Description

This Skillet Lasagna recipe offers a quick and delicious twist on traditional lasagna by cooking it entirely on the stovetop and finishing under the broiler. Combining lean ground beef, aromatic onions, garlic, crushed tomatoes, and fresh herbs with tender pasta, it delivers comforting flavors with less fuss. The creamy cottage cheese-parmesan mixture layered on top and melted mozzarella finish off this hearty meal perfect for a weeknight dinner.

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)

Meat and Sauce

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 (preferably Tuttorosso)
2 ½ cups chicken bone broth
¼ cup fresh basil (chopped)

Pasta and Garnish

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 this mixture aside for topping later.
Cook Ground Beef: Heat a large 12-inch oven-safe nonstick skillet with a fitted lid over high heat. Add the ground beef and kosher salt. Cook the beef, breaking it up with a wooden spoon until browned and cooked through, about 5 minutes.
Sauté Vegetables: Stir in the olive oil, diced onion, and chopped garlic with the beef. Sauté the mixture until the onions are tender and translucent, about 4 to 5 minutes.
Add Sauce and Simmer: Pour in the crushed tomatoes, chicken bone broth, and chopped basil. Stir everything together and bring to a simmer.
Add Pasta and Cook: Stir in the pasta, ensuring all noodles are submerged in the liquid. Spread the pasta evenly in the skillet. Reduce heat to medium, cover the skillet with the lid, and simmer. Stir occasionally to prevent sticking, cooking until the pasta is just tender, the sauce thickens, and the liquid is mostly absorbed, about 18 to 20 minutes.
Add Cheese and Broil: Remove the skillet from heat. Spoon dollops of the prepared cottage cheese mixture evenly over the pasta without stirring it in. Sprinkle shredded mozzarella cheese on top. Transfer the skillet to the oven’s broiler on the second rack from the top and broil on high until the cheese melts and is slightly browned, about 3 minutes. Watch carefully to avoid burning.
Garnish and Serve: Garnish the finished skillet lasagna with additional chopped parsley and serve immediately while hot.

Notes

Use an oven-safe skillet to seamlessly transfer from stovetop to broiler without transferring the dish.
If you prefer a vegetarian version, substitute ground beef with mushrooms or plant-based meat alternatives.
Adjust the pasta type according to preference or gluten-free needs; cooking time may vary slightly.
Keep a close eye during broiling to prevent the cheese from burning.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Nutrition

Serving Size: 1 serving (about 1/4 recipe)
Calories: 420 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 68 mg