Sprinkle half the spaghetti seasoning evenly over the meat.
- Layer. Add the cottage cheese, spreading it out in an even layer. Then, top it with noodles and add the remaining spaghetti seasoning, basil, parsley, and salt. Pour the tomatoes and water on top.
- Bake. Cover the pan and transfer the skillet to the oven. Bake until the noodles are tender.
- Add cheese. Sprinkle the mozzarella evenly on top, cover, and let the dish stand to melt the cheese. Enjoy warm on its own or with a side salad and garlic bread!
Easy Skillet Lasagna Recipe
This easy skillet lasagna recipe is an old-fashioned, higher-protein take on a classic lasagna. Made with cottage cheese and mozzarella, it's melty and creamy like the traditional dish but higher in protein and a lot easier to make! Ready in about an hour, it's the perfect weeknight comfort food that can easily double as meal prep.
Equipment
- 1 Large, Oven-Proof Skillet
Ingredients
- 1 pound lean ground beef
- 1 (2½ ounce) packet spaghetti seasoning mix*
- 1 pound small curd cottage cheese
- 3 cups lasagna noodles broken into pieces
- 1 Tablespoon fresh basil
- 1 Tablespoon parsley flakes
- 1 teaspoon salt
- 1 (28-ounce) can crushed tomatoes
- 1 cup water
- 8 ounces shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F. Heat an oven-safe skillet over medium heat.
- Brown the beef, breaking it into pieces as it cooks.1 pound lean ground beef
- Sprinkle half of the spaghetti seasoning over the beef.1 (2½ ounce) packet spaghetti seasoning mix*
- Spread the cottage cheese in an even layer over the meat.1 pound small curd cottage cheese
- Arrange the noodle pieces evenly over the cottage cheese.3 cups lasagna noodles
- Sprinkle the remaining spaghetti seasoning, basil, parsley, and salt on top.1 Tablespoon fresh basil, 1 Tablespoon parsley flakes, 1 teaspoon salt
- Add the tomatoes and water, and cover the pan with a lid or foil.1 (28-ounce) can crushed tomatoes, 1 cup water
- Bake for 30-35 minutes or until the noodles are tender.
- Sprinkle the mozzarella evenly over the dish, return the cover, and let it stand for 10-15 minutes. Getcha some of that!8 ounces shredded mozzarella cheese
Notes
*Feel free to add more seasoning as desired. I sometimes use a whole packet to season the beef and a second in between the layers.
Storage:
– Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
– Freezer: Freeze leftover skillet lasagna for up to 3 months. Thaw in the fridge overnight before reheating.
– Reheating: Warm individual portions in the microwave. Or, cover and reheat in the oven at 350°F just until warmed through. Add a splash of water or tomato sauce as needed if the noodles seem dry.
– Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
– Freezer: Freeze leftover skillet lasagna for up to 3 months. Thaw in the fridge overnight before reheating.
– Reheating: Warm individual portions in the microwave. Or, cover and reheat in the oven at 350°F just until warmed through. Add a splash of water or tomato sauce as needed if the noodles seem dry.
Nutrition
Serving: 1servingCalories: 603kcalCarbohydrates: 82gProtein: 39gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 67mgSodium: 826mgPotassium: 884mgFiber: 9gSugar: 9gVitamin A: 653IUVitamin C: 10mgCalcium: 394mgIron: 7mg
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