This Creamy Tomato Butternut Skillet Lasagna is perfect for when you’re craving a rich, comforting dish that’s still macro-friendly. This easy weeknight skillet is made with bold flavors, delivers a satisfying portion size, and is a perfect balance of protein, fiber, and low-calorie goodness.
About This Recipe
If you’re craving something warm and comforting, this Creamy Tomato Butternut Skillet Lasagna is the perfect one to try. And better yet? It’s made in one pan so cleaning up is SUPER EASY!
This lasagna skillet packs everything you love about lasagna (cheese, beef, sauce) into a more macro-friendly dish but don’t worry it still delivers the flavors you know and love. Our family loves to enjoy this saucy skillet with some crusty bread or serve with a simple green salad to keep things lighter.
Ingredients and Substitutions
- Onion: Fresh or frozen both work great!
- Butternut squash: Butternut squash is always one I will buy pre-cut to save time! You can buy fresh butternut squash or frozen, or chop your own if you are feeling strong!
- Dried rosemary: You can use dried or fresh rosemary or substitute for your favorite herb.
- Balsamic vinegar: Regular balsamic works here!
- Lean ground beef: I find my 96% lean ground beef at Trader Joe’s. It has just 4 fat per 4 oz portion.
- Garlic: Fresh garlic or garlic cubes (my preference) both work great.
- Basil paste: This can normally be found in the produce section near all the herbs and pre-chopped veggies. You can also use basil cubes if you have those on hand.
- Tomatoes: I used a can of 28oz peeled whole tomatoes and tomato sauce to really elevate the tomato flavor
- Kale: Make sure to trim any hard stems out of the kale and chop it up real fine. You can also sub for spinach if you prefer.
- Cottage cheese: Any low fat cottage cheese works! If your cottage cheese is liquidy, I recommend giving it a good stir or draining some of the excess liquid.
- Nonfat milk: I used fat-free Fairlife milk but any milk or non-dairy milk works.
- Cheese: Freshly grated parmesan and mozzarella cheese!
Dietary Adaptations
Gluten-free: This is naturally gluten free.
Dairy-free: To keep it dairy-free, you’ll want to swap in dairy-free ricotta for the cottage cheese, dairy-free milk, dairy-free parmesan (Follow Your Heart makes one we like) and skip the mozzarella or use your favorite DF.
How To Make
- Heat a large, heavy-bottomed skillet or dutch oven over high heat with a spritz of oil. Add onion, squash, half the salt, and the rosemary. Saute on high for about 5 minutes, stirring often. Turn the heat to medium, cover with a lid and cook for 10-15 minutes, stirring a few times. When the squash is starting to get fork-tender, add the vinegar and tomato paste and cook for another minute. Scoot the mixture to one side to make room for the beef. If your skillet isn’t large enough, you can remove the veggies for now.
- Spray the open side of the pan with a little oil, and add the beef, the remaining salt, and the garlic. Using a meat masher, or wooden spoon, break apart the meat and cook for a few minutes until it’s browned and cooked thru.
- Add the basil paste, canned tomatoes, and chopped kale to the pan and get everything combined. (If you had removed the squash, add that back in as well.) Cover and let that simmer/cook until the squash is as tender as you like, or about 5-10 minutes.
- Blend together cottage cheese, milk, and parmesan. Pour the creamy mixture into the skillet and stir well. Top with mozzarella and cover to melt the cheese. OR, if your skillet is oven-safe, pop it in the oven to broil for a few minutes until the top is melted, bubbly, and starting to brown. Watch it closely!
- Enjoy this in a bowl all by itself like a saucy lasagna, or very hearty soup. My family loves some crusty bread on the side of course! A simple green salad would be lovely if you want more going on!
Serving Suggestions
This Tomato Butternut Skillet Lasagna is great on its own or serve with one of my favorite sides to make it a more heartier meal:
- Side salad: Try my Simple Arugula Salad, Super Green Salad, or Winter Citrus Salad.
- Veggies: A simple vegetable side dish can also go great with this meal! Simple Air Fryer Snap Peas or 10-Minute Air Fryer Asparagus
- Bread: As mentioned, I can never make something saucy without serving it with some crusty bread for my boys! Grab an Italian loaf from the grocery store or toast up some of my Honey Whole Wheat Bread if you happen to have some extra on hand!
