Skillet Lasagna

Skillet Lasagna

4.3 of 5 (2268)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 342.3
  • Total Fat: 10.7 g
  • Cholesterol: 84.1 mg
  • Sodium: 691.1 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 4.9 g
  • Protein: 28.0 g

View full nutritional breakdown of Skillet Lasagna calories by ingredient
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A much quicker version of the Italian classic; less time, but no less taste. A much quicker version of the Italian classic; less time, but no less taste.
Number of Servings: 6


    1 pound lean ground beef
    1 small onion (chopped)
    3 cloves garlic (minced)
    1 (14-ounce) can diced tomatoes (undrained)
    1 1/4 cups water
    8 ounces tomato sauce
    1 tbsp dried parsley flakes
    1 tsp dried basil leaves
    1 tsp dried oregano leaves
    1 tsp salt
    2 1/2 cups broken-up whole wheat lasagna noodles
    1 cup fat-free cottage cheese
    1/4 cup fat-free grated Parmesan cheese
    Dash dried basil and pepper (optional)
    1 egg
    Shredded fat-free mozzarella cheese for garnish


In a large skillet, brown beef with onions and garlic. Drain.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheeses.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.

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Member Ratings For This Recipe

  • Incredible!
    132 of 132 people found this review helpful
    Great recipe! Its a great alternative to lasagna, which is good for me because I'm such a pasta lover. Its a little gooey at first, but if you let it cool off a little first, it turns out great. We will add this to our dinner menu more often. Try using Jennie-O Italian Seasoned Turkey, its great! :) - 1/20/09

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  • Incredible!
    99 of 101 people found this review helpful
    This was really delicious. We ate leftovers for the next two days. I substituted ground turkey, egg whites and used a little less water than called for to keep it from getting too soupy. My boyfriend already wants me to make it again next week! - 2/2/09

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  • Incredible!
    74 of 76 people found this review helpful
    I made this with no-fat ricotta, added mushrooms and used more ground turkey than beef. It was great. Even better the second day. - 1/17/09

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  • Very Good
    61 of 78 people found this review helpful
    Easy to make. I used Italian diced tomatoes so didn't need to use extra Italian seasonings. Used zucchini instead of noodles, so didn't add water. Decreased cottage cheese by 1/4 cup and used mozzarella instead. Used 6 cheese mix for parmesan. Would use tomato paste for sauce if using zucchini. - 11/25/08

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  • Incredible!
    52 of 56 people found this review helpful
    AWESOME! Made this last night. My hubby loves lasagna and he said he likes this version BETTER than the traditional kind. And it makes a true 6 servings, we both have great leftovers to look forward to! Thanks! - 1/21/09

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