Skillet Lasagna with Cheese Recipe
This Skillet Lasagna with Cheese Recipe gives you all the cozy, cheesy comfort of classic lasagna in one pan, ready in under 30 minutes with no baking or layering required.
Okay, real talk. Some nights I want lasagna, but I do not want to deal with boiling noodles, layering, and babysitting the oven for an hour. That is exactly why this one-pan wonder exists, and honestly, it might be even better than the original.
Table of Contents
Why You Are Going to Love This One
This is basically everything you love about a cheesy comfort dinner, minus the fuss. It comes together in one skillet, so cleanup is a breeze, and the flavor is somehow even richer than traditional baked lasagna.
It also happens to sneak in a little extra protein thanks to the cottage cheese and lean beef, so it feels a bit more balanced than your average pasta night. Think of it as the love child of a classic lasagna and a cozy healthy weeknight soup, just thicker and way more scoopable.
- One skillet, minimal cleanup
- Rich tomato and basil sauce that tastes like it simmered all day
- A protein-packed cottage cheese layer instead of heavy ricotta
- Bubbly, golden broiled mozzarella on top
- Ready faster than delivery would even show up
What You Will Need
Nothing fancy here, just simple pantry staples and fresh basics you can grab at any grocery store. Here is everything laid out so you can see it all at a glance.
Cheese Mixture
| Ingredient | Amount |
|---|---|
| Part-skim cottage cheese | 3/4 cup |
| Grated Parmesan cheese | 1/4 cup |
| Chopped parsley (plus more for garnish) | 2 tablespoons |
Meat and Sauce
| Ingredient | Amount |
|---|---|
| 93% lean ground beef, raw | 1/2 pound |
| Kosher salt | 1/2 teaspoon |
| Olive oil | 1/2 tablespoon |
| Yellow onion, diced | 1/2 medium |
| Garlic, chopped | 3 cloves |
| Crushed tomatoes | 2 1/2 cups |
| Chicken bone broth | 2 1/2 cups |
| Fresh basil, chopped | 1/4 cup |
Pasta and Topping
| Ingredient | Amount |
|---|---|
| Pasta such as Mafalda, Campanelle, bow-tie, Reginetti, broken lasagna noodles, or gluten-free pasta | 8 ounces |
| Part-skim shredded mozzarella cheese | 3/4 cup |
Quick note on the tomatoes: I like a good quality crushed tomato here, since it is doing most of the flavor work. A brand like Tuttorosso works great, but use whatever you love.
Let’s Make It: Step by Step
Grab your favorite big skillet, put on some music, and let’s get cooking. This whole process is pretty forgiving, so do not stress if things look a little messy along the way.
Step 1: Mix the Cheese Layer
In a small bowl, stir together the cottage cheese, Parmesan, and 2 tablespoons of parsley. Set this aside. This little mixture is what gives the dish that classic ricotta-layer feel, but with a bit more protein and a lot less fuss.
Step 2: Brown the Beef
Heat a large 12 inch oven-safe nonstick skillet with a fitted lid over high heat. Add the beef and salt, breaking it up with a wooden spoon as it cooks, about 5 minutes until fully cooked through.
“Do not rush this part,” my mom always says. Good browning means good flavor later.
Step 3: Sauté the Aromatics
Add the olive oil, diced onion, and chopped garlic right into the same skillet. Sauté for about 4 to 5 minutes, until everything smells amazing and the onion turns soft and translucent.
Step 4: Simmer the Pasta Right in the Sauce
Pour in the crushed tomatoes, bone broth, and basil. Stir it all together and bring it up to a simmer, letting those flavors start mingling.
Add the pasta directly into the skillet, stir to combine, and spread it into an even layer. Make sure every noodle is tucked under the liquid so it cooks evenly.
Reduce the heat to medium, cover, and simmer, stirring occasionally, for 18 to 20 minutes. You are looking for tender pasta and a thickened sauce with the liquid mostly absorbed.
Step 5: Add the Cheese and Broil
Remove the skillet from heat. Dollop the cottage cheese mixture over the top using a small spoon, and resist the urge to stir it in. Those little cheesy pockets are the whole point.
Sprinkle the mozzarella over everything, then slide the skillet under the broiler on the second rack from the top. Broil on high for about 3 minutes, until the cheese is melted, bubbly, and just starting to brown.
Garnish with the remaining parsley and serve straight from the skillet, because honestly, that is half the charm of this Skillet Lasagna with Cheese Recipe.
Tips, Variations, and Troubleshooting
Expert Tips
Use an oven-safe skillet from the very start, since you will need to transfer it straight to the broiler without dirtying a second dish. If your skillet handle is not oven-safe, wrap it in a couple layers of foil before broiling.
Keep an eye on the broiler the entire time. Cheese can go from golden to burnt in the blink of an eye, and nobody has time for that heartbreak.
Variations to Try
Swap the ground beef for ground turkey or Italian sausage if that is more your speed. You can also stir in a couple handfuls of spinach with the tomatoes for extra veggies without changing the texture much.
