Zucchini ribbons take the place of traditional lasagna noodles in this keto-friendly dinner. Best of all? It’s made all in one skillet!
Satisfy your sweet tooth with this easy-to-make recipe for Skillet Zucchini Noodle Lasagna.
1. Info for Skillet Zucchini Noodle Lasagna
- Cook Time: 1 hr 30 min
- Total Time: 1 hr 30 min
- Servings: 4
- Calories: 464.34 kcal
2. Ingredients for Skillet Zucchini Noodle Lasagna
- 3 large zucchini
- 2 tsp. salt (divided)
- nonstick cooking spray
- 1/2 lb. 85% lean ground beef
- salt
- 1/4 tsp. black pepper (divided)
- 3/4 tsp. garlic powder (divided)
- 1 1/4 tsp. Italian seasoning (divided)
- 1 1/2 cups marinara sauce
- 12 oz. low-moisture ricotta cheese
- 1/3 cup grated Parmesan cheese
- salt
- black pepper
- garlic powder
- italian seasoning
- 1/2 cup shredded mozzarella cheese
3. Directions:
3.1 Preheat
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Preheat the oven to 350°F.
3.2 Prep
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Line two large baking sheets with parchment paper. Set aside.
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Use a mandolin or a sharp knife to slice the zucchini lengthwise into 1/8-inch ribbons. Arrange the zucchini ribbons in a single layer on the baking sheet.
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Sprinkle the zucchini ribbons liberally with salt, and allow to sit for 10-15 minutes for the salt to draw out excess moisture.
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Pat the zucchini with paper towels until it is very dry.
3.3 Oven
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Bake the zucchini ribbons on middle rack of oven until they look dry and slightly golden at the edges, 25-30 minutes.
3.4 Prep
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Remove the baking sheets from the oven and allow to sit until the zucchini is cool enough to handle. While the zucchini bakes, prepare the meat sauce.
3.5 Stove
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Spray a 9-inch cast-iron skillet spray with nonstick cooking spray and then place over medium-high heat. Add the ground beef, salt, black pepper, garlic powder, and Italian seasoning to the skillet. Cook the beef, breaking it up with a spatula, until thoroughly browned, 5-6 minutes.
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Drain the fat from the skillet. Return the skillet to the stove and turn heat to medium-low. Pour the marinara sauce over the meat and stir to combine. Simmer for 2-3 minutes. While the sauce simmers, prepare the cheese mixture.
3.6 Prep
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Place the ricotta, Parmesan, salt, black pepper, garlic powder, and Italian seasoning in a large mixing bowl. Stir with a rubber spatula to thoroughly combine.
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Remove the skillet from the heat, and transfer most of the meat sauce to a separate bowl, leaving a scant 1/2 cup in the skillet. Place a single layer of zucchini noodles over the sauce. Drop about 1/3 of the ricotta mixture by spoonfuls over the noodles, and gently spread it into an even layer. Spoon 1/4 of the remaining meat sauce over the ricotta. Repeat the layering process two more times, ending with a final layer of zucchini ribbons, followed by the last 1/4 of the meat sauce. Sprinkle the shredded mozzarella in an even layer over the top of the lasagna.
3.7 Oven
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Bake the lasagna on middle rack of oven until cheese on top is golden brown and skillet is bubbling at the edges, 30-45 minutes.
3.8 Check
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Check to see that the skillet lasagna is done. Remove from oven or add time as needed.
3.9 Serve
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Allow the lasagna to rest for at least 20 minutes before serving.
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