One Pan Lasagna Zucchin Noodles (Zoodles) – the perfect easy low carb and keto-friendly weeknight dish! Best of all, only 30 minutes to make & perfect for busy weeknights!
Lasagna is one of our favorite comfort dishes. With all the garden zucchini we had, I decided to swap out the pasta for ribboned zucchini noodles (zoodles) instead.
We are obsessed with making veggie noodles for a lower carb option and you can use either a spiralizer or a vegetable peeler to get them into the wider ribbons which resembles the lasagna pasta more.
Tips for this Skillet Lasagna Zoodles
- You can prep the zucchini noodles up to 3-4 days in advance by storing them in an air-tight sealed container in the fridge. Spaghetti squash will also work well in here.
- To avoid a runny and soggy sauce, it helps to pat them down with a paper towel after you’ve spiralized them to remove some of that extra moisture that zucchini tend to have.
- You can even keep this entirely meatless and add sliced mushrooms instead.
- I made two batches, one with ground turkey and one with sauteed mushrooms and they both worked really well.
If you’re looking for a comforting dish that’s low on carbs and still full of flavor, give this one a try next!
Lasagna Zucchini Noodles
One Pan Lasagna Zoodles - the perfect easy low carb and keto-friendly weeknight dish! Best of all, only 30 minutes to make & perfect for busy weeknights!
Ingredients
- 1/2 - 1 lb extra-lean ground turkey omit if you want to keep this a meatless dish
- 1/2 cup mushrooms sliced
- 2-3 cloves of garlic minced
- 1/2 tablespoon olive oil
- 5-6 Medium Zucchini peeled
- 1 14.5-ounce can diced tomatoes (I recommend San Marzano or fire-roasted tomatoes)
- 1 8-ounce can tomato sauce
- 3 tablespoons tomato paste
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes optional
- Salt and ground black pepper to taste
- 2 1/2 tablespoons of fresh chopped basil divided
- 2 tablespoons chopped fresh parsley leaves
- 1 cup part-skim mozzarella cheese shredded
- 2/3 cup fat-free cottage cheese
- 1/3 cup low-fat ricotta cheese for garnish optional
- sprinkle of parmesan cheese for garnish optional
Optional add-ins
- 1 1/2 - 2 cups spinach chopped
- 2 medium zucchini peeled and chopped
- 1/4 cup water reserved as needed
Instructions
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Prepare the zucchini noodles:
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Spiralize zucchini using the ribbon blade or a vegetable peeler; set aside. Pat dry with a paper towel. (This step can be done up to 3 days in advance. Simply store zoodles in an airtight container with a paper towel to help absorb excess moisture.)
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Heat the olive oil in a large skillet over medium-high heat, add in the ground meat and cook until browned, about 3-4 minutes, making sure to crumble and break down into small pieces as it cooks; drain excess fat.
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Add the garlic and saute for 30 seconds to a minute or until fragrant. Add mushrooms and optional chopped zucchini, if using and saute for 4 minutes. Season with salt and pepper to taste. Add tomato paste, diced tomatoes, tomato sauce, oregano, red pepper flakes and 1 tablespoon of basil. Bring to a boil and reduce heat allowing to simmer. Stir constantly until sauce begins to thicken (about 5 minutes).
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Add the ribboned zucchini noodles and cover with lid.
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After 2 minutes, remove cover, swirl the zucchini around using tongs to avoid sticking to the pan.
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Continue cooking until zucchini is tender (another 2-5 minutes). If adding spinach, stir in after 3 minutes and cover.
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Remove from heat and stir in mozzarella and cottage cheese. Taste and adjust seasonings as needed.
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Top with dollops of ricotta cheese. Cover with pan and allow to sit for 2-3 minutes or until the cheese has melted.
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Add water as needed if the sauce is evaporating.
Recipe Notes
*If zucchini is letting out too much water, mix 2 teaspoons cornstarch with 2 teaspoon of cold water in a small cup. Add to the pan before adding the cottage cheese. Bring to a boil to allow sauce to thicken up. Add cottage cheese as directed above.
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