Description
This One Skillet Lasagna is a quick and easy twist on traditional lasagna, combining the rich flavors of ground beef, tomato sauce, and a blend of cheeses all cooked together in a single skillet. Perfect for busy weeknights, it delivers a comforting Italian classic with less fuss and cleanup.
Ingredients
Scale
Meat and Seasonings
- 1/2 tablespoon oil
- 1 pound ground beef
- Salt & pepper, to taste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 tablespoon tomato paste
Liquids and Sauces
- 2-3 cups water (or broth as a substitute)
- 1-2 teaspoons chicken bouillon granules (or beef bouillon if preferred)
- 1 (24-oz) jar tomato basil sauce
Pasta and Cheese
- 1 (12-oz) box bowtie pasta (uncooked)
- 1 cup shredded mozzarella cheese
- 4 heaping tablespoons cottage cheese
- 1/2 cup grated parmesan cheese
Instructions
- Brown beef: In a large skillet over medium-high heat, heat the oil. Add ground beef and cook until browned and crumbled. Drain excess fat, then stir in salt, pepper, Italian seasoning, garlic powder, and tomato paste to evenly coat the beef.
- Add liquids: Pour in 2 cups of water, add the chicken bouillon granules, and the jar of tomato basil sauce. Stir well and bring the mixture to a boil.
- Cook pasta: Add the uncooked bowtie pasta to the skillet. Cover and reduce heat to medium-low. Cook for 12 to 14 minutes, stirring occasionally to prevent sticking and burning. If the mixture thickens too much or pasta absorbs the liquid too quickly, add additional water 1/4 cup at a time as needed. Avoid excessive stirring to keep the pasta from becoming mushy.
- Finish: When pasta is tender and cooked through, remove the skillet from heat. Stir in shredded mozzarella cheese, cover the skillet, and let the cheese melt. In a small bowl, mix cottage cheese with grated parmesan cheese, then spoon this mixture over the skillet lasagna just before serving.
Notes
- You can substitute water with broth for richer flavor and omit bouillon granules accordingly.
- Do not over-stir the pasta while it cooks to avoid a mushy texture.
- Adjust seasoning to your taste, especially salt, since bouillon granules can be salty.
- Feel free to use beef bouillon if preferred instead of chicken.
