30 Minute Healthy Skillet Lasagna (One Pan)

Name: 30 Minute Healthy Skillet Lasagna (One Pan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 1 lb. lean ground beef - I used 96/4; 1 Tbsp olive oil (15g); 1 medium onion (170g); 8 oz. sliced mushrooms; 4 cloves garlic; 1/2 Tbsp Italian seasoning; 1 oz. jar pasta sauce (680g); 1 cup water (240g); 6 oz. wide egg noodles; 1/2 cup part-skim ricotta cheese (124g); 1/2 cup low fat shredded mozzarella cheese (56g); fresh basil; grated parmesan

User Reviews

5.0

78 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
333 kcal
Course
Main Course
Cuisine
Italian

30 Minute Healthy Skillet Lasagna (One Pan)

Heidi Hunt

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Looking for a faster, easier, and healthier way to enjoy lasagna? You've got to try this Healthy Skillet Lasagna. It's perfect for even those busy weeknights, coming together in one pan in just 30 minutes!

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Ingredients

Servings

1 lb. lean ground beef - I used 96/4
1 Tbsp olive oil (15g)
1 medium onion (170g) diced
8 oz. sliced mushrooms
4 cloves garlic minced
1/2 Tbsp Italian seasoning
1 oz. jar pasta sauce (680g) I used Classico
1 cup water (240g)
6 oz. wide egg noodles
1/2 cup part-skim ricotta cheese (124g)
1/2 cup low fat shredded mozzarella cheese (56g)
fresh basil chopped, for serving
grated parmesan optional, for serving

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Instructions

Heat olive oil over medium heat. When warm, add the diced onions and cook for 1-2 minutes, then add the ground beef. Season with salt and pepper to taste and continue cooking until the beef is no longer pink, breaking into smaller pieces as you go.
Stir in the mushrooms and cook for 2 minutes, or until they’ve wilted down some. Then mix in the garlic and Italian seasoning.
Add the pasta sauce and water. Increase the heat to high to bring the mixture to a boil. Stir in the uncooked noodles until they are submerged in the sauce. Then reduce heat to a medium-low, cover with a lid, and cook for 10 minutes, stirring occasionally while cooking to prevent sticking.
Remove the lid and add about 6 to 8 mounds of ricotta cheese on top of the pasta mixture. Sprinkle mozzarella cheese over top.
Cover skillet and continue to cook for 5 minutes, or until mozzarella cheese is melted. Remove from heat. Garnish with parmesan and chopped basil and serve.

Notes

To make this recipe gluten free, sub a gluten-free pasta for the egg noodles.

Nutrition Information

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Serving 1/6 of recipe (283g) Calories 333kcal (17%) Carbohydrates 34g (11%) Protein 27g (54%) Fat 10g (15%) Saturated Fat 2.5g (13%) Fiber 4g (16%) Sugar 9.2g (18%)