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Healthier One Pan Stove Top Lasagna

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


  • 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


  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.


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