Skillet Lasagna Recipe

• servings: 4 servings
• active time: 15 minutes
• total time: 48 minutes

Ingredients

3/4 cup part-skim cottage cheese

1/4 cup grated Parmesan cheese

2 tablespoons chopped parsley (plus more for garnish)

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 (I like Tuttorosso)

2 ½ cups chicken bone broth

¼ cup fresh basil (chopped)

8 ounces pasta (such as Mafalda pasta, Campanelle, bow-tie pasta broken lasagna noodles, Reginetti or or gluten-free pasta)

¾ cup part skim shredded mozzarella cheese

Directions

In a small bowl combine the cottage cheese, Parmesan cheese and 2 tablespoons of parsley.

Heat a large 12 inch oven safe nonstick skillet with a fitted lid over high heat and add the beef and salt. Cook, breaking up with a wooden spoon until cooked through, about 5 minutes.

Add the oil, onion and garlic and sauté until tender, about 4 to 5 minutes.

Add the tomatoes to the skillet along with the bone broth and basil, stir to combine, and bring to a simmer. Add the pasta to the pan, stir to combine and spread into an even layer, making sure the noodles are submerged in liquid. Reduce the heat to medium, simmer covered, stirring occasionally, until the pasta is just tender and the sauce has thickened slightly and all the liquid has been absorbed, about 18 to 20 minutes.

Remove from heat and dollop the cottage cheese mixture over the lasagna noodles with a small spoon without stirring. Top with the mozzarella. Transfer to the broiler on the second rack from the top and broil on high until the cheese is melted, and slightly browned on top, about 3 minutes. Garnish with parsley and serve.

Nutrition

• Serving Size: 1 ½ cups
• Calories: 494 kcal
• Total Fat: 12.5 g
• Saturated Fat: 5 g
• Cholesterol: 55.5 mg
• Sodium: 938.5 mg
• Total Carbohydrate: 59 g
• Dietary Fiber: 5.5 g
• Total Sugars: 10 g
• Protein: 39 g