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5 from 1 vote

Skinny Mexican Skillet Lasagna

A super delicious Mexican skillet lasagna with only 250 calories per servings. It's easy, healthy and sure to become a family favorite!
Course Main Course
Cuisine American
Keyword Low Calorie Lasagna, Mexican Lasagna, Skillet Lasagna
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 servings
Calories 250kcal
Author The Seasoned Mom


  • ½ lb. extra-lean ground beef
  • 2 garlic cloves minced
  • 1 can diced tomatoes drained
  • 24 ounces 1 ½ jars taco sauce
  • cup Healthy Request Cream of Chicken Soup or other similar product, undiluted
  • 2 eggs lightly beaten
  • 1 ¼ cups 1% cottage cheese
  • 2 teaspoons taco seasoning
  • 8 no-boil lasagna noodles
  • ¾ cup shredded reduced fat cheddar or Mexican blend cheese


  • In a large skillet, brown beef and garlic over medium heat until no longer pink. Drain.
  • Stir in tomatoes and taco sauce. Transfer beef mixture to a large bowl.
  • In a separate small bowl, combine soup, eggs, cottage cheese, and taco seasoning.
  • Return about 1 cup of meat sauce to the skillet and spread into an even layer. Add a layer of cottage cheese mixture on top, another 1 cup of meat sauce, and half of the noodles (you will need to break the noodles to fit in your skillet). Repeat layers of cottage cheese mixture, meat sauce, and noodles. Top with any remaining meat sauce.
  • Bring to a boil. Reduce heat, cover, and simmer for 15-17 minutes or until noodles are tender.
  • Remove from heat. Sprinkle with shredded cheese, cover, and allow to sit for about 2 minutes (or until cheese is melted). If you want to get a crusty browned cheese on top, you can place the entire skillet under the broiler for a few minutes – just make sure that you are using an oven-proof skillet!


Leftovers will be delicious eaten hot or cold. If re-heating make sure to heat it until piping hot all the way through. I'd recommend either putting the skillet in the oven at 350F or transferring it to a baking dish.
If serving cold try serving it with a side salad for lunch.
Leftovers will keep in the fridge for 2-3 days or can be frozen in suitable containers for around 2-3 months. 


Calories: 250kcal | Carbohydrates: 42g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 1318mg | Potassium: 905mg | Fiber: 4g | Sugar: 10g | Vitamin A: 865IU | Vitamin C: 8.8mg | Calcium: 164mg | Iron: 2.9mg