Save The first time I made this skillet lasagna, I stood in my kitchen at 7pm on a Tuesday, absolutely starving but refusing to order takeout yet again. I had three zucchinis sitting on my counter from that weekend's farmers market impulse buy, and half a jar of tomato sauce in the fridge. What happened next changed how I think about weeknight cooking forever.
My husband walked in midway through layering and literally said wait, you made lasagna on a Tuesday? We ate it straight from the skillet, leaning against the kitchen counter, cheese still bubbling. Now it's our go-to when we want something that feels like a hug but don't want to spend three hours in the kitchen.
Ingredients
- 2 medium zucchinis: Slice these lengthwise into thin ribbons, about 1/8 inch thick, using a sharp knife or mandoline slicer. Thinner ribbons mimic pasta texture best.
- 1 small onion: Finely chopped. This builds the savory foundation of the meat sauce.
- 2 cloves garlic: Minced fresh. Don't use jarred garlic here; the fresh stuff really shines through the simple sauce.
- 450 g (1 lb) lean ground beef: I like 93% lean because you skip the draining step, but 85% works if you don't mind blotting some oil.
- 250 g (1 cup) ricotta cheese: Whole milk ricotta creates the creamiest layer. If it's watery, drain it in a sieve for 10 minutes first.
- 100 g (1 cup) shredded mozzarella cheese: Low moisture mozzarella melts beautifully without making the dish too soupy.
- 30 g (1/4 cup) grated Parmesan cheese: Freshly grated packs way more flavor than the pre-shredded stuff in the tub.
- 400 g (14 oz) crushed tomatoes: San Marzano tomatoes taste sweeter and less acidic. Trust me on this one.
- 2 tbsp tomato paste: This concentrates the tomato flavor and gives the sauce body without long simmering.
- 1 tsp dried oregano: Dried works perfectly here, but double the amount if using fresh herbs instead.
- 1 tsp dried basil: Rub the dried herbs between your fingers before adding to wake up their oils.
- 1/4 tsp red pepper flakes: Optional, but I love the subtle warmth that cuts through the rich cheese.
- Salt and black pepper: Season generously at each stage, tasting as you go.
- 2 tbsp olive oil: Extra virgin adds a fruity base for sautéing the aromatics.
Instructions
- Build the flavor base:
- Heat olive oil in a large, oven-safe skillet over medium heat. Add onion and cook until softened and translucent, about 3 minutes. Stir in garlic and cook for just 1 minute until fragrant, careful not to burn it.
- Brown the beef:
- Add ground beef to the skillet, breaking it up with a spatula as it cooks. Continue cooking until browned and cooked through, about 5 to 7 minutes. Drain excess fat if needed, but with lean beef you probably won't need to.
- Create the sauce:
- Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Let the mixture simmer for 5 minutes, stirring occasionally, to meld the flavors together. Taste and adjust seasoning if needed.
- First layer:
- Arrange half the zucchini ribbons over the beef mixture, overlapping slightly to cover the surface. Drop dollops of half the ricotta cheese over the zucchini, then sprinkle with one third of the mozzarella and some Parmesan.
- Second layer:
- Repeat with the remaining zucchini ribbons, spreading them in another layer. Top with the remaining ricotta, dolloped evenly, then another third of the mozzarella and more Parmesan.
- Finish and cook:
- Scatter the remaining mozzarella and Parmesan over the top. Cover the skillet with a lid or foil and cook over low heat for 10 minutes, until the zucchini is tender when pierced with a fork.
- Optional broil:
- If you want that gorgeous golden cheese crust, slip the skillet under the broiler for 2 to 3 minutes. Watch closely so it doesn't burn. Serve hot, right from the skillet.
Save Last summer, my sister came over and announced she was cutting carbs. I made this skillet, expecting her to pick at it politely. Instead she went back for thirds and texted me the next day for the recipe. Now she makes it every Sunday for lunch prep.
Make It Your Own
Ground turkey or chicken work beautifully if you prefer poultry over beef. Sometimes I use Italian sausage for extra punch, removing the casings and browning it the same way. Vegetarian? Just skip the meat entirely and add diced bell peppers or mushrooms when you cook the onions.
Tool Tips
A mandoline slicer creates perfectly even zucchini ribbons, but a sharp knife and steady hand work just fine. The key is consistency; thick slices won't cook through before the cheese burns. If you only have thick-skinned zucchini, peel strips off like stripes before slicing.
Perfect Pairings
A crisp green salad with vinaigrette cuts through the richness. I also love roasted broccoli or garlic green beans on the side. For a heartier meal, serve with cauli-rice or crusty bread for non-low-carb eaters.
- Let the skillet rest for 5 minutes before serving so the cheese sets slightly
- Leftovers reheat beautifully in the microwave or covered in a 350°F oven
- Freeze portions in airtight containers for up to 3 months
Save This recipe proves that comfort food doesn't have to be complicated or heavy. Enjoy every bubbling, cheesy bite.
Recipe Guide
- → Can I substitute beef with other proteins?
Yes, lean ground turkey or chicken work well as alternatives, offering a lighter flavor while maintaining the dish's texture.
- → How thin should zucchini ribbons be sliced?
For best results, slice zucchini lengthwise into thin ribbons about 1/8 inch thick, preferably using a mandoline for uniformity.
- → Is it necessary to broil the dish at the end?
Broiling is optional but adds a caramelized, golden crust to the cheese layer, enhancing texture and flavor.
- → Can I prepare this dish ahead of time?
You can assemble it in advance and refrigerate. Cook just before serving to preserve zucchini texture and cheese freshness.
- → What sides pair well with this skillet?
A crisp green salad or steamed vegetables complement the rich layers and keep the meal balanced.