Healthy Skillet Lasagna

Sometimes, all you need in life is a steamy plate of pasta with gooey, melty cheese bubbling on the top. 

Healthy and easy skillet lasagna

I mean, I usually prefer the flavors of asian cuisine, but I do love me a good plate of pasta- one of my favorites being lasagna. There’s something so comforting about throwing everything and the kitchen sink into a pan and letting all of those delicious ingredients meld together in a savory symphony. 

There is, however, a secret ingredient in this that TOTALLY blows it away and makes all the difference in lasagna for me! 

That being said, I’m usually pretty picky about exactly how I like my lasagna and have yet to taste one better than that of my Grandma’s. I actually find it pretty funny that the original recipe came from a tiny asian woman instead of an Italian cookbook! She uses this cottage cheese instead of ricotta, which makes the lasagna more savory than sweet tasting and, in my personal opinion, much tastier.

Healthy skillet lasagna

Another thing I love about this recipe is that is was so easy to lighten up, yet still stay mouthwatering!

It’s packed full of protein, has less than 400 calories per hefty serving, and you could easily add some chopped vegetables to get in an extra serving of veggies. 

Fast, healthy, and delicious! This healthy skillet lasagna is my kind of dinner.

5.0 from 7 reviews
Healthy Skillet Lasagna
A quick, healthy, and delicious skillet lasagna!
Serves: 6
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, diced
  • salt and pepper
  • ½ tsp red pepper flakes
  • 1lb lean ground beef (93% lean)
  • 8 lasagna noodles, broken
  • 1 8oz can tomato sauce
  • 1 28 oz can diced tomatoes
  • ⅓ cup water
  • 6 oz part skim mozzarella cheese
  • 1 cup 1% cottage cheese
  • optional: parmesan cheese
  1. Heat the olive oil in a large skillet over medium-high heat. Add in the chopped onion and cook until translucent (4-5 minutes). Stir in the garlic and ½ tsp salt, pepper, and red pepper flakes.
  2. Add in the ground beef, breaking the meat into pieces and cooking until no longer pink.
  3. Layer the lasagna noodles over the meat and pour the tomato sauces and water over the pasta. Cover and bring the dish to a simmer, then lower the heat to medium and cook, stirring occasionally, for about 20 minutes or until the pasta is done. Season the lasagna well with more salt and pepper to taste.
  4. Take the lasagna off the heat and roughly stir in the cottage cheese. Top with big chunks of mozzarella and let sit covered for 5 minutes or until cheese it melted.
  5. If desired (I recommend it!), top with parmesan and basil.
Nutrition Information
Serving size: ⅙th recipe Calories: 385 Fat: 12.6g Saturated fat: 5.4g Carbohydrates: 33g Sugar: 4.1g Fiber: 3g Protein: 32.5g Cholesterol: 61mg



This recipe contains sponsored content!

Follow me on:





(Visited 35,835 times, 34 visits today)


  1. says

    Thats so funny how your grandma makes the best lasagna in your eyes- the best non asian food I’ve eaten (spaghetti, greek, etc) was all made by my dad’s side who is Asian and my mum, who is not, makes the BEST Asian food. Strange complex.

    I love cottage cheese and love lasagna, so another recipe to add to the list!

  2. says

    Ive never thought to use cottage cheese instead of ricotta. May have to try that swap out next time.

    p.s. did you change your page photo? You look stunning girl.

  3. says

    If I wasn’t a vegetarian I’d totally ask you to have me over for dinner tonight :). Nonetheless lasagna is great and your recipe sounds awesome. I’d never thought of preparing it in a skillet before.
  4. says

    I discovered this post just in time. :) I love lasagna and have been craving it for a really long time. However, most of the restaurant versions seem way too rich for me. This healthy skillet lasagna seems like the perfect match. By the way, do you recommend any other type of cheese I can substitute for the cottage cheese? It’s really hard to find cottage cheese where I live. Thanks. :D

    • says

      I agree! They’re so heavy that just eating a few bites make me feel gross. Hmm, you could always just add in more mozzarella if you have that on hand! Ricotta and cottage cheese usually work as substitutes for each other, but like I mentioned before, I find ricotta to be too sweet in lasagna! Bummer that it’s hard to find!
  5. says

    Your first sentence basically says it all – sometimes there really is nothing like a plate topped with gooey melty cheese <3 And prepping lasagna in a skillet? Brilliant idea! Definitely saving this recipe for the next time an Italian craving hits :)
  6. says

    Wow that looks really delicious!
    And I totally know what you are saying because these past couple of weeks I’ve been craving cheese and very comforting foods like a mad woman! I think im addicted to cheese….
  7. says

