One Skillet Lasagna

5 from 8 votes

"Lazy" lasagna made in a single skillet! Ground beef, savory tomato sauce, and bowtie pasta simmered together and finished with a creamy blend of mozzarella, parmesan, and cottage cheese.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American, Italian

Difficulty: Easy

Servings: servings

Calories: 591kcal

Author: Nora from Savory Nothings

Ingredients

½ tablespoon oil
1 pound ground beef Note 1
salt & pepper to taste
1 teaspoon Italian seasoning
½ teaspoon garlic powder
1 tablespoon tomato paste
2-3 cups water feel free to use broth instead and skip the bouillon granules
1-2 teaspoons chicken bouillon granules feel free to use beef if you prefer
1 (24-oz) jar tomato basil sauce
1 (12-oz) box bowtie pasta uncooked
1 cup shredded mozzarella cheese Note 2
4 heaping tablespoons cottage cheese Note 3
½ cup grated parmesan cheese

Instructions

Brown beef:
In a large skillet over medium-high heat, heat oil. Brown ground beef until crumbled; drain and stir in seasonings and tomato paste (Note 4).
½ tablespoon oil, 1 pound ground beef, salt & pepper, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, 1 tablespoon tomato paste
Add liquids:
Stir in 2 cups water, bouillon granules and tomato sauce; heat to boiling.
2-3 cups water, 1-2 teaspoons chicken bouillon granules, 1 (24-oz) jar tomato basil sauce
Cook pasta:
Stir in uncooked pasta; cover and cook over medium-low heat for 12 to 14 minutes, until pasta is tender, stirring from time to time to prevent sticking and burning. Add more water, ¼ cup at a time, and only if needed (Note 5). Avoid excess stirring, as it makes the dish mushy and starchy.
1 (12-oz) box bowtie pasta
Finish:
Once pasta is done, take off the heat. Stir in mozzarella cheese; cover to melt. Combine cottage cheese and parmesan, spoon over skillet lasagna and serve immediately.
1 cup shredded mozzarella cheese, 4 heaping tablespoons cottage cheese, ½ cup grated parmesan cheese

Notes

Note 1: If you don't use lean ground beef, feel free to drain the extra grease with paper towels after browning. Ground turkey or Italian ground sausage also work!
Note 2: Freshly shredded mozzarella melts best, but feel free to use pre-shredded to cut down on prep and dishes. Just know that it doesn't melt as easily.
Note 3: Ricotta or cream cheese can be used in place of the cottage cheese.
Note 4: You can add 1-2 cups finely chopped vegetables, cook them with the beef until softened before proceeding with the recipe as written. You can use onion, carrot, celery, red or green peppers… whatever you have and like, but you can entirely skip the vegetables if you’re in a hurry or have very picky eaters.
Note 5: The liquid amount needed depends entirely on the exact type of pasta you use - more expensive ones are usually thicker and require more liquid; I usually use generic store brand and 2 cups are fine; a fancier and thicker pasta may need up to 3 cups liquid to cook through.

Nutrition