This Lightened Up Skillet Lasagna dish gives you the taste of lasagna without the time slaving over the stove (or the calories)! Plus, it’s all made in one pot, so fewer dishes for you.
Lightened Up Skillet Lasagna
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- salt and pepper
- ½ tsp red pepper flakes
- 1lb lean ground beef (could also use lean ground turkey)
- 8 whole wheat lasagna noodles, broken into ~2×2″ pieces
- 1 8oz can tomato sauce
- 1 28 oz can diced tomatoes
- ⅓ cup water
- 6 oz part skim mozzarella cheese (can used sliced or shredded)
- 1 cup 2% cottage cheese
- optional: fresh basil and parmesan
- Heat olive oil in a large skillet over medium-high heat. Add in the chopped onion, ground beef, and garlic, and cook until meat is no longer pink. Season with salt, pepper, and red pepper flakes.
- Layer the lasagna noodles over the meat and pour the tomato sauce, diced tomatoes, and water over the pasta. Cover and bring the dish to a simmer, then lower the heat to medium and cook, stirring occasionally, for about 20 minutes or until the pasta is done.
- Take the skillet off of the heat and roughly stir in cottage cheese. Top with mozzarella and let sit covered for 5 minutes or until cheese it melted.
- Top with parmesan and basil, if desired.
