Quick Skillet Lasagna
This lasagna can be prepared entirely on the stovetop and uses Parmesan and cottage cheese. Add fresh veggies like green peppers, spinach, or whatever you have on hand to increase flavor and nutrients. Make a meal of it with your favorite fruit.
- Yield
- 7 servings
- Serving size
- 1 cup prepared lasagna, 1/7 of recipe (256g)
- Rating
- 3.56 of 5 (61 ratings)
Food groups
- Dairy: 1/4 cups
- Grains: 1/2 ounces
- Protein Foods: 1 ounces
- Vegetables: 1/2 cups
Ingredients
- 1/2 cup onion (chopped)
- 1/2 pound ground beef (90% lean)
- 1 can tomatoes, low-sodium (14.5 ounce)
- 1 can tomato paste, low-sodium (6 ounce)
- parsley, fresh (1 Tablespoon, optional)
- 1 1/2 cups water
- garlic powder (1 teaspoon, optional)
- 2 cups egg noodles (cooked)
- 3/4 cup cottage cheese, low-fat
- 1/4 cup Parmesan cheese
Directions
- Wash hands with soap and water.
- Chop onion.
- Cook beef and onion, in a large frying pan until beef is brown and onion is tender.
- Drain off excess fat.
- Add tomatoes, tomato paste, parsley, water, and garlic powder to the beef mixture.
- Bring to a boil and simmer until sauce is thick, about 25 minutes.
- Cook noodles in a separate saucepan according to package directions.
- Drain.
- Add cooked, drained noodles to the beef mixture.
- Stir to prevent sticking.
- Mix cheeses and drop by spoonfuls into the frying pan.
- Cover and heat over low heat about 5 minutes.
- Refrigerate leftovers.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 174.3 |
| Total Fat | 4.41 g |
| Saturated Fat | 1.83 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 24.14 mg |
| Carbohydrates | 21.34 g |
| Dietary Fiber | 3.03 g |
| Total Sugars | 6.17 g |
| Added Sugars included | 0 g |
| Protein | 13.11 g |
| Calcium | 89 mg |
| Potassium | 507 mg |
| Sodium | 157.7 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 33 mg |
| Phosphorus | 159 mg |
| Selenium | 21 mg |
| Zinc | 2 mg |
| Vitamin A | 55 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0.8 mcg |
| Vitamin C | 13 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 5 mcg |
| Folate | 61 mcg |
| Thiamin | 0.5 mg |
| Riboflavin | 0.2 mg |
| Niacin | 3 mg |
| Choline | 39 mg |
Notes
To decrease fat and cholesterol, omit the beef and add vegetables such as broccoli or zucchini to the sauce.
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Source
Recipe by: Eating Right Is Basic — Michigan State University Cooperative Extension Service — Nutrition Education Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/quick-skillet-lasagna. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.