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 small yellow onion (or ½ large)
- 1-2 carrots
- 1 zucchini
- 1 red bell pepper
- 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)
- 6-8 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 onion, carrots, bell pepper, and zucchini into small pieces. Heat the olive oil in a large skillet on medium heat to medium-high heat. Add the chopped vegetables and saute until softened, about 5-7 minutes.
- Add the ground beef, seasonings, and garlic to the skillet. Break the meat apart with a wooden spoon or meat masher, and cook, stirring occasionally, for 5-6 minutes, until the beef is mostly browned and no longer pink. It doesn't need to be fully cooked through yet, since it will finish cooking later as it simmers with the sauce and noodles.
- Stir in the tomato paste and cook for about 30 seconds to 1 minute to deepen the flavor. Add the crushed tomatoes and broth, stir to combine, and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 5-7 minutes.
- Break the lasagna noodles into 2-3 inch pieces and stir them into the skillet, pressing them down so they're mostly submerged in the sauce (add a splash of broth or water if there isn't quite enough liquid to cover them). Reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, stirring occasionally to prevent sticking, until the noodles are al dente.
- Remove from heat. If using spinach, stir it in until wilted. Add the cottage cheese and stir until warmed through and creamy. Top with the mozzarella and parmesan, cover, and let it sit off heat for 5-6 minutes until the cheese is fully melted. Finish with a sprinkle of fresh basil.
- Optional step: For a golden brown, bubbly top, transfer the skillet (if oven-safe) to the broiler for 2-3 minutes after the cheese has melted, watching closely so it doesn't burn.
Video
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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