Skillet Lasagna


1/2 pound lean ground beef

1/2 cup onion, chopped

1 (14.5-ounce) can tomato sauce, unsalted

1 cup water

1/4 teaspoon garlic powder

1/2 teaspoon oregano, ground

1/2 teaspoon basil, ground

8 ounces wide noodles, uncooked

1 (10-ounce) package frozen chopped spinach, thawed

1 cup low-fat (1%) cottage cheese

1/2 cup Parmesan cheese

  1. Wash and prepare fresh vegetables.
  2. In a large skillet or frying pan, brown meat and onion. Drain off excess fat.
  3. Add tomato sauce, 1 cup water, and spices. Stir.
  4. Bring to a boil. Add noodles. Cover and simmer for 5 minutes, stirring gently to prevent sticking.
  5. Stir in thawed spinach.
  6. Spread cottage cheese on top. Sprinkle with Parmesan cheese.
  7. Cover and simmer until noodles are tender, about 10 minutes.
  • Always thaw meat in the refrigerator and never on the counter.
  • Wash hands and everything that comes in contact with raw meat in hot, soapy water before touching other ingredients, equipment and work places. This avoids cross-contamination.
  • Serve with a tossed salad and garlic bread. 
  • This recipe is easier and quicker than traditional lasagna. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 230

Fruits and Vegetables: 1/2 cup

Fat: 5 g

Fiber: 3 g 

Sodium: 240mg

This material was developed by the UMass Extension Nutrition Education Program.

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