Skinny Skillet Lasagna (30 Minutes)

You’ll love this fantastic lasagna, made in about 30 minutes and only 1 skillet to wash!  It sure makes for an easy weeknight or Sunday night dinner. It’s loaded with veggies and whole-grain lasagna noodles. The skinny for 1 serving, 236 calories and 5 grams of fat. Comfort food with ease…You gotta love it!
Skinny Skillet Lasagna in About 30 Minutes

Helpful Tips About this Recipe

Serves 8 (each serving 1 slice, about 1 cup)

Shopping Tips

There are several brands of whole wheat or whole grain lasagna noodles that will work great for this recipe. I used a brand called Eating Right and bought it at Vons/Safeway. Barilla is another brand to look for.
Prep TipsSkillet Lasagna
Here’s a photo that might help. It’s the lasagna in the skillet with cottage cheese dolloped on top and sprinkled with a little mozzarella cheese.

WW Freestyle SmartPoints
WW SmartPoints
SKINNY FACTS: for 1 serving (about 1 cup)
236 calories, 5g fat, 2g sat. fat, 31mg chol, 21g protein, 26g carbs, 5g fiber, 512mg sodium, 9g sugar
FACTS: for SmartPoints
220 calories, 2g sat. fat, 9g sugar, 19g protein


Skinny Skillet Lasagna in About 30 Minutes

Skinny Skillet Lasagna (30 Minutes)

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Italian
Servings 8
Calories 236 kcal


  • 1 pound extra-lean ground beef, I used Trader Joe’s 96% fat-free ground beef
  • 1 tablespoon fresh garlic, minced
  • cups mushrooms, sliced
  • 1 cup onions, chopped
  • 1 cup zucchini, chopped
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon salt & fresh ground pepper, to taste
  • 6 dry whole-wheat or whole-grain lasagna noodles, broken into 2-inch pieces, see shopping tip
  • 23-26 ounces jarred pasta or marinara sauce, I used Prego’s Heart Smart Traditional pasta sauce (23.5 oz jar)
  • 2 cups water
  • ¾ cup fat-free cottage cheese or fat-free ricotta cheese
  • ½ cup light mozzarella cheese, shredded


  • Cook ground beef in a large nonstick pan over medium-high heat, breaking into pieces until almost cooked through, about 4 minutes. No need to drain meat if using extra lean beef. If not, drain meat and return to skillet.
  • Stir in garlic, mushrooms, onions, zucchini, red pepper flakes, salt, and pepper. Cook over medium-high heat until vegetables are soft. Stir often.
  • Sprinkle broken lasagna noodles into the skillet, then pour in pasta sauce and water over top.
  • Cover and cook. Adjust heat as necessary to maintain a vigorous simmer, until noodles are tender (about 20 minutes).
  • Remove skillet from heat. Dot tablespoons of cottage cheese over noodles then sprinkle with mozzarella cheese.  Cover and let skillet stand off heat until the cheeses melt (about 5 minutes).
  • Cut into 8 slices and serve. It does get a bit messy on the plate but is so, so good!


Serving: 1cupCalories: 236kcalCarbohydrates: 26gProtein: 21gFat: 5gSaturated Fat: 2gCholesterol: 31mgSodium: 512mgFiber: 5gSugar: 9gBlue Smart Points: 6Green Smart Points: 6Plus Points: 6
Tried this recipe?Let me know how it was!


  1. I made this dish today minus the ground beef and it was terrific! Layering it all in a skillet was so easy and quick. It was a hit with my husband and my mom!
    Definitely will make again! Thanks!

  2. Love your feedback Nikki. Thank you! I’m so happy you enjoyed this even leaving the beef out.
    All the best,

  3. I made this recipe tonight! Used 6 g of bow tie pasta instead of the lasagne noodle. It was delicious! Will definitely be making it again!

  4. Thanks for letting me know, Celina. I’m so happy you enjoyed this Lasagna made with bow tie pasta!
    My best,

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