Description
This one-pan skillet lasagna is loaded with ground beef, melty cheese, and protein for an easy, comforting dinner. Perfect for busy weeknights!
Equipment
large deep skillet with a fitted lid
Ingredients
3/4cuppart-skim cottage cheese
1/4cupgrated Parmesan cheese
2tablespoonschopped parsley, plus more for garnish
1/2pound93% lean ground beef, raw
½teaspoonkosher salt
½tablespoonolive oil
½medium yellow onion, diced
3clovesgarlic, chopped
2 ½cupscrushed tomatoes, I like Tuttorosso
2 ½cupschicken bone broth
¼cupfresh basil, chopped
8ouncespasta, such as Mafalda pasta, Campanelle, bow-tie pasta broken lasagna noodles, Reginetti or or gluten-free pasta
¾cuppart skim shredded mozzarella cheese
Instructions
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.
Last Step:
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Nutrition
Serving: 1½ cups, Calories: 494kcal, Carbohydrates: 59g, Protein: 39g, Fat: 12.5g, Saturated Fat: 5g, Cholesterol: 55.5mg, Sodium: 938.5mg, Fiber: 5.5g, Sugar: 10g
