30 Minute High Protein Skillet Lasagna
This 30 Minute High Protein Skillet Lasagna has everything you love about the classic, just made quicker in one pan and with significantly more protein!
Looking for more high protein recipes? Try my delicious Kerala Beef Curry OR this Black Chickpeas Curry recipe!
Unlike a traditional lasagna, this version uses protein-rich bone broth instead of regular stock and whipped cottage cheese in place of béchamel.
A flavourful pasta sauce replaces plain passata, which means less seasoning and simmering time without sacrificing flavour! Oh and did I mention it’s delicious!
Why This Easy High Protein Skillet Lasagna
is Different
- Over 50g of protein per serve from lean beef mince, beef bone broth and a whipped cottage cheese topping.
- Ready in 30 minutes, making it perfect for busy weeknights and busy moms!
- Made in one large skillet, minimal washing up.
- Instant lasagna sheets cook directly in the sauce so there’s no boiling noodles or layering required.
- Beef bone broth is an easy way to boost the protein while enhancing the rich, savoury flavour.
- Whipped cottage cheese replaces traditional béchamel for a creamy, high-protein topping.
- Perfect for meal prep as leftovers reheat beautifully, or assemble and bake straight into individual oven-safe meal prep containers.
What you’ll need to make this 30 Minute High Protein Skillet Lasagna
1. For the Meat Sauce
- Lasagna Sheets: I use San Remo instant dry lasagne sheets because they’re convenient. Only a small amount is needed to give you all the comfort of a proper lasagna, while keeping the dish lower in calories. Fresh sheets also work, just add them later, as they cook faster.
- Pasta Sauce: I use Mutti Sugo Semplice Basil, which you can easily find at Coles and Woolworths in Australia. This is my flavour shortcut that makes the sauce taste like it’s been bubbling away for hours, minus the effort. Unlike plain passata, which is essentially strained tomatoes, this has herbs and aromatics already built in, instantly giving the sauce a richer, more developed flavour.
If you’re using plain passata, you’ll need to add extra garlic and seasoning, along with fresh or dried herbs and tomato paste, then simmer the sauce for longer to build more flavour.
If you can’t find this exact one where you live, don’t worry. Use a good quality herb/basil infused pasta sauce instead.
For U.S. readers, Mutti Tomato & Basil Pasta Sauce or Rao’s Homemade Marinara Sauce are great substitutes. - Beef Bone Broth: I use Australian Bone Broth Co. Five Herbs Beef Bone Broth Concentrate. It has a rich beef and herb flavour without being overly salty, like some other store-bought bone broths I’ve tried. Simply mix it with hot water and it’s ready.
It’s so delicious, I even drink it on its own as soup!
Bone broth is also one of the easiest ways to boost the protein content in a dish like this without affecting the flavour – only enhancing it!
For U.S. readers, use a good-quality beef bone broth or beef bone broth concentrate. Kettle & Fire and Simply Halal are good alternatives. - Lean Beef Mince: When it comes to ground beef, fat is where the flavour is. That’s why I recommend using 90 – 95% lean ground beef. It’s lean enough to keep this recipe high in protein and lower in fat, while still containing enough fat to deliver a rich, satisfying flavour. If possible, choose 100% grass-fed beef for excellent flavour and quality.
In Australia, you’ll find great options at Coles, Woolworths and most local butchers.
If you’re buying from a butcher, ask for 90–95% lean ground beef. For an extra lean option, you could grind topside yourself. - Seasoning: I’ve used simple pantry staples here, black pepper, onion powder, garlic powder and Italian seasoning. The pasta sauce gives you a head start, while these build on that flavour.
- Brown Sugar balances the tartness of the tomatoes. You can use any sweetener of your choice, such as monk fruit, stevia, erythritol or regular sugar.
2. For the Whipped Cottage Cheese Sauce
- I like to freshly grate my own Parmesan cheese for its salty, nutty and deep savoury flavour. It also melts smoothly, whereas pre-grated Parmesan can be quite dry and is often coated with anti-caking agents.
