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.
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!
- 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
- 1 1/2 - 2 cups spinach chopped
- 2 medium zucchini peeled and chopped
- 1/4 cup water reserved as needed
Prepare the zucchini noodles:
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.)
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.
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).
Add the ribboned zucchini noodles and cover with lid.
After 2 minutes, remove cover, swirl the zucchini around using tongs to avoid sticking to the pan.
Continue cooking until zucchini is tender (another 2-5 minutes). If adding spinach, stir in after 3 minutes and cover.
Remove from heat and stir in mozzarella and cottage cheese. Taste and adjust seasonings as needed.
Top with dollops of ricotta cheese. Cover with pan and allow to sit for 2-3 minutes or until the cheese has melted.
Add water as needed if the sauce is evaporating.
*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.