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30 Minute High Protein Skillet Lasagna

This 30 Minute High Protein Skillet Lasagna has everything you love about the classic, just made quicker and with significantly more protein.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course, Meal Prep
Calories 583 kcal

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.