- Use your favourite fat-free cottage cheese, but make sure you blend it until completely smooth. If it isn’t blended properly, it can bake up firm, tough and grainy rather than creamy, so don’t skip this step. I use Brancourts Fat Free Cottage Cheese.
- I use 2% reduced-fat milk, but any milk will work. It loosens the whipped cottage cheese slightly, giving it a smoother, more luscious and creamy texture.
- Seasonings: A few simple pantry staples (black pepper, garlic powder and onion powder) give the sauce a well-rounded flavour.
How To Make 30 Minute High Protein Skillet Lasagna Step-By-Step:
Here are some quick visual instructions. The full instructions with the exact ingredients and process are printable in the recipe card below!
Step 1: Preheat oven to 200°C/400°F on the grill/broil setting. If using bone broth concentrate, prepare 300ml according to packet instructions.
Step 2: Sauté onion and garlic until fragrant. Stir in black pepper, garlic powder, onion powder and Italian seasoning, then cook for about 30 seconds. Add ground beef and cook until browned, breaking it apart as it cooks.
Step 3: Pour in the pasta sauce and beef bone broth, then stir in the brown sugar. Gently simmer for 4-5 minutes. Arrange broken lasagna sheets in the sauce, pressing them down until mostly submerged, cook for 10-12 minutes with the lid on, stirring gently occasionally.
Step 4: While the pasta cooks, blend the cottage cheese, milk, Parmesan and seasonings (onion powder, garlic powder & pepper) until smooth.
Step 5: Dollop all of the whipped cottage cheese sauce over the cooked lasagna, then add optional Parmesan and mozzarella cheese.
Step 6: Grill or broil until the topping is golden and bubbling. Finish with freshly chopped basil.
Variations & Add-Ins
Here are a few simple ways to switch up some of the ingredients in your Lasagna:
Chicken or Turkey Lasagna
Replace the beef with 250 g lean ground chicken or turkey. Cook just until browned, then immediately add the pasta sauce to prevent drying.
Vegetarian Lasagna
Replace the beef with 250 g cooked brown lentils (about one drained and rinsed 400 g can). Stir into the pasta sauce and continue as written.
Extra Low-Carb Eggplant Lasagna
Replace the lasagna sheets with one large eggplant, thinly sliced lengthways.
Prep method:
- Lightly salt the eggplant slices and let them sit for 10–15 minutes to draw out excess moisture
- Pat dry thoroughly with paper towels
- Lightly brush with oil
Cooking options:
- Pan-fry in a hot skillet for 2–3 minutes per side until softened and lightly golden
- Oven roast at 200°C (400°F) for 15-20 minutes until softened and lightly golden
- Cook in the air fryer at 190°C (375°F) for 10-12 minutes, flipping halfway, until tender and lightly crisp at the edges
Vegetable Add-ins
You can easily add vegetables to this healthier skillet lasagna. Mushrooms, capsicum, baby spinach, carrot and zucchini all work well. Avoid adding too many at once, as they can release extra liquid and change the consistency of the sauce.
Tips to Perfect 30 Minute High Protein Skillet Lasagna
- Use the right-sized skillet: A wide 26 cm oven-safe skillet gives the lasagna sheets enough room to cook evenly without overcrowding the pan.
- Brown the beef properly: Let the mince develop some colour before adding the pasta sauce and bone broth. This gives the meat sauce a deeper, richer flavour.
- Stop at Al Dente: Cook the pasta until tender with a slight firmness. It will continue cooking under the grill, so taking it too far on the stovetop can leave it overly soft.
- Blend the cottage cheese thoroughly: Blend until completely smooth and creamy before dolloping it over the lasagna. If any curds remain, they can become firm as they heat rather than forming a smooth, creamy topping.
- Watch the final few minutes: Grill or broil only until the topping is bubbling and a nice golden brown. Oven grills vary, and the cheese can go from golden to burnt surprisingly fast.
How to Store 30 Minute High Protein Skillet Lasagna
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: You can freeze the lasagna for up to 3 months. I recommend freezing it in individual oven-safe meal prep containers, because it’s already portioned into single servings. This makes it much easier to grab, thaw, and reheat only what you need. However, this isn’t required. You can also use any airtight, freezer-safe container and move portions to an oven-safe dish when reheating if needed. Thaw overnight in the fridge before reheating.
