Healthier 20-Minute Skillet Lasagna

A quick, lighter skillet lasagna that combines pasta, lean beef, and tomato sauce for an easy weeknight meal.

Prep Time 5

Cook Time 15

Total Time 20

Servings 6 servings

12 ounces bowtie pasta cooked according to package directions (or substitute ziti, rotini, small shells, wheels)
2 tablespoons olive oil
1 large sweet Vidalia onion diced small
1 pound extra-lean ground beef about 93% lean
4 to 6 cloves garlic finely minced or pressed
1 teaspoon dried oregano
25 ounces fat-free tomato sauce or marinara/pasta sauce
salt and pepper optional and to taste
2 to 4 tablespoons fresh basil finely chopped; optional for garnishing
1/3 cup fresh Parmesan cheese finely grated

Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente; drain and set aside.
Heat the olive oil in a large skillet over medium-high heat, add the diced Vidalia onion, and sauté for 3 to 4 minutes until the onion begins to soften.
Add the extra-lean ground beef to the skillet and cook, breaking it up with a spatula, until no longer pink and fully cooked through, stirring occasionally.
Stir in the minced garlic and dried oregano and cook for about 1 minute, stirring nearly constantly, until fragrant.
Pour in the tomato sauce, add the cooked pasta to the skillet, and stir until everything is evenly combined and heated through; season with salt and pepper to taste.
Optionally stir in or sprinkle the chopped fresh basil, evenly sprinkle the grated Parmesan over the top, and serve immediately.