    I love the fact this is all in one skillet and I could easily make it by replacing the beef with A LOT of vegetables. Totally brilliant! My Italian blood is loving it all!
    • says

      This is actually the first time I’ve made it in a skillet. I was surprised at how well the noodles cooked in the juices! I think this would work great as a vegetarian dish as well :D
  8. Seanna says

    Looks delicious! My Mom has always made Lasagna with cottage cheese, and I’m excited about trying this recipe! Can you tell me whether the noodles are the pre-cooked kind, or do I have to cook them first? Thanks!
    • says

      So glad I’m not the only one who grew up with cottage cheese instead! You actually just put in the dried noodles into the skillet. They cook in the tomato juice and water by themselves! :)
      • Seanna says

        Making this right now…Good thing I went to your blog to look at it again while I was cooking… I almost forgot to add the can of tomatoes! LOL I read “pour the tomato sauce” (singular!) and only added the actual tomato sauce until 5 minutes in. Sigh, guess I need my glasses for more than just work now. LOL
  9. Colleen says

    My old roommate first introduced me to cottage cheese lasagna ….and ever since I haven’t been able to enjoy lasagna with ricotta cheese! My roommate would sprinkle Italian seasoning into the cottage cheese before she added it to the dish. Im heading to the store after this to make it tonight. ;)
  10. Colleen says

    My old roommate used to used cottage cheese instead….its waaay better in my opinion! I don’t like lasagna any other way now! She used to add Italian seasoning to the cottage cheese as well. Im going to the store after this to make it tonight! :) So excited!
  11. Susan says

    Just finished eating this. Loved it. Super easy. For meatless Monday, I left out the meat and subbed chopped peppers and zucchini. Perfect dinner!

  12. says

    This looks amazing! I’m so glad I found your blog through SITS! We have a healthy living link party to share tips and tricks and support one another – I bet you would have some amazing things to share! Stop by Tuesdays (Monday night) to check it out! I’m off to check out so e of your other recipes a d healthy living tips!
    Kristin recently posted…Biggest Loser Finale: On our Way! {Part 1}My Profile
  13. says

    Anything lasagna is for me, given that it is healthier now I’m all over it. It looks delish. I think the boyfriend is going to love it. I might have to add it to the menu plan for next week. I’m stopping by from SITS. Happy Saturday!
  14. says

    I found this recipe on the Sharefest Saturday link party and it looks so good. Much easier than my version of lasagna. I agree that cottage cheese is the way to go…it’s in my mother’s lasagna recipe too. Plus it keeps the cost down.

    The timing of me finding this recipe is perfect because the featured ingredient for today’s Future Expat Required Ingredient Recipe Link Party is pasta. I hope you’ll come add your recipe, and your other favorite pasta recipes, to the party.
    Karen Goodman recently posted…Required Ingredient Recipe Link Party – PastaMy Profile

  15. Anabel Medina says

    Hello, Today I have made your lasagna and it is amazing, super delicious I love it. Thank you for share your recepe.
  16. Anabel Medina says

    Hello, I Made your lasagna today and it was amazing, super delicious I love it. Thank you share your super yummy recipe.

  17. shannon says

    love IT! I made it with ww lasagna noodles and added basil and Oregon to the tomato sauce we all loved it in my family. sneaked another healthy one into regular rotation ha! they never knew it

  18. Renee says

    Very easy and delicious! I forgot to add the water, but the noodles still turned out “Al dente”. Also easy cleaning up because you only need one skillet!

  19. tracy says

    Easy, excellent base recipe. I made as instructed using hunts sauce and fire roasted tomatoes but the end result was very bland and a bit liquidy.So, for my personal tastes, I adjusted using fresh basil and oregano plus fresh grated parm to thicken and flavor the sauce. Also scooped in 1 Tbsp ricotta mixed with fresh parsley.
    If your still looking to keep this healthy this is an excellent and easy recipe but season with fresh herbs for more flavor. Thanks for sharing your one pot easy recipe!!!
  20. says

    This is very yummy! I love lasagna so this is something that caught my attention. I will try to make it with cottage cheese too. Delicious dish!
  21. says

    I made this last night with a couple modifications based on what I had on hand…I used Farfalle (Bowtie) pasta, except I cooked it in boiling water till al dente then added to pan (leaving out most of the water). I used Ricotta, because that’s what I had…and I added an entire bag of spinach after I stirred in the pasta, covered and let it simmer for 5 mins on medium till spinach wilted. Then I stirred in the spinach and the cheese and let it sit on low for another 5 mins to melt and meld flavors. YUM! We loved it!!