Skillet Lasagna
Submitted by mandyjane
Stovetop chicken lasagna layered with ground chicken, cottage cheese, egg noodles, and crushed tomatoes in one skillet. All the lasagna flavor without the oven or the wait.
YIELD
4 servingsPREP
20 minCOOK
35 minREADY
1 hrsLasagna cravings don’t always come with the patience for a full oven bake.
This skillet version layers ground chicken, fat-free cottage cheese, egg noodles, crushed tomatoes, and tomato sauce right in the pan.
Spaghetti sauce mix, basil, and parsley bring the classic Italian seasoning, and everything simmers under a lid until the noodles cook through and the flavors meld.
Fat-free mozzarella melts over the top in the last few minutes.
It’s lighter than traditional lasagna but hits the same comfort notes.
Variations
- Swap ground chicken for ground turkey or lean ground beef
- Use ricotta instead of cottage cheese for a richer, creamier layer
- Add a handful of spinach or sliced mushrooms with the onions and peppers for extra vegetables
Chef Tips
- Make sure the noodles are fully submerged in liquid before covering. Dry spots mean crunchy noodles
- Keep the simmer low and resist lifting the lid. The steam is cooking those noodles
- Let the finished dish rest for 5 minutes before serving so it holds together when you scoop it
Ingredients
Directions
In a skillet, heat oil over medium flame.
Add chicken, onions, and bell peppers.
Cook until chicken is no longer pink and vegetables are tender.
Sprinkle chicken mixture with half of the spaghetti sauce mix.
Then, spoon cottage cheese over chicken mixture.
Top with egg noodle substitute in a layer and sprinkle with remaining spaghetti sauce mix.
Stir in basil and parsley.
Pour crushed tomatoes, tomato sauce, and water over top, making sure all is moistened.
Cover and simmer over low flame, 35 minutes or until noodles are done.
Sprinkle with cheese over top and let set for 5 minutes before serving.
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