Quick Skillet Lasagna

This lighter skillet lasagna cuts down on prep time and fat by using lean beef and low-fat cottage cheese instead of heavy ricotta.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (7 servings), not per serving.

• 1/2 cup onion, chopped · 26 kcal in the whole recipe
• 1/2 pound 90% lean ground beef · 475 kcal in the whole recipe
• 1 can (14.5 ounces) low-sodium canned tomatoes · 143 kcal in the whole recipe
• 1 can (6 ounces) low-sodium tomato paste · 143 kcal in the whole recipe
• 1 Tablespoon fresh parsley, chopped (optional) · 1 kcal in the whole recipe
• 1 1/2 cups water
• 1 teaspoon garlic powder (optional)
• 2 cups cooked egg noodles · 266 kcal in the whole recipe
• 3/4 cup low-fat cottage cheese · 79 kcal in the whole recipe
• 1/4 cup Parmesan cheese, grated · 85 kcal in the whole recipe

Method

1. In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is tender, then drain off any excess fat.

   

2. Stir in the canned tomatoes, tomato paste, parsley, water, and garlic powder. Bring to a boil, then reduce heat and simmer uncovered for about 25 minutes until the sauce thickens.

   

3. Meanwhile, cook the egg noodles in a separate pot according to package instructions, then drain them.

   

4. Stir the cooked, drained noodles into the beef and tomato sauce mixture.

   

5. In a small bowl, mix the cottage cheese and Parmesan together, then drop by spoonfuls over the noodle mixture. Cover and heat over low heat for about 5 minutes until the cheese is warm and melted.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.