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This recipe for One Pot Skillet Lasagna is the perfect easy weeknight meal. Best of all, made in just one pan (even the pasta) in just 30 minutes. No need to boil the noodles separately. So easy and leftovers work great in lunch bowls or lunchboxes. Works great if you make a big batch for meal prep Sundays for the week!

Skinny Skillet Lasagna

Easy Skinny Skillet Lasagna is healthy and takes just 30 minutes in only one pot or one pan – no boiling and even the pasta gets cooked together. Lightened up and healthier – easily customizable with gluten-free pasta and protein of your choice.
Course Main Course
Cuisine Italian
Keyword easy one skillet pasta dish, gluten free pasta dinner, one pan weeknight dinner, skillet lasagna
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 5 servings
Calories 430 kcal
Author Kelly

Ingredients

  • 1 pound extra-lean ground turkey or protein of your choice
  • 3 cloves garlic minced
  • 1/2 tablespoon olive oil
  • 8 oz dry farfalle pasta (bow-tie) pasta (white, gluten-free or whole wheat)
  • 14.5 oz canned diced tomatoes (I recommend San Marzano or fire-roasted tomatoes)
  • 8 oz tomato sauce
  • 2 cups water or low sodium chicken broth
  • 1-1/2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper flakes optional
  • salt and ground black pepper to taste
  • 2-1/2 tablespoons fresh chopped basil divided
  • 2 tablespoons chopped fresh parsley leaves
  • 1 cup part-skim mozzarella cheese shredded
  • 2/3 cup fat-free cottage cheese
  • 1/3 cup low-fat ricotta cheese for garnish optional
  • sprinkle of parmesan cheese for garnish optional

Optional Add-Ins:

  • 2 cups spinach chopped
  • 2 medium zucchini peeled and chopped

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and saute for 30 seconds to a minute or until fragrant.
  2. Add in the ground meat and cook until browned, about 3-4 minutes, making sure to crumble and break down into small pieces as it cooks; drain excess fat.
  3. Season with salt and pepper to taste. Add zucchini if using. Add diced tomatoes, tomato sauce, oregano, red pepper flakes and 1 tablespoon of basil.
  4. Stir in pasta and water or chicken broth. Bring to a boil and cover pan with lid and reduce heat.
  5. Remove cover and stir pasta every 3-4 minutes so pasta does not stick to the pan. Add more water or broth as needed if liquid is evaporating too much.
  6. Cook until pasta is tender (around 14-15 minutes). If adding spinach, stir in after 10 minutes and cover.
  7. Remove from heat and stir in mozzarella and cottage cheese. Taste and adjust seasonings as needed.
  8. Top with dollops of ricotta cheese and cover pan for an additional 2 minutes until cheese is melted.
  9. Sprinkle with chopped parsley, basil and parmesan cheese if desired.

Recipe Notes

If using gluten free or whole wheat pasta, the cooking times may vary depending on the brand you use.br]
You may need to add more water as needed each time you stir the pasta.

Adapted from:[Food Network

Nutrition Facts
Skinny Skillet Lasagna
Amount Per Serving (1 g)
Calories 430 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g20%
Cholesterol 71mg24%
Sodium 688mg29%
Potassium 1049mg30%
Carbohydrates 47g16%
Fiber 4g16%
Sugar 8g9%
Protein 40g80%
Vitamin A 2025IU41%
Vitamin C 31.1mg38%
Calcium 332mg33%
Iron 3.7mg21%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.