If you are craving something even brothier, add an extra half cup of bone broth and simmer a few minutes longer for a version that leans closer to a lasagna soup recipe, perfect for chilly nights.
Troubleshooting
If your sauce looks too thin after the simmer time, let it cook uncovered for a few extra minutes to reduce further. If it looks too thick, splash in a little extra broth to loosen it back up.
No broiler at home? Cover the skillet and let it sit off heat for a few minutes so the mozzarella melts gently from the residual warmth instead.
Storage and Reheating
| Method | How Long It Lasts |
|---|---|
| Refrigerator (airtight container) | Up to 4 days |
| Freezer (airtight, freezer-safe container) | Up to 2 months |
To reheat, warm individual portions in a skillet over low heat with a splash of broth or water to loosen the sauce back up. The microwave works in a pinch too, just cover it loosely so it heats evenly.
No-waste idea: leftover sauce and pasta make a fantastic filling for stuffed peppers, or toss extra crushed tomatoes into your next batch of Polish potato soup for a flavor boost. For more general food storage guidance, the FoodSafety.gov storage guidelines are a handy reference.
Nutritional Information
| Nutrient | Approximate Amount Per Serving |
|---|---|
| Calories | 420 |
| Protein | 28g |
| Carbohydrates | 38g |
| Fat | 15g |
| Fiber | 4g |
| Sodium | 680mg |
Values are estimates and will vary depending on exact ingredients used, like your specific pasta or broth brand.
More Cozy Comfort Food to Try
If this Skillet Lasagna with Cheese Recipe hits the spot, you will probably love these too. Try the cheeseburger sliders for dinner for another quick weeknight win, or the shepherd’s pie dinner recipe when you want something extra hearty.
For dessert, do not skip the caramel apple cheesecake bars recipe. It is the perfect sweet finish to any cheesy comfort dinner.
Frequently Asked Questions
Can I make this skillet lasagna ahead of time?
Yes, you can cook the sauce and pasta portion ahead and store it covered in the fridge. Add the cottage cheese mixture and mozzarella right before broiling for the best texture.
Can I freeze this recipe?
You can freeze it in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.
What can I use instead of cottage cheese?
Ricotta cheese works as a direct swap if you prefer a more traditional lasagna flavor. Keep in mind cottage cheese adds a bit more protein and a lighter texture.
Is this recipe good for a cozy healthy weeknight soup version?
Yes, simply add extra bone broth and simmer a few minutes longer for a brothier, soup-like texture. It turns this dish into a comforting lasagna soup recipe in no time.
What pasta shapes work best in this recipe?
Mafalda, Campanelle, bow-tie, Reginetti, and broken lasagna noodles all work beautifully here. Gluten-free pasta is also a great option if needed.
Conclusion
This Skillet Lasagna with Cheese Recipe is proof that you do not need a big production to get big comfort food flavor on a weeknight. One pan, one broiler round, and dinner is done.
Give it a try this week, and if you love it, share a photo on Pinterest so other busy home cooks can find it too. Drop a comment and let me know what you think, or how you made it your own.
Irresistible Skillet Lasagna with Cheese
Equipment
- 12 inch oven-safe nonstick skillet with fitted lid
- Broiler
- Small mixing bowl
- Wooden spoon
Ingredients
Cheese Mixture
- ¾ cup part-skim cottage cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped parsley plus more for garnish
Meat and Sauce
- ½ pound 93% lean ground beef raw
- ½ teaspoon kosher salt
- ½ tablespoon olive oil
- ½ medium yellow onion diced
- 3 cloves garlic chopped
- 2 ½ cups crushed tomatoes such as Tuttorosso
- 2 ½ cups chicken bone broth
- ¼ cup fresh basil chopped
Pasta and Topping
- 8 ounces pasta such as Mafalda, Campanelle, bow-tie, Reginetti, broken lasagna noodles, or gluten-free pasta
- ¾ cup part-skim shredded mozzarella cheese
Instructions
- In a small bowl, stir together the cottage cheese, Parmesan cheese, and 2 tablespoons of parsley. Set aside.
- Heat a large 12 inch oven-safe nonstick skillet with a fitted lid over high heat. Add the beef and salt, breaking it up with a wooden spoon, and cook until cooked through, about 5 minutes.
- Add the olive oil, onion, and garlic to the skillet and sauté until tender, about 4 to 5 minutes.
- Add the crushed tomatoes, bone broth, and basil to the skillet, stir to combine, and bring to a simmer. Add the pasta, stir to combine, and spread into an even layer, making sure the noodles are submerged in liquid. Reduce heat to medium, cover, and simmer, stirring occasionally, until the pasta is just tender and the sauce has thickened slightly with the liquid mostly absorbed, about 18 to 20 minutes.
- Remove from heat and dollop the cottage cheese mixture over the top 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, about 3 minutes. Garnish with parsley and serve.
