Skillet Lasagna

Lasagna has always been one of my favorite foods- I grew up loving the cheesy saucy layers.  As a busy mom I don’t always have the time or patience to wait on the oven and clean all of those extra dishes. That’s why I am obsessed with this easy weeknight dinner version. Skillet Lasagna gives you all of the comfort of traditional lasagna- rich tomato sauce, gooey cheese and tender noodles-without the stress. Even better- it comes together in under 30 minutes so you can have a family favorite on the table fast.

Ingredient Snapshot

Full Recipe Below

• extra virgin olive oil
• organic ground beef
• organic Italian seasoning
• organic garlic powder
• organic marinara sauce
• organic fire roasted diced tomatoes
• small curd cottage cheese
• lasagna noodles
• water
• parmesan cheese
• mozzarella cheese

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Skillet Lasagna

Prep Time3 minutes mins

Cook Time25 minutes mins

Total Time28 minutes mins

Course: dinner, main dish

Cuisine: American, Italian

Keyword: 30 minute meal, beef, ground beef, lasagna, pasta, skillet meal

Equipment

• 1 large skillet

Ingredients

• 2 tbsp extra virgin olive oil
• 1 lb organic ground beef
• 1 tsp organic Italian seasoning
• ½ tsp pink Himalayan salt
• ½ tsp garlic powder
• 24 oz organic marinara sauce
• 14.5 oz organic fire roasted diced tomatoes
• 1 cup small curd cottage cheese I love Good Culture
• 12 oz lasagna noodles I love Bionature
• 1 cup water
• 1 cup organic shredded mozzarella shredded from the block
• 1 cup organic shredded parmesan cheese shredded from the blocl

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Instructions

• In a skillet over medium heat, add in 2 tbsp extra virgin olive oil, 1 lb organic ground beef, 1 tsp organic Italian seasoning, ½ tsp pink Himalayan salt and ½ tsp garlic powder.
• Use a spatula to break the meat up into small bits. Cook until the ground beef is browned.
• Once browned, pour in 24 oz organic marinara sauce, 14.5 oz organic fire roasted diced tomatoes, 1 cup water. Bring to a low boil.
• Break up the 12 oz lasagna noodles into smaller piece and add into the sauce. Stir well. Reduce heat to medium low and cover. Let simmer for 5 minutes.
• Stir in the 1 cup small curd cottage cheese . Let simmer again another 5 minutes until noodles are almost done. Stir again.
• Sprinkle on 1 cup organic shredded mozzarella and 1 cup organic shredded parmesan cheese. Place the lid on and let cook 3-5 minutes until the cheeses are melted on top.
• Remove and serve immediately.

Notes

To Freeze:

Let cook completely.  

Split into single portion sizes and place into freezer safe containers. 

Place in the freezer for up to 2 months. 

Another great way to freeze is to wrap the individual servings in parchment paper and then in aluminum foil.  Place all of the servings in a gallon size freezer safe Ziploc and label.  Store in the freezer up to 2 months. 

To thaw, place in the refrigerator the night before, or place in a microwave safe dish and defrost according to your microwave. You can also place the frozen lasaga on a parchment lined baking sheet and reheat in the oven at 350f for 20-30 minutes. 

Storage and Freezer Tips

Fridge: Store leftovers in an air tight container up to 3 days.

Freezer: Cool completely and then portion into single servings.  Freeze in a freezer safe container up to 2 months.

Reheat: Thaw overnight in the refrigerator or microwave from frozen.  For best texture, reheat in an oven safe container at 350f until warmed through.

Substitutions and Variations:

Protein Swap: Swap ground beef for ground turkey, chicken or sausage

Cheese: If your family prefers ricotta over cottage cheese swap for the same amount. You can add in some pecorino for an extra bite.

Veggie Boost: Add in some spinach, mushrooms or zucchini with the sauce to sneak in some veggies.

Gluten Free: Use gluten free noodles

Spicy: Add in some pepper flakes or Italian sausage for a kick.

Did you make the recipe?  Tag @healthierhomemade.co