Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 342.3
  • Total Fat 10.7 g
  • Saturated Fat 4.2 g
  • Polyunsaturated Fat 0.5 g
  • Monounsaturated Fat 4.1 g
  • Cholesterol 84.1 mg
  • Sodium 691.1 mg
  • Potassium 332.0 mg
  • Total Carbohydrate 34.5 g
  • Dietary Fiber 4.9 g
  • Sugars 5.2 g
  • Protein 28.0 g
  • Vitamin A 3.6 %
  • Vitamin B-12 24.9 %
  • Vitamin B-6 13.9 %
  • Vitamin C 9.3 %
  • Vitamin D 1.7 %
  • Vitamin E 0.9 %
  • Calcium 9.6 %
  • Copper 5.4 %
  • Folate 5.6 %
  • Iron 20.5 %
  • Magnesium 5.7 %
  • Manganese 7.0 %
  • Niacin 15.5 %
  • Pantothenic Acid 2.9 %
  • Phosphorus 17.9 %
  • Riboflavin 14.8 %
  • Selenium 21.0 %
  • Thiamin 4.8 %
  • Zinc 24.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Skillet Lasagna

View the full Skillet Lasagna Recipe & Instructions
Submitted by: VEGGIEKITTY

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Skillet Lasagna

132 calories of Ground Beef (extra lean), (0.17 unit, cooked (yield from 1 lb raw meat))

127 calories of 365 Organic Whole Wheat Penne Pasta, (0.42 cup)

27 calories of Cottage Cheese, Nonfat, (0.17 cup (not packed))

14 calories of Parmesan Cheese, shredded, (0.67 tbsp)

12 calories of Egg, fresh, whole, raw, (0.17 large)

10 calories of Onions, raw, (0.17 cup, chopped)

10 calories of Hunt's Tomato Sauce, no salt added, (0.17 cup)

5 calories of Canned Tomatoes, (0.17 can)

2 calories of Garlic, (0.50 cloves)

1 calories of Oregano, ground, (0.17 tsp)

1 calories of Parsley, dried, (0.17 tbsp)

0 calories of Basil, (0.17 tbsp)

0 calories of Salt, (0.17 tsp)

Nutrition & Calorie Comments  

This was really good. I normally hate whole wheat pasta but you couldn't even tell I used it. I used veggie crumbles, halved the salt, used low salt options where I could and used low fat rather than no-fat. The only thing I would have changed is make it on a weekend it took me an hour. Submitted by:

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Tasted great with half the work and calories! Thanks! Submitted by:

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I made this with ground turkey (only 1% fat) and no-salt-added crushed tomatoes and tomato sauce. True, I must keep my salt levels down but this was just too bland. The recipe seems to have promise but 600+mg sodium is a lot for one-sixth of it. Not sure whether I'll make this again. Submitted by:

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Changed to lean turkey and reduced fat ricotta, but the taste is incredible, and it's so quick. Submitted by:

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I use low fat ricotta instead of the cottage cheese. I like to use fresh parsley instead also. Submitted by:

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I used to do Hamburger Helper a lot when I was working but have eliminated that because of the salt and preservatives. This is better, healthier,and just as quick and easy. Will definitely be using this recpe often and will try some variations too. Submitted by:

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Keep in mind that the mozzarella cheese garnish is not included in the nutritional count. Submitted by:

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I'll pass on this only because of too much sodium per serving. Looks delis. Submitted by:

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I added 1 medium zucchini and 3 cups of raw spinach to this recipe, substituted 1% instead of fat free cottage cheese, used 1/4 cup egg beaters instead of egg, and used barilla plus bowties instead of lasagna noodles (couldn't find them in ww at my grocery store). It turned out great!! Submitted by:

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