This skillet lasagna layers tender pasta, savory meat sauce, and creamy cottage cheese in one pan, without the time or fuss of assembling a casserole. Broken lasagna noodles cook right in the sauce, then mozzarella melts over the top for a comforting dinner with familiar lasagna flavor.
Ingredients
- 1 tablespoon olive oil
- 1 pound (450 g) lean ground beef
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon tomato paste
- 1 jar (24 ounces/680 g) marinara sauce
- 2 cups water or low-sodium chicken broth
- 8 ounces (225 g) dry lasagna noodles, broken into roughly 2-inch pieces
- 1 cup (about 225 g) cottage cheese, preferably small-curd
- 1 1/2 cups (about 150 g) shredded low-moisture mozzarella, divided
- 1/4 cup (25 g) finely grated Parmesan, plus more for serving
- 2 tablespoons chopped fresh basil or parsley, for serving
Instructions
- Brown the beef and aromatics. Heat the olive oil in a deep, wide skillet with a lid over medium-high heat. Add the ground beef and onion. Cook for 6 to 8 minutes, breaking the meat into small pieces, until the beef is browned and the onion is softened. If there is a large amount of rendered fat, carefully spoon off most of it, leaving about a tablespoon in the pan.
- Build the sauce. Stir in the garlic, Italian seasoning, salt, black pepper, and red pepper flakes, if using. Cook for about 30 seconds, just until fragrant. Add the tomato paste and stir for 1 minute to coat the meat and deepen its flavor.
- Add sauce, liquid, and noodles. Pour in the marinara and water or broth, stirring to loosen any browned bits from the bottom of the skillet. Add the broken noodles and press them into the liquid so they are mostly submerged. Bring the mixture to a steady simmer.
- Cook until the pasta is tender. Cover the skillet, reduce the heat to medium-low, and simmer for 18 to 22 minutes. Stir carefully every 4 to 5 minutes, scraping the bottom and shifting noodles so they cook evenly and do not stick. If the pan looks dry before the noodles are tender, add water 1/4 cup at a time. If the pasta is done but the sauce is loose, simmer uncovered for a few minutes.
- Add the cottage cheese. Turn the heat to low. Spoon the cottage cheese in small dollops over the pasta and gently fold it through in a few places; it does not need to disappear into the sauce. Sprinkle with 1 cup of mozzarella and the Parmesan, then scatter the remaining mozzarella over the top.
- Melt and rest. Cover the skillet for 2 to 4 minutes, until the cheese is melted and the center is bubbling. Check that the beef has reached 160°F (71°C) if you want to verify it with an instant-read thermometer. Remove from the heat and let the skillet stand, covered, for 5 minutes so the sauce settles. Finish with basil or parsley and extra Parmesan.
Tips
- Choose a roomy pan. A deep 12-inch skillet or sauté pan with a tight-fitting lid gives the broken noodles space to cook. Stir from the bottom regularly; pasta can catch if the heat is too high or the liquid is not distributed.
- Adjust the liquid as needed. Noodle shape, pan width, and simmer strength affect how quickly liquid evaporates. Keep the mixture at a gentle simmer and add a splash of water if the noodles are still firm and the sauce is nearly gone.
- Use full-fat cottage cheese for a richer texture. Low-fat cottage cheese also works, though it may be thinner. For a smoother, more ricotta-like finish, briefly blend the cottage cheese before adding it. Avoid stirring it vigorously into a very hot pan, which can make the curds more noticeable.
- Check labels and season thoughtfully. Marinara, broth, and cottage cheese vary in saltiness, so taste the sauce before serving and add salt only if needed. If using regular-sodium broth, consider starting with less added salt.
Serving Suggestions
Serve the lasagna straight from the skillet while the cheese is hot. A crisp green salad with a tangy vinaigrette balances the rich tomato and cheese sauce; roasted broccoli, green beans, or sautéed spinach are also good sides. Garlic bread or a warm baguette is useful for catching extra sauce. Offer grated Parmesan and chopped basil at the table, and let diners add red pepper flakes if they want more heat.
Variations
For a lighter version, replace the beef with ground turkey or chicken and cook it the same way, checking that poultry reaches 165°F (74°C). Italian sausage can replace some or all of the beef; taste before adding salt because sausage is often well seasoned. For a meatless skillet, omit the beef and sauté 8 ounces of sliced mushrooms with the onion, then add a drained 15-ounce can of white beans or lentils along with the sauce.
You can use another short pasta, such as mafaldine, rotini, or broken fettuccine, but begin checking it at the package’s suggested cooking time and add liquid as necessary. For extra vegetables, stir in a few handfuls of baby spinach during the last 2 minutes, or add diced zucchini with the onion. Keep the cottage cheese and mozzarella amounts similar so the skillet remains creamy without becoming too heavy.
Storage and Reheating
Refrigerate leftovers in a covered container within 2 hours of cooking (within 1 hour if the room is hotter than 90°F/32°C). They keep for 3 to 4 days in a refrigerator at 40°F (4°C) or below. The noodles absorb sauce as they sit, so add a tablespoon or two of water when reheating. Warm individual portions in the microwave, covered loosely, in 1-minute intervals, stirring if possible, until steaming hot throughout. Reheat larger portions gently in a covered skillet over low heat, stirring occasionally. For food safety, reheat leftovers to 165°F (74°C); avoid reheating the same portion more than once. Freezing is possible for up to 2 months, though the cottage cheese and pasta may soften; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Do I need to boil the lasagna noodles first?
No. The broken dry noodles cook directly in the marinara and added liquid. Keep them mostly submerged, cover the skillet, and stir periodically so they cook evenly. If you use a different pasta shape, follow its texture as well as the suggested timing.
Can I use ricotta instead of cottage cheese?
Yes. Use the same quantity of ricotta and add it in dollops as directed. Ricotta is generally thicker and smoother, while cottage cheese gives a slightly tangier, curdled texture. Both work well with the tomato sauce and mozzarella.
Why are my noodles still firm?
They may need more time or liquid, or some pieces may not have been submerged. Add about 1/4 cup water, cover, and continue simmering, checking every few minutes. Maintain a gentle simmer rather than a hard boil, which can reduce the sauce before the pasta cooks.
Can I make this without meat?
Yes. Skip the beef and sauté mushrooms, diced zucchini, or another quick-cooking vegetable with the onion. A can of drained beans or lentils adds substance; stir it in with the marinara. Since you will not have meat to brown, the first cooking step will be shorter.
Can I make it ahead?
This recipe is best cooked just before serving because the noodles continue to absorb sauce. You can chop the onion, measure the seasonings, and grate the cheese ahead. For a full make-ahead dinner, cook it, refrigerate promptly, and reheat portions with a splash of water until they reach 165°F (74°C).
How do I know when the skillet is ready?
The noodles should be tender but not mushy, the sauce should be thick enough to coat them, and the cheese should be melted with bubbling sauce around the edges. Letting the pan rest for 5 minutes helps the sauce cling to the pasta and makes serving easier.