Quick & Easy Skillet Lasagna Recipe

June 10, 2012 5 Comments | Disclosure

Marji (she’s my sister in law you know) shared this recipe on her personal blog last year and it’s become one of our family favorites!   I can almost always find the mini-bow tie pasta on sale for $1 per box at Fred Meyer, and I had everything else in my stockpile or fridge.

I have to warn you… at first when I looked at all the ingredients, I was overwhelmed.  BUT instead of parsley, basil, and oregano, I just used Italian seasoning.  It was MUCH easier!  This one will become a regular on my monthly menu!

Skillet Lasagna

1 pound ground beef
1 small onion, chopped
1 clove minced garlic
1 1/2 cups diced tomatoes, undrained
1 1/4 cups water
1 8-ounce can tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
2 1/2 cups bow tie pasta, uncooked
1 cup cottage cheese
1/4 cup grated Parmesan cheese
Dash basil, pepper

In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once. Stir in cottage cheese. Cover with and Parmesan cheese, and sprinkle in basil and pepper to taste if desired. Cover and cook for 5 minutes.

Tips:

  • I usually just use dried chopped onion and garlic. It is just easier for me.
  • I strain the cottage cheese before adding it.
  • I only add 1 tsp. dried parsley.

This recipe is kid approved!

Comments

  1. I make something similar. I use lean ground turkey and no bake lasagna noodles instead. I use ricotta instead of cottage cheese.

    It is funny you posted this. I was debating making this tonight for dinner. I was going to use spicy Italian sausage I bought with a coupon (Jimmy Dean). but instead we are going grill chicken and mix that in some homemade pasta salad I made the other night (with homemade pesto, and stir-fry veggies in it).

    • Me too. I use whatever beef or chicken I have on hand, and substitute Ricotta for cottage cheese.

      I can often pick up Ricotta with a coupon (unlike cottage cheese), and you can use the cheese coupons (ID/UT only) with Ricotta. For some reason the cheese coupon always works with Ricotta for me, but when I try to use it on cottage cheese, it beeps. Some stores will override it, others no. I never argue about it — I just chalk it up to being one of those “ymmv” things and go with the flow.

  2. Cathy, onions freeze beautifully. There are certain “staple” foods that I like to keep on hand in the freezer, and onions are one of them because I use them in so many dishes.

    I dont’ do any prep other than just chop up a bunch and put them into a large Ziploc freezer bag. I just use a knife, but if you have a chopper it would probably be easier and faster. When cooking, I just scoop out as much as I need and toss it in the pan or crockpot or whatever. No need to thaw ahead of time.

    A little off topic, but rice is another staple food that I like to pre-cook and freeze. So easy to just scoop out what you need; no need to thaw. Back when I had a Costco membership, I use to buy the big bags of pre-cooked frozen onions and rice. Way cheaper to freeze it yourself.

  3. This sounds very yummy! Better for you than a box of Hamburger Helper’s lasagna flavor, too. Thank you for sharing this recipe!

  4. Oh, and that is a darling photo!

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