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Healthier 20-Minute Skillet Lasagna

A quick, lighter skillet lasagna that combines pasta, lean beef, and tomato sauce for an easy weeknight dinner.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 6 servings

Ingredients

  • 12 ounces bowtie pasta cooked according to package directions (or substitute ziti, rotini, small shells, wheels)
  • 2 tablespoons olive oil
  • 1 large Vidalia onion diced small
  • 1 pound extra-lean ground beef 93% lean
  • 4 to 6 cloves garlic finely minced or pressed
  • 1 teaspoon dried oregano
  • 25 ounces fat-free tomato sauce marinara or pasta sauce may be substituted
  • salt and pepper optional and to taste
  • 2 to 4 tablespoons fresh basil finely chopped; optional for garnishing
  • 1/3 cup fresh Parmesan cheese finely grated

Instructions

  • Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions; drain and set aside.
  • While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
  • Add the diced Vidalia onion to the skillet and sauté 3 to 4 minutes, until it just begins to soften.
  • Add the extra-lean ground beef and cook, breaking it up with a spatula, until no longer pink and cooked through, stirring occasionally.
  • Stir in the minced garlic and dried oregano and cook about 1 minute, until fragrant.
  • Pour in the tomato sauce, add the cooked pasta, and stir until everything is evenly combined and heated through; season with salt and pepper to taste.
  • Optionally stir in or sprinkle the chopped fresh basil and evenly sprinkle the grated Parmesan over the top before serving.

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Spatula

Notes

  • Use a lean ground beef to keep the dish lighter.
  • Substitute pasta shapes as desired (ziti, rotini, shells).
  • Adjust garlic and basil amounts to taste.
  • Fat-free or regular tomato sauce both work.