Go Back

High Protein Hamburger Lasagna Skillet - A Fast, Hearty One-Pan Dinner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) lean ground beef (90–96% lean)
  • 1 tablespoon olive oil (only if needed for browning)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (optional for extra veggies)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 cups low-sodium marinara sauce (or crushed tomatoes with a pinch of sugar)
  • 1 1/2 cups low-sodium beef broth (or water), plus more as needed
  • 6–8 no-boil lasagna sheets, broken into large pieces (or 8 ounces high-protein short pasta)
  • 1 cup low-fat cottage cheese (blended smooth if you prefer)
  • 3/4 cup part-skim shredded mozzarella, divided
  • 1/4 cup grated Parmesan cheese, divided
  • 2 cups fresh baby spinach or chopped kale (optional but recommended)
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Brown the beef: Heat a large deep skillet over medium-high. Add the ground beef and cook, breaking it up, until no longer pink, 5–7 minutes. If the pan is dry, add olive oil. Drain excess fat if needed.
  2. Sauté aromatics: Add onion, garlic, and bell pepper. Cook until softened and fragrant, about 3–4 minutes. Stir in oregano, basil, red pepper flakes, salt, and black pepper.
  3. Build the sauce: Pour in marinara and beef broth. Stir to combine and bring to a gentle simmer.
  4. Add the noodles: Nestle broken no-boil lasagna sheets (or pasta) into the simmering sauce. Press them down so they’re mostly submerged. Reduce heat to medium.
  5. Simmer and stir: Cook, stirring every couple of minutes to prevent sticking, until pasta is al dente and sauce thickens, 10–12 minutes. If the skillet looks dry before the pasta is tender, add a splash of broth or water.
  6. Add greens: Fold in spinach or kale and cook until wilted, 1–2 minutes. Taste and adjust salt and pepper.
  7. Make it “lasagna”: Dollop cottage cheese over the top in spoonfuls. Sprinkle with half the mozzarella and half the Parmesan. Gently stir just once or twice to marble the cheeses into the sauce without fully blending.
  8. Finish cheesy top: Sprinkle remaining mozzarella and Parmesan evenly over the surface. Cover the skillet with a lid and let it sit over low heat for 2–3 minutes until the cheese melts and turns gooey.
  9. Garnish and serve: Remove from heat. Let stand 3 minutes to set slightly. Top with chopped basil or parsley. Serve hot.