Name: Skillet Zucchini Lasagna
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 2 lbs zucchini, sliced thinly lengthwise (about ¼ inch); 1 lb ground beef, turkey, or chicken; 2 cloves garlic, minced; 1 onion, diced small; 1 large egg; 2-3 cups spinach, fresh or defrosted from frozen; 16 oz mozzarella cheese, grated; 1 cup parmesan cheese, grated; 2 tablespoons olive oil; 2 teaspoons dried oregano; 1 teaspoon dried basil; 1 tablespoon tomato paste; 28 oz can whole tomatoes, crushed by hand (preferably San Marzano); Olive oil; Kosher salt; ¼ cup fresh parsley, chopped

A deliciously innovative twist on traditional lasagna, this skillet version replaces pasta with thin zucchini slices for a lighter, veggie-packed meal that doesn’t compromise on flavor. The combination of savory meat sauce, melty cheese, and garden-fresh vegetables creates a comforting dish that’s both nutritious and satisfying.

Why You’ll Love This Recipe

This Skillet Zucchini Lasagna offers all the comfort of traditional lasagna with a healthier, lower-carb profile. The zucchini “noodles” provide a tender yet firm texture that holds up beautifully to the rich sauce and cheese. You’ll appreciate the convenience of making this all in one skillet, which means less cleanup afterward. The recipe is naturally gluten-free, making it perfect for those with dietary restrictions. Plus, it’s a fantastic way to incorporate more vegetables into a family favorite meal without complaints from even the pickiest eaters. The broiled cheese topping creates an irresistible golden crust that will have everyone asking for seconds.

Skillet Zucchini Lasagna

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Zucchini serves as the star of this dish, replacing traditional pasta sheets for a lighter, lower-carb alternative that still provides satisfying texture and a mild flavor that soaks up the surrounding ingredients beautifully.

Ground meat (beef, turkey, or chicken) forms the protein base of the sauce, providing rich flavor and heartiness to the dish. Choose leaner options like turkey or chicken if you’re watching fat intake.

Garlic and onion create the aromatic foundation of the sauce, adding depth and complexity that makes the dish taste like it’s been simmering all day.

Egg acts as a binding agent for the cheese mixture, helping it set properly during baking so your lasagna holds together when served.

Spinach incorporates additional vegetables and nutrients into the dish while complementing the flavor profile perfectly. Its mild taste makes it an excellent way to add more greens without overwhelming the dish.

Mozzarella cheese provides that classic stretchy, melty texture we all love in lasagna, while adding a creamy, mild flavor that lets the other ingredients shine.

Parmesan cheese brings a sharp, salty complexity that enhances all the other flavors in the dish and creates a beautiful golden crust when broiled.

Olive oil helps sauté the aromatics and adds richness to the sauce. Its subtle fruity notes complement the Mediterranean flavors in this Italian-inspired dish.

Dried oregano and basil provide the classic Italian herb flavor profile that’s essential to a good lasagna. These herbs infuse the sauce with aromatic depth.

Tomato paste adds concentrated tomato flavor and helps thicken the sauce, giving it body and richness without requiring long simmering times.

Whole tomatoes, preferably San Marzano, provide the base for the sauce with their sweet, less acidic flavor and meaty texture. Crushing them by hand gives the sauce a rustic texture.

Fresh parsley brightens the finished dish with color and a fresh, herbaceous note that balances the rich, cooked flavors.

Directions

Preheat the oven to 350°F. Place racks on two baking sheets and lay zucchini slices on the racks. Sprinkle with salt and let sit for about 15 minutes to pull water out of the zucchini. Using paper towels, blot dry.
Place zucchini in the oven and cook for 15-25 minutes to dry out. Set aside.
In a small bowl, mix together ½ of the mozzarella, ½ of the parmesan, and the egg and set aside.
In a large oven-proof skillet, warm 1 Tablespoon of olive oil over medium heat.
Saute the onion and garlic for 2-3 minutes. Add tomato paste and cook for 30 seconds.
Add the ground meat and brown, cooking and breaking up, for 5 minutes. Add 1 teaspoon salt, the dried oregano and basil, then spinach, then the tomatoes and cook for 5-7 minutes.
Remove most of the sauce from the pan, setting aside, leaving a thin layer of sauce in the pan.
Starting with the zucchini, layer the zucchini, then sauce, then the cheese mixture, then extra mozzarella and parmesan. You should have three layers, ending with zucchini, then sauce, then mozzarella and parmesan.
Cook the skillet lasagna for 30 minutes until bubbling and cooked through.
Switch the oven to broiler on Hi and broil for 3-5 minutes until cheese is deeply golden.
Remove and allow to rest for 20 minutes before slicing.
Serve topped with fresh parsley if desired.

Servings and Timing

This Skillet Zucchini Lasagna serves 6-8 people, making it perfect for family dinners or small gatherings. The recipe requires about 45 minutes of preparation time, 35 minutes of cooking time, and a 20-minute rest period before serving. In total, you should allocate approximately 1 hour and 40 minutes from start to finish, although much of this is hands-off time while the dish bakes. Each serving contains approximately 600 calories.

Variations

Vegetarian Version: Skip the meat entirely and double up on vegetables. Add diced bell peppers, mushrooms, or eggplant to create a hearty vegetable-packed sauce.

Dairy-Free Option: Substitute the cheese with dairy-free alternatives like cashew-based cheese or nutritional yeast mixed with silken tofu for a similar texture and flavor profile.

Mediterranean Twist: Add olives, capers, and feta cheese to the layers for a Mediterranean-inspired flavor variation.

Spicy Kick: Incorporate red pepper flakes or diced jalapeños to the sauce for those who enjoy heat.

Seafood Variation: Replace the ground meat with cooked, flaked salmon or small shrimp for a pescatarian version.

Pesto Addition: Spread a thin layer of basil pesto between some of the layers for an herbaceous twist.

Hidden Veggie Boost: Grate carrots or add finely chopped celery to the sauce for extra vegetables without changing the texture significantly.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. If possible, keep it in the original skillet covered with foil or transfer to a shallow container to maintain the layers.

Freezing: This zucchini lasagna freezes well for up to 3 months. Consider portioning it before freezing for easier reheating. Cool completely before freezing and wrap tightly in plastic wrap followed by foil or place in freezer-safe containers.

Reheating from Refrigerated: The best way to reheat refrigerated portions is in a 350°F oven for about 15-20 minutes until heated through. Cover with foil to prevent the top from burning, removing the foil for the last few minutes to re-crisp the cheese.

Reheating from Frozen: For best results, thaw frozen lasagna in the refrigerator overnight before reheating. If reheating from frozen, bake covered at 350°F for about 45-60 minutes, then uncovered for 10-15 minutes to crisp the top.

Microwave Method: For quick individual servings, microwave for 2-3 minutes, checking and rotating halfway through. The texture won’t be as ideal as oven reheating, but it’s convenient for lunch portions.

FAQs

Why do I need to salt and pre-bake the zucchini?

Zucchini contains a lot of water that will release during cooking. Salting draws out excess moisture, while pre-baking dries the zucchini slices, preventing your lasagna from becoming watery. This crucial step ensures a firm texture rather than a soggy mess.

Can I make this recipe ahead of time?

Yes, you can assemble the entire lasagna up to 24 hours in advance and refrigerate it unbaked. Add an extra 10 minutes to the baking time if cooking directly from the refrigerator. You can also prepare components separately (pre-baked zucchini, sauce) up to 2 days ahead.

What’s the best way to slice zucchini for this recipe?

For best results, slice zucchini about ¼ inch thick lengthwise. A mandoline slicer makes this job quick and ensures uniform thickness, though a sharp knife works well too. Uniform slices ensure even cooking and better texture.

Can I use jarred pasta sauce instead of making my own?

Absolutely! For a quicker version, substitute 3-4 cups of your favorite jarred marinara sauce for the homemade sauce components. Just brown the meat separately and combine with the sauce.

Is this recipe keto-friendly?

Yes, this zucchini lasagna is naturally low in carbohydrates and suitable for most keto diets. With only 16g of carbs per serving and plenty of healthy fats, it makes an excellent keto-friendly meal option.

How can I prevent my lasagna from being watery?

Beyond salting and pre-baking the zucchini, make sure your sauce isn’t too thin. Cook it down until slightly thickened. Also, letting the lasagna rest for the full 20 minutes after baking allows it to set properly.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works perfectly in this recipe. Just be sure to thaw it completely and squeeze out excess moisture before adding it to the sauce to prevent additional water from making your lasagna soggy.

What’s the best skillet to use for this recipe?

A 12-inch cast iron skillet is ideal as it distributes heat evenly and can go directly from stovetop to oven to broiler. Any oven-safe skillet with deep sides will work, but avoid non-stick pans that aren’t rated for high broiler temperatures.

Can I add ricotta cheese like traditional lasagna?

Absolutely! Replace the egg and cheese mixture with 15 ounces of ricotta mixed with 1 egg, 1/2 cup grated parmesan, and herbs to taste for a more traditional lasagna texture and flavor.

How do I know when the lasagna is fully cooked?

The lasagna is ready when it’s bubbling around the edges, the cheese is melted throughout, and the internal temperature reaches 165°F. The final broiling step should create a golden, slightly crispy top layer of cheese.

Conclusion

This Skillet Zucchini Lasagna represents the perfect balance between comfort food indulgence and nutritious eating. By swapping traditional pasta for zucchini slices, you get all the hearty satisfaction of classic lasagna with fewer carbs and extra vegetables. The one-skillet approach makes this a practical weeknight option while still delivering Sunday dinner flavor. Whether you’re following a specific eating plan or simply looking to incorporate more vegetables into your family’s diet, this recipe offers flexibility and deliciousness in equal measure. The layers of savory meat sauce, melty cheese, and tender zucchini create a symphony of flavors and textures that will have everyone reaching for seconds. Give this modern classic a try, and it might just become your new go-to lasagna recipe for years to come.