Description
This One Skillet Lasagna is a quick and easy twist on the classic Italian dish, perfect for busy weeknights. Ground beef is browned and simmered with tomato sauce and seasonings, then combined with uncooked bowtie pasta and cooked right in the skillet. Topped with a blend of mozzarella, cottage, and parmesan cheeses, it delivers all the comforting flavors of traditional lasagna without the fuss of layering and baking.
Ingredients
Scale
Main Ingredients
- 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
- 2-3 cups water (or broth as alternative)
- 1-2 teaspoons chicken bouillon granules (can substitute beef bouillon)
- 1 (24-oz) jar tomato basil sauce
- 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 oil. Add the ground beef and cook until browned and crumbled. Drain any excess fat, then stir in salt, pepper, Italian seasoning, garlic powder, and tomato paste until well combined and aromatic.
- Add Liquids: Pour in 2 cups of water along with the chicken bouillon granules and the jar of tomato basil sauce. Stir everything together and heat the mixture until it reaches a rolling boil.
- Cook Pasta: Add the uncooked bowtie pasta to the skillet, stirring to combine. Reduce heat to medium-low, cover the skillet, and cook the pasta for 12 to 14 minutes, stirring occasionally to prevent sticking and burning. Add extra water in 1/4 cup increments if the liquid reduces too much before the pasta is tender. Be careful not to over-stir, as this can make the dish mushy and overly starchy.
- Finish: When the pasta is tender and cooked through, remove the skillet from heat. Stir in the shredded mozzarella cheese and cover the skillet again to allow the cheese to melt. Then, mix the cottage cheese and grated parmesan together and spoon this cheese mixture over the top of the skillet lasagna. Serve hot immediately.
Notes
- Use broth instead of water for a richer flavor and omit bouillon granules if doing so.
- Draining the beef after browning prevents excess grease in the dish.
- Avoid excessive stirring once pasta is added to maintain proper texture.
- Bowtie pasta works well, but you can substitute with other small pasta shapes like penne or rotini.
- If desired, add fresh basil or oregano as garnish before serving.
