High Protein Lasagna Skillet, One-Pan Recipe
This High Protein Skillet Lasagna is an easy one-pan dinner you'll want to make on repeat! It has all the classic lasagna flavors including a rich tomato sauce, Italian seasonings, melty cheese, and lean ground beef, but there's no need for layering noodles since it's made in a skillet. Adding extra veggies at the start of the recipe adds tons of extra nutrition and flavor!
Equipment
- 1 large skillet with lid (at least 12 inch or 4.5 qt)
Ingredients
- 1 tablespoon extra virgin olive oil
- 1-2 carrots
- 1 zucchini
- 1 red bell pepper
- 1 small yellow onion (or ½ large)
- 4 cloves garlic
- 1 lb lean ground beef
- 2 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 1 teaspoon kosher salt (use ½ teaspoon if using fine table salt, more to taste)
- 1 tablespoon tomato paste
- 1 (28 oz) can crushed tomatoes
- ½ cup low sodium chicken broth (or water)
- 6 lasagna noodles (broken into pieces)
- 2 cups spinach
- ¾ cup cottage cheese
- ¾ cup shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- fresh basil for topping (optional)
Instructions
- Chop the veggies into small pieces. Heat a large skillet on medium heat to medium-high heat. Add the olive oil and heat. Add the vegetables including the onion, carrots, bell pepper, and zucchini. Saute 8-10 minutes, until softened.
- Add the ground beef, seasonings, and garlic. Break apart the meat with a wooden spoon or masher and cook, stirring occasionally 5-6 minutes until nearly cooked through and no longer pink.
- Stir in the tomato paste for about 1 minute. Add the crushed tomatoes and broth. Bring everything to a boil. Lower to medium-low heat and simmer 5-7 minutes.
- Break the lasagna noodles into pieces and add to the skillet. I prefer to do some smaller bite-sized pieces and some larger, but in general each noodle will make about 6-8 pieces. Make sure the noodles are mostly covered by the meat sauce. Reduce heat, cover, and to simmer for 18-20 minutes until the lasagna noodles are al dente.
- Remove from heat. If using spinach, stir it in until it wilts. Add the cottage cheese and stir until it's melty. Top with mozzarella and parmesan and cover for another 5-6 minutes until the cheese melts and starts to turn golden brown. Finish it with a sprinkle of fresh basil.
Notes
Expert Tips
- Chop the veggies into small pieces so they cook faster.
- Use less lasagna noodles if you want to lighten it up.
- Stir it occasionally while it simmers with the noodles to prevent them from sticking to the pan.
- You can use 1½ tablespoon of Italian Seasoning to replace the dried herbs if you want.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1.5 heaping cupsCalories: 390kcalCarbohydrates: 34gProtein: 30gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgFiber: 5gSugar: 10g
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