Healthier One-Pan Stovetop Lasagna

This Healthier One-Pan Stove-Top Lasagna is quick and easy to make, and perfect for a weeknight dinner that’s comforting and hearty.

I often seem to be a little late to catch on to food trends, but I’m slowly building my repertoire of one-pan meals, and I have a feeling this Healthier Lasagna will be a regular in our house! You cook it entirely on the stovetop, so there is no need to turn on the oven. These days, turning the oven on might not seem so bad, but wait until you get that lasagna craving in the heat of the summer. This will be your go-to dish!

I’m all about taking heavy comfort foods and lightening them up so I can eat them more regularly and not feel guilty. Lasagna has always been one of my go-to comfort foods, and I often find myself standing in front of the refrigerator, eating the leftovers straight out of the pan with a fork. Still, I don’t make it very often because, honestly, all the spreading and layering sometimes stresses me out. I’m always wondering if I’ll have enough fillings and what if my layering order gets messed up, and then it’s all over! It can take quite some time to bake, and sometimes, I want my dinner now! This Healthier One-Pan Stove-Top Lasagna is perfect if you ever have those feelings. You mix all the ingredients instead of layering, and it only takes about 40 minutes to cook.

Why Your Body Will Love This One-Pot Lasagna

Most lasagna recipes are loaded with ricotta cheese and tons of mozzarella, but in this one, I use low-fat cottage cheese (only 1 cup) instead of ricotta, and I use only 1 cup of mozzarella cheese. Although I don’t consume a lot of dairy, I did start eating it more when I was pregnant because I needed more protein. One serving of cottage cheese has 13 grams of protein, while also being low in fat and calories.

It’s also a great source of calcium, which is crucial for maintaining bone health and development. And if you still need more convincing, studies have shown that three servings of low-fat dairy per day can aid in weight loss and maintaining a healthy weight, which is always the ultimate goal.

One-Pot Stovetop Lasagna Recipe Ingredients

How To Make This One-Pot Vegetarian Lasagna

1. Add the cottage cheese to a blender or food processor and blend until smooth. Set aside until needed.
2. Heat a large skillet (I used a 10-inch) over medium heat and add the olive oil and onion. Cook the onion for 2 minutes, and then add the green pepper and garlic. Cook for another 4-5 minutes, then add the tomato sauce, diced tomatoes, pasta, and water.
3. Stir until everything is well combined, then cover and let simmer for about 30 minutes, or until the noodles are tender and cooked through. You will need to stir the lasagna a few times to make sure that the pasta cooks evenly. This is especially important if using actual lasagna noodles, as they tend to stick together more.
4. Once pasta is cooked through, remove the lid and stir in the spinach and 3/4 cup of the mozzarella cheese. Next, top with the remaining 1/4 cup cheese and then spoon the blended cottage cheese over the top. Cover again and let cook for an additional 5 minutes, or until the cheese is melted.

Recipe Tips and Thoughts

• This recipe is not vegan or gluten-free.
• Today, I’m using Shamrock Farms Cottage Cheese in this healthier lasagna for a few reasons. One, their headquarters are in Phoenix, Arizona, which is just about 2 hours north of where I live! They’re a working dairy farm that commits to high-quality animal care, and you can even go for a tour and see things for yourself.  
• They also don’t add any growth hormones to their products, which I especially love as a nursing mother. All products undergo rigorous purity testing before being cold-packed and delivered. Cottage cheese is just one of many of their products, so make sure to check them out!
• Store this recipe in an airtight container in the fridge for up to four days. Reheat in the oven, on the stove, or in the microwave.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More One-Pot Recipes?

One-Pot Lentil Chickpea Coconut Curry

One-Pot Stovetop Enchiladas

One-Pot Coconut Curry with Quinoa, Lentil, and Sweet Potatoes

One-Pot Creamy Vegan Caprese Pasta (30-Minute)

Easy One-Pot Pasta Primavera

Vegetarian Pizza Casserole with White Beans and Rice

Healthier One Pan Stove Top Lasagna

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5 from 2 reviews

• Total Time: 50 minutes
• Yield: 4-6 1x

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Ingredients

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• 2 teaspoons olive oil
• 1/2 small yellow onion, diced
• 1 green pepper, diced
• 2 cloves garlic, minced
• 1 (15 oz) jar tomato sauce
• 1 (14.5 oz) can petite diced tomatoes, juice included
• 3 cups uncooked pasta, I’ve used broken up lasagna noodles and penne
• 2 cups water
• 1 large handful baby spinach
• 1 cup part skim mozzarella cheese, divided
• 1 cup low fat Shamrock Farms Cottage Cheese

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Instructions

1. Add the cottage cheese to a blender or food processor and blend until smooth. Set aside until needed.
2. Heat a large skillet (I used 10 inch) over medium heat and add the olive oil and onion. Cook onion for 2 minutes and then add in the green pepper and garlic. Cook another 4-5 minutes and then add in the tomato sauce, diced tomatoes, pasta and water.
3. Stir until everything is mixed evenly and then cover and let simmer for about 30 minutes, until noodles are cooked through. You will need to stir lasagna a few times to make sure that the pasta cooks evenly. This is especially important if using actual lasagna noodles because they have a tendency to stick together more.
4. Once pasta is cooked through, remove the lid and stir in the spinach and 3/4 cup of the mozzarella cheese. Next, top with the remaining 1/4 cup cheese and then spoon the blended cottage cheese over the top. Cover again and let cook for another 5 minutes, or until cheese is melted.

Notes

It may look like the lasagna is too watery even after the noodles are cooked, but if you let it sit for just a few minutes before serving, the water will be absorbed by the noodles.

• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Entree, Gluten Free

This is a sponsored conversation written by me on behalf of Shamrock Farms. The opinions and text are all mine.

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