- Spaghetti squash: If you’re looking for more volume, you can always toss this butternut lasagna on top of some spaghetti squash, cauliflower rice or zucchini noodles
For More Delicious Skillet Recipes
- Macro-friendly Ground Beef Philly Skillet
- BBQ Chicken and Butternut Macro-Friendly Skillet
- Skillet Zucchini Lasagna
- Macro-friendly Fajita Ground Turkey Skillet
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Creamy Tomato Butternut Skillet Lasagna
This Creamy Tomato Butternut Skillet Lasagna is perfect for when you’re craving a rich, comforting dish that’s still macro-friendly. This easy weeknight skillet is made with bold flavors, delivers a satisfying portion size, and is a perfect balance of protein, fiber, and low-calorie goodness.
Ingredients
- 1 cup onion diced (fresh or frozen; 210g)
- 5 cups butternut squash cubed (725g)
- 2 ½ tsp kosher salt divided
- 2 tsp dried rosemary
- 2 Tbsp. balsamic vinegar 30g
- 2 Tbsp tomato paste 30g
- 1 lb 96% lean ground beef 448g
- 2 frozen garlic cubes or minced cloves
- 2 Tbsp. basil paste 30g
- 28 oz can peeled whole tomatoes
- 3 cups kale finely chopped (90g)
- 1 cup low fat cottage cheese 220g
- ½ cup nonfat milk I used fairlife; 120g
- ¼ cup grated parmesan 20g
- 1 cup grated mozzarella cheese 112g
Instructions
- Heat a large, heavy-bottomed skillet or dutch oven over high heat with a spritz of oil. Add onion, squash, half the salt, and the rosemary. Saute on high for about 5 minutes, stirring often. Turn the heat to medium, cover with a lid and cook for 10-15 minutes, stirring a few times. When the squash is starting to get fork-tender, add the vinegar and tomato paste and cook for another minute. Scoot the mixture to one side to make room for the beef. If your skillet isn’t large enough, you can remove the veggies for now.
- Spray the open side of the pan with a little oil, and add the beef, the remaining salt, and the garlic. Using a meat masher, or wooden spoon, break apart the meat and cook for a few minutes until it’s browned and cooked thru.
- Add the basil paste, canned tomatoes, and chopped kale to the pan and get everything combined. (If you had removed the squash, add that back in as well.) Cover and let that simmer/cook until the squash is as tender as you like, or about 5-10 minutes.
- Blend together cottage cheese, milk, and parmesan. Pour the creamy mixture into the skillet and stir well. Top with mozzarella and cover to melt the cheese. OR, if your skillet is oven-safe, pop it in the oven to broil for a few minutes until the top is melted, bubbly, and starting to brown. Watch it closely!
- Enjoy this in a bowl all by itself like a saucy lasagna, or very hearty soup. My family loves some crusty bread on the side of course! A simple green salad would be lovely if you want more going on!
Notes
GF/DF: This is naturally gluten free. To keep it dairy-free, you’ll want to swap in dairy-free ricotta for the cottage cheese, dairy-free milk, dairy-free parmesan (Follow Your Heart makes one we like) and skip the mozzarella or use your favorite DF.
Beef: I find my 96% lean ground beef at Trader Joe’s. It has just 4 fat per 4 oz portion.
Nutrition:
Serves 5
Serving Size: 457g
397 calories, 10 fat, 41.4 carbs, 36 protein, 9.5 fiber
Search Lillie Eats and Tells Creamy Tomato Butternut Skillet Lasagna
Nutrition
Serving: 457gCalories: 397kcalCarbohydrates: 41.4gProtein: 36gFat: 10gFiber: 9.5g
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I’d give this 10 stars if I could. It is so hearty and so full of flavor. Make extra and eat it the next day – as it sits the flavors develop more and it is somehow even better the second time around
The sweet and savory combination is so delicious. I’ll definitely be making this again. You don’t miss the pasta at all.
This was delicious!
I’ve made this half a dozen times. Great macros and even more delicious!!