- Reheat in the microwave until hot throughout, adding a splash of water if the sauce has thickened. You can also cover with foil and reheat in the oven at 180°C/350°F.
If using oven-safe containers, reheat directly in them after thawing, then broil briefly at the end until the top is a nice golden brown. - Meal Prep: I find the best way to store this lasagna is to divide it into single-serve meal prep containers for easy grab-and-go meals throughout the week. Oven-safe containers are ideal, as you can reheat each serving directly in them.
Nutritional Facts Per Serve
With Optional Extra Cheese Topping
Calories: 583kcal | Protein: 61g | Fat: 21g | Carbohydrates: 32g
Without Optional Extra Cheese Topping
Calories: 515kcal | Protein: 56g | Fat: 17g | Carbohydrates: 32g
More 30-Minute Meal Recipes You’ll Love!
I hope you enjoyed this delicious and easy Skillet Lasagna.
If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts!
30 Minute High Protein Skillet Lasagna
Ingredients
For the Meat Sauce
- 1 tsp Extra Virgin Olive Oil
- ½ brown onion diced (60g)
- 1-2 fresh garlic cloves minced or ¾ tsp store-bought from jar
- ½ tsp each garlic & onion powder
- ¼ tsp dried Italian herbs
- 1 tsp black pepper
- 220 g lean beef mince 90-95% fat free
- 200 g Pasta Sauce I use Mutti Sugo Semplice Basil, check ingredient notes for alternatives.
- 300 ml Beef Bone Broth I use 30g Australian Bone Broth Co. Five Herbs Beef Bone Broth Concentrate mixed with 300ml hot water.
- 1 tsp brown sugar
- 60 g instant dry lasagne sheets approx. 3 sheets – broken into smaller 2 inch pieces. I use the brand San Remo.
Whipped Cottage Cheese Sauce
- 200 g cottage cheese light or fat free. I use Brancourts High Protein.
- 20 g freshly grated parmesan
- 40 ml milk of your choice I use 2% Zymil lactose free
- ½ tsp each garlic powder, onion powder & black pepper
Optional Extra Cheese Topping
- 20 g freshly grated parmesan
- 20 g fresh mozzarella very thinly sliced
Garnish
- 1 tbsp fresh basil or parsley
Instructions
- Preheat oven to 200°C/400°F on the grill/broil setting.
- If using bone broth concentrate, prepare 300ml according to packet. instructions.
- Heat olive oil in an oven-safe skillet over medium heat. Add onion and sauté for 2–3 minutes, until softened. Add minced garlic and cook for another 30 seconds.
- Season with onion powder, garlic powder, black pepper and Italian seasoning. Stir for 30 seconds, until fragrant.
- Add beef mince and cook for 5–7 minutes, breaking it apart with a wooden spoon, until browned.
- Pour in the pasta sauce and beef bone broth, then stir in the brown sugar. Bring to a gentle simmer for about 3-4 minutes.
- Add the broken lasagna sheets and press them into the sauce so they are mostly submerged.
- Cover and simmer over low–medium heat for 10–12 minutes, stirring occasionally. Cook until the pasta is al dente / tender. If the sauce thickens too quickly, add hot water to loosen it and keep it saucy.
- Meanwhile in a small blender, blitz cottage cheese, parmesan, milk & seasonings (garlic powder, onion powder & black pepper), until smooth and creamy.
- Remove lid of skillet and dollop the whipped cottage cheese over the lasagna, leaving a few pieces of pasta peeking through.
- For the optional extra cheesy topping, sprinkle with freshly grated Parmesan and arrange thinly sliced mozzarella over the top.
- Place the skillet under the grill/broiler for 6–8 minutes, or until the cheese is bubbling and lightly golden.
- Garnish with fresh basil and serve immediately with a crisp green salad.
Notes
- I use the hot-air grill setting on my Bosch oven at 200°C/400°F. If using a standard grill/broiler, use medium-high and watch closely, as cooking times may vary!
- I use a 26cm Le Crueset dutch oven to prepare this dish.
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