Description

This easy One Skillet Lasagna recipe combines all the classic flavors of traditional lasagna with the convenience of a single pan. Ground beef is browned and simmered with tomato sauce, broth, and seasonings, then cooked with bowtie pasta directly in the sauce for a one-pot meal. The dish is finished with melted mozzarella and a blend of cottage and parmesan cheese, making a delicious, quick dinner perfect for busy weeknights.

Ingredients

Scale

Meat and Seasonings

1/2 tablespoon oil
1 pound ground beef
Salt and pepper, to taste
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 tablespoon tomato paste

Liquids and Bases

2-3 cups water (or broth as preferred)
1-2 teaspoons chicken bouillon granules (or beef bouillon granules as preferred)
1 (24-oz) jar tomato basil sauce

Pasta

1 (12-oz) box bowtie pasta (uncooked)

Cheeses

1 cup shredded mozzarella cheese
4 heaping tablespoons cottage cheese
1/2 cup grated parmesan cheese

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Instructions

Brown beef: In a large skillet over medium-high heat, heat oil. Add ground beef and cook until browned and crumbly. Drain excess fat. Stir in salt, pepper, Italian seasoning, garlic powder, and tomato paste, mixing well to combine and enhance the beef’s flavor.
Add liquids: Pour in 2 cups of water (or broth), add the chicken bouillon granules, and then stir in the tomato basil sauce. Bring the mixture to a boil to combine all flavors and prepare for the pasta cooking.
Cook pasta: Stir in the uncooked bowtie pasta, then cover the skillet and reduce the heat to medium-low. Let it cook for 12 to 14 minutes, stirring occasionally but not too much to avoid mushiness. If the pasta absorbs too much liquid and becomes too dry, add more water, 1/4 cup at a time as needed, until the pasta is tender and fully cooked.
Finish: Remove the skillet from heat once the pasta is cooked. Stir in the shredded mozzarella cheese and cover to allow it to melt. In a small bowl, combine the cottage cheese and grated parmesan. Spoon this cheese mixture evenly over the skillet lasagna just before serving for a creamy, cheesy finish.

Notes

Use broth instead of water for deeper flavor and omit bouillon if using broth.
Avoid excessive stirring to prevent the pasta from becoming mushy and releasing too much starch.
You can substitute ground beef with ground turkey or Italian sausage for a variation.
The cheese topping can be customized with ricotta for a more traditional lasagna texture.
Covering the skillet while melting the cheese ensures even melting without drying out the dish.