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
- 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
- black pepper
- garlic powder
- italian seasoning
- 1/2 cup shredded mozzarella cheese
Preheat the oven to 350°F.
Line two large baking sheets with parchment paper. Set aside.
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.
Sprinkle the zucchini ribbons liberally with salt, and allow to sit for 10-15 minutes for the salt to draw out excess moisture.
Pat the zucchini with paper towels until it is very dry.
Bake the zucchini ribbons on middle rack of oven until they look dry and slightly golden at the edges, 25-30 minutes.
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.
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.
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.
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.
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.
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.
Check to see that the skillet lasagna is done. Remove from oven or add time as needed.
Allow the lasagna to rest for at least 20 minutes before serving.