Skillet Zucchini Lasagna – A Lighter Take on a Comfort Classic
Lasagna is the ultimate comfort food, but let’s be honest—sometimes, all those layers of pasta, cheese, and sauce can feel a bit too heavy. Enter Skillet Zucchini Lasagna, a lighter, veggie-packed twist on the classic that delivers all the rich, cheesy goodness without weighing you down.
Why You’ll Love This Recipe
- No noodle fuss – Thinly sliced zucchini replaces traditional pasta, making this a lower-carb, gluten-free option.
- One-pan magic – Everything cooks in a single skillet, which means minimal cleanup.
- High in protein – Ground beef and cottage cheese pack in plenty of protein, keeping you full and satisfied.
- Customizable – Add extra veggies, swap proteins, or adjust the cheese to your preference.
Ingredients
- 1 tsp olive oil
- ½ diced sweet onion
- 1 eggplant, chopped
- 2 tsp Redmon's salt
- 1 lb ground beef (or lean ground turkey or chicken)
- 1 1/2