Recipe Box

Skillet Lasagna

from Skinnytaste

New: not rated yet

Serves 4 · Makes 4 servings, 1 1/2 c. each · Prep 15 min · Cook 33 min

Ingredients

Cheese topping

  • 3/4 cup cottage cheese, part-skim
  • 1/4 cup grated parmesan
  • 2 tbsp fresh parsley, chopped, plus more for garnish

Skillet

  • 1 lb ground beef, 93% lean (recipe says 1/2 lb; Becky uses a full pound)
  • 1/2 tsp salt, kosher
  • 1/2 tbsp olive oil
  • 1/2 onion, medium yellow, diced
  • 3 clove garlic, chopped
  • 2 1/2 cup crushed tomatoes
  • 2 1/2 cup bone broth, chicken
  • 1/4 cup fresh basil, chopped
  • 8 oz pasta, mafalda, campanelle, bow-tie, or broken lasagna noodles
  • 3/4 cup shredded mozzarella, part-skim

Directions

Full recipe: Skinnytaste: Skillet Lasagna

  1. Mix the cottage cheese, Parmesan, and parsley; set aside.
  2. Brown the beef with the salt in a large oven-safe nonstick skillet.
  3. Add the oil, onion, and garlic; cook until tender.
  4. Add the tomatoes, broth, and basil and bring to a simmer. Stir in the pasta, cover, and simmer about 18–20 min until the pasta is tender.
  5. Off the heat, dollop the cheese mixture on top and add the mozzarella.
  6. Broil about 3 min until the cheese is melted and lightly browned. Garnish with parsley.

Becky’s way: a full pound of beef. “She knows me.”

Transcription notes
  • Not from a card: Becky made it 2026-11-07 from skinnytaste.com/skillet-lasagna, using ingredients already on hand.
  • Becky's change: a full pound of ground beef instead of 1/2 lb.