High protein lasagna — Makes: 4-5 *Servings*
Per Serving (4 servings): *44g Protein | 317 Cal*

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Traditional lasagna is warming and cozy and comforting, but it’s undeniably a bit of a heavy meal. And if you’re on a health journey, it can be even more difficult to fit cheesy, meaty lasagna into your diet. This lasagna skillet recipe, however, takes all of the classic lasagna flavors you know and love and uses smart, simple swaps to make the dish healthier, lighter, and higher in protein.

Packed with lean ground beef, mushrooms, and a sneaky twist on traditional lasagna noodles, this skillet lasagna recipe is sure to become a family favorite. It’s cozy and comforting without being carb-heavy and—even better—it’s a one-pan meal that comes together quickly and easily—we love a 30-minute meal—which means you can eat lasagna any night of the week.

My favorite part of this recipe is the noodle hack, which removes classic pasta sheets and instead, subs in sliced Egglife wraps. These wraps cook up similarly to noodles, meaning you won’t feel that you’re missing out on anything with this tasty dinner.

Why You’ll Love This Lasagna Skillet Recipe

High in Protein: With a whopping 44g of protein per serving, it’s a great way to keep you feeling full and satisfied.
Low in Carbs: Using Egglife wraps keeps this dish lower carbs without sacrificing that classic lasagna feel.
Quick & Easy: All the lasagna flavor you crave, but made in a skillet in half the time.
Healthy Comfort Food: Comforting, cheesy, and filling—but without the heaviness of traditional lasagna.

Why Use Egglife Wraps?

Egglife wraps are one of my favorite tips when it comes to creating lower-carb and higher-protein meals. I love how versatile they are and they are an absolute game-changer in this recipe. Here’s why:

Low in Carbs: Traditional lasagna noodles are made from a wheat pasta dough, meaning they add quite a few carbs to a dish like lasagna. But Egglife wraps are low-carb, which makes them a great alternative to a ton of different foods like noodles, sandwich wraps, and more.
High in Protein: Because they’re made using egg whites, Egglife wraps boost the protein content of recipes, which can help you feel fuller for longer. In this recipe, we swap pasta for the wraps, which increases the protein content of the recipe while at the same time decreasing the carb and calorie counts in the dish.
Versatile: I love how versatile Egglife wraps are! They’re not overly flavorful on their own (perfect for a recipe like this one) and have a soft, pliable texture that can help them blend well into the lasagna. I just love them in this dish because you still feel like you’re eating lasagna, even though it’s a healthier, high-protein version.
Gluten-Free: While I especially love using Egglife wraps because of their protein boost, they’re also gluten-free, so if you can’t tolerate gluten, this hack is a great one to use. It’ll give you a similar texture to pasta, but without the wheat.

Using Egglife wraps in this lasagna skillet means you can enjoy all the traditional lasagna flavors you love with a healthier, lighter twist!

Ingredients

1 tablespoon olive oil
1 onion, diced
2-3 cloves garlic, minced (about 3 teaspoons)
1 lb lean ground beef (96% lean)
1 ½ cups chopped mushrooms (I used 2 servings of the frozen Mushroom Medley from Trader Joe's)
1 (24 oz) jar of pasta sauce (under 50 cals per serving)
1 package of Egglife wraps, cut into wide strips (these will be your "noodles")
Italian seasoning, to taste
3/4 cup fat-free cottage cheese (about 3 dollops)
2 oz shredded light mozzarella
Salt and black pepper, to taste
Optional: Fresh basil, for garnish

Instructions

Heat your skillet: Start by heating the olive oil in a large, deep skillet over medium heat. Once it’s warm, add the diced onions and garlic. Sauté for about 5 minutes until the onion is translucent and fragrant.
Cook the ground beef: Add the lean ground meat to the skillet, seasoning it with salt, pepper, and Italian seasoning. Cook until the beef is browned and fully cooked through.
Add veggies & sauce: Add in the mushrooms and tomato sauce. Give it a good stir to combine everything, then add your Egglife wrap strips to the meat sauce. Cover and let it simmer for 5-10 minutes until everything is heated through.
Blend cottage cheese: While that’s cooking, blend your cottage cheese using a blender or immersion blender until smooth and creamy.
Top with cheese: Sprinkle the lasagna skillet with shredded mozzarella, then spoon dollops of the blended cottage cheese over the top. Cover the skillet again until the cheese melts.
Finish & serve your easy skillet lasagna: Garnish with fresh basil and serve immediately.

Nutritional Information (Per Serving - Serves 4)

Calories: 317
Protein: 44g
Carbs: 15g
Fat: 9g

Recipe Tips & Variations

Add Veggies: Boost the fiber and nutrition in your lasagna skillet by adding spinach, bell peppers, zucchini, or peas.
Vegetarian Option: Swap the ground beef for your favorite plant-based protein, lentils, chickpeas, or crumbled tofu.
Spice It Up: Want a little kick? Sprinkle some red pepper flakes into the sauce!

One-Pot Lasagna Skillet Recipe

Watch the Tutorial

FAQs

Yes, you can! However, keep in mind that regular noodles will increase the carb content and may need to be pre-cooked before adding them to the skillet. They’ll also lower the protein content in the dish, which isn’t ideal if you’re trying to hit a certain number of grams each day.
You can substitute ricotta cheese for the cottage cheese. It’ll still be creamy and higher in protein, though likely not as high as if you used cottage cheese.
You can keep leftover lasagna skillet in an airtight container in the fridge for up to three days. When you’re ready to eat, reheat it on the stove or in the microwave until it’s warmed through and the cheese is bubbly.
Yes! You can freeze this dish. Just make sure to store it in a freezer-safe container, and it will last up to 3 months. Thaw it in the fridge overnight before reheating.
To round out your meal, consider serving a side salad or some roasted vegetables alongside your skillet lasagna. You could also pair it with some garlicky sautéed spinach—it would be delicious!
Absolutely! You can replace the ground beef with a plant-based meat alternative, or use lentils, crumbled tofu, or chickpeas for a vegetarian version. Lentils would be great here!

I love this recipe because it's the easiest lasagna, ready in minutes, and perfect for busy weeknights. It's quick, simple, flavorful, and healthy. The perfect meal prep recipe as the weather gets chillier.