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Healthy One Pot Skillet Lasagna

A comforting and healthy twist on classic lasagna, made in one pan for easy preparation and cleanup.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the base
  • 1 tablespoon olive oil (or avocado oil) Use a neutral oil for a lighter flavor.
  • 1 small onion, finely chopped Swap for shallots for a subtler sweetness.
  • 3 cloves garlic, minced Garlicky warmth is non-negotiable.
  • 1 pound lean ground turkey or beef (or crumbled tempeh for a vegetarian version)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil Or 1 tablespoon fresh basil, torn.
  • 1/2 teaspoon red pepper flakes (optional) For a gentle lift.
  • 1 28-ounce can crushed tomatoes San Marzano style if you want a deep, fruity sauce.
  • 2 cups low-sodium chicken or vegetable broth Adds body without saltiness.
  • 6 to 8 pieces no-boil lasagna noodles, broken into large pieces Use whole-wheat for more fiber.
  • 2 cups fresh spinach, roughly chopped Swap spinach with kale for a stronger flavor.
  • 1 cup low-fat cottage cheese or ricotta For creaminess with fewer calories.
  • 1 cup shredded part-skim mozzarella Plus extra for topping.
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley and extra basil for garnish

Method
 

Preparation
  1. Warm the olive oil in a large, oven-safe or stovetop skillet over medium heat until it shimmers.
  2. Add the chopped onion and a pinch of salt. Sauté for 3–4 minutes until the onion is translucent and sweet.
  3. Stir in the garlic and cook for another 30 seconds until fragrant.
  4. Add the ground turkey or beef (or tempeh) and break it apart with a wooden spoon. Cook until no longer pink and beginning to caramelize at the edges.
  5. Sprinkle in the oregano, basil, and red pepper flakes. Pour in the crushed tomatoes and broth, scraping up any browned bits from the bottom.
  6. Nestle the broken lasagna noodles into the sauce, pushing them down to submerge.
  7. Bring the skillet to a gentle simmer, cover, and let cook for about 12–15 minutes, stirring occasionally.
  8. Stir in the chopped spinach until wilted.
  9. Dollop the cottage cheese or ricotta over the top and sprinkle with shredded mozzarella.
  10. Cover and let sit off the heat for 2–3 minutes to melt the cheese, or place under a broiler for 1–2 minutes for a golden, bubbly top.
  11. Garnish with fresh parsley and basil before serving.

Notes

Store leftovers in an airtight container for up to 4 days. This dish is also freezer-friendly; fully cool, freeze in a shallow container, and thaw overnight before reheating.