One Pot Lasagna Skillet
One pot lasagna skillet has all the things you love about lasagna without the pasta. Great for a busy night and your family will love it. The calories are so low, but the flavor is so good that you don’t realize it’s healthy.
In my garden I sometimes have an abundance of zucchini. Zucchini is so versatile and one great way to use it is for a lasagna noodle swap. It’s perfect for me because I can eat healthy but still have a comfort meal.
There are so many ways to use zucchini and you can find some on this blog. Some of my favorite’s using zucchini are chocolate cake, zoodles (pasta replacement), salsa and just seasoned as a vegetable side.
Zucchini can have excess water so a tip to help is salting it and letting it sit then blotting it with paper towels.
One Pot Lasagna Skillet
Ingredients
- 2 Large Zucchini
- 1 Lb Ground beef or turkey
- 1 Tsp Salt-divided
- 2 Tbsp Olive or avocado oil
- 1 Onion-diced
- 3 Cloves Garlic-minced
- 1 Cup Mushrooms-chopped
- 1/2 Tsp Black pepper
- 1 Tbsp Fresh basil-chopped plus more for garnish
- 1 Tbsp Fresh parsley-chopped plus more for garnish
- 2 Tsp Oregano
- 1 Cup Marinara sauce
- 1 Cup Swiss chard or spinach
- 1 Cup Grape tomatoes-halved
- Ricotta cheese
- Parmesan cheese
Instructions
- Wash zucchini, cut ends off and slice into long straps using a mandolin or vegetable peeler. Set aside and before adding to skillet pat dry with paper towels.
- Using a large skillet brown the ground beef/turkey. Season with 1/2 tsp of salt. Drain and remove from skillet. Set aside.
- Add the oil to the wiped out skillet and cook the onions to translucent. Saute the mushrooms and zucchinifor 4-5 minutes until soft. Add garlic and cook for 1 minute.
- Add the marinara sauce, ground beef and seasonings. Cook for a few minutes to let the flavor combine. Add the Swiss chard at the end to wilt.
- Top with tomatoes and set out the garnishes to let everyone add what and how much they like. Serve.