Name: Easy Skinny Skillet Lasagna
Prep time: 7 min
Cook time: 23 min
Yield: 5-6
Ingredients: 1/2 - 1 lb extra-lean ground turkey (or protein of your choice); 2-3 cloves of garlic, minced; 1/2 tablespoon olive oil; 2 scant cups (8 ounces) dried farfalle (bow-tie) pasta (white, gluten-free or whole wheat); 1 (14.5-ounce) can diced tomatoes (I recommend San Marzano or fire-roasted tomatoes); 1 (8-ounce) can 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 of 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; [br]; [b]Optional add-ins[/b]; 1 1/2 - 2 cups spinach, chopped; 2 medium zucchini, peeled and chopped

Easy Skillet Lasagna – this ONE POT recipe is the perfect 30 minute meal for busy weeknights. Best of all, this lightened up skinny dish is made in only one pan – no boiling and even the pasta gets cooked together.

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!

I am always on the lookout for easy 30 minute meals. With the start of back to school season soon, quick and easy dishes are totally necessary for these hectic weeknights.

This Easy Skillet Lasagna is a BIG-TIME favorite at our house! You get all the flavors of a classic baked lasagna without the mess from washing a ton of dishes or layering involved. Plus, it’s lightened up so you can still fit into your skinny jeans.

How to Make this Easy Skillet Lasagna

This recipe starts off with browning the meat. I used extra-lean ground turkey to keep things on the skinny side. You can totally use what you have on hand or keep it a meatless dish with some sliced mushrooms instead.

For the veggies, I tossed in some chopped zucchini and spinach.

Because we like having options, I used a combination of gluten-free brown rice bow-tie pasta and white pasta.

They both worked really well in this dish. Just remember that you may need to adjust the liquid ratio depending on the brand you choose.

Add the liquid and cover with a lid. Everything cooks right up in the SAME pot.

No more layering. Plus you can’t beat the convenience of cooking, serving and only having to wash just ONE PAN.

This Easy Skillet Lasagna is also lightened up with part-skim mozzarella and fat-free cottage cheese. I love using cottage cheese in place of heavier cheeses (which you can see HERE and HERE).

It’s perfect for adding that extra creamy and deliciousness without the added guilt of classic cheeses.

And in case you’re looking for an even skinnier and healthier low–carb option. I also made this same skillet pasta using zucchini ribbon noodles (zoodles). You can find this popular recipe HERE.

It’s seriously SO good – like even my husband couldn’t even tell by looking at this dish that those noodles are actually ribbon-ed zucchini noodles. A definite keeper in our house!

So if it’s 5 pm and you’re in a pinch to make dinner next time, this 30-minute Skillet Lasagna is sure to save the night!

Yields 5-6

Easy 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.

7 minPrep Time

23 minCook Time

30 minTotal Time

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5 based on 1 review(s)

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Ingredients

1/2 - 1 lb extra-lean ground turkey (or protein of your choice)

2-3 cloves of garlic, minced

1/2 tablespoon olive oil

2 scant cups (8 ounces) dried farfalle (bow-tie) pasta (white, gluten-free or whole wheat)

1 (14.5-ounce) can diced tomatoes (I recommend San Marzano or fire-roasted tomatoes)

1 (8-ounce) can 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 of 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

1 1/2 - 2 cups spinach, chopped

2 medium zucchini, peeled and chopped

Instructions

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.
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.
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.
Stir in pasta and water or chicken broth. Bring to a boil and cover pan with lid and reduce heat.
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.
Cook until pasta is tender (around 14-15 minutes). If adding spinach, stir in after 10 minutes and cover.
Remove from heat and stir in mozzarella and cottage cheese. Taste and adjust seasonings as needed.
Top with dollops of ricotta cheese and cover pan for an additional 2 minutes until cheese is melted.
Sprinkle with chopped parsley, basil and parmesan cheese if desired.

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