skillet lasagna pasta with cottage cheese (a high protein dinner)
This skillet lasagna pasta with cottage cheese is packed with 32g of protein and is ready in under 30 minutes! Skillet lasagna is the perfect dinner to throw together when you're in a pinch but want to make a filling meal for your family. Plus, these classic flavors make it as impressive as traditional lasagna, but it's so easy to make you'll actually be able to visit with family and not be glued to the kitchen.
Servings: 6
Calories: 474kcal
Ingredients
- 1 pound lean ground beef ground bison, turkey, or Italian sausage work too
- 4 cloves garlic minced
- 1 small yellow onion diced
- 3 full-size carrots grated
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon Italian seasoning
- 1 24oz jar of pasta sauce *not tomato sauce*
- 1 cup bone broth any kind
- 8 oz frilly protein pasta I like to use Goodles
- 1 cup cottage cheese low fat
- ½ cup mozzarella cheese shredded
- ¼ cup parmesan grated
- ½ bunch fresh basil thinly sliced
Instructions
- Brown the 1 pound lean ground beef over medium heat in a large, deep stock pot, like a Dutch oven. After it releases some of its fat, stir in the 4 cloves garlic, 1 small yellow onion, and 3 full-size carrots. When the beef is nearly done, add the 1 tablespoon Italian seasoning, and ¼ teaspoon red pepper flakes (if using). Stir to combine.
- When the beef is done, pour in the 1 24oz jar of pasta sauce, and 1 cup bone broth. Stir to combine. Pour in the dry 8 oz frilly protein pasta. If using lasagna noodles, break them into 1" pieces. Use a spoon to press the pasta down into the sauce so it’s completely covered. You may need to maneuver the pasta around the beef to cover it completely. Add more bone broth to cover the pasta fully, but not too much because we want a thick pasta sauce!
- Bring to a boil, then reduce to a simmer and cook covered for 10-12 minutes or until the pasta is soft but still has a bite to it (al dente).
- Stir in the 1 cup cottage cheese , then top with ½ cup mozzarella cheese and ¼ cup parmesan. Cover once more and continue to cook until the cheese has melted (2-3 minutes). Top with ½ bunch fresh basil. Store leftovers in the fridge for 5 days or the freezer for 3 months.
Video
Notes
Storage: Store leftovers in the fridge for 5 days or the freezer for 3 months.
Nutrition
Serving: 1.5cup | Calories: 474kcal | Carbohydrates: 53g | Protein: 32g | Fat: 14g | Cholesterol: 97mg | Sodium: 781mg | Potassium: 776mg | Fiber: 9g | Sugar: 18g | Vitamin A: 27IU | Vitamin C: 34mg | Calcium: 22mg | Iron: 25mg