Description
This Zucchini Lasagna Skillet is a delicious and lighter twist on traditional lasagna, using thinly sliced zucchini ribbons instead of pasta. Ground beef is cooked with aromatic onions and garlic, then simmered in a rich tomato sauce seasoned with Italian herbs. Layers of ricotta, mozzarella, and Parmesan cheese create a creamy, cheesy texture, all prepared in one skillet for an easy and comforting meal perfect for busy weeknights.
Ingredients
Scale
Vegetables and Aromatics
- 2 medium zucchinis, sliced lengthwise into thin ribbons
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Meat
- 1 lb lean ground beef
Cheese
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Tomato Sauce
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
Seasonings and Oils
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tbsp olive oil
Instructions
- Sauté Aromatics: Heat olive oil in a large oven-safe skillet over medium heat. Add the finely chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and continue cooking for another minute until fragrant.
- Cook Ground Beef: Add the lean ground beef to the skillet. Use a spatula to break it apart and cook thoroughly until browned and no longer pink. Drain excess fat if needed to avoid greasiness.
- Simmer Sauce: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), and season with salt and black pepper to taste. Let the sauce simmer gently for 5 minutes to meld the flavors.
- Assemble First Layer: Evenly layer half of the zucchini ribbons over the beef and sauce mixture in the skillet. Spread half of the ricotta cheese on top, then sprinkle with one-third of the shredded mozzarella and some grated Parmesan cheese.
- Assemble Second Layer: Repeat by layering the remaining zucchini ribbons and ricotta cheese. Sprinkle another third of the mozzarella and Parmesan cheeses on top. Finish by topping with the remaining mozzarella and Parmesan cheeses.
- Cook and Melt Cheese: Cover the skillet with a lid and cook over low heat for 10 minutes until the zucchini is tender and the cheeses begin to melt. Optionally, place the skillet under a broiler for 2 to 3 minutes to achieve a golden, bubbling cheese crust.
- Serve: Remove the skillet from heat and serve immediately while hot for the best texture and flavor.
Notes
- Using an oven-safe skillet allows you to finish the dish under the broiler if desired for browning the cheese.
- Thinly slicing the zucchini lengthwise creates noodle-like ribbons that mimic traditional lasagna noodles without the carbs.
- If you prefer a vegetarian version, substitute the ground beef with sautéed mushrooms or a plant-based meat alternative.
- Adjust the red pepper flakes based on your preferred spice level or omit if you want a milder sauce.
- Draining excess fat from the cooked beef helps keep the dish from becoming oily.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Zucchini lasagna, low carb lasagna, one skillet dinner, Italian skillet recipe, healthy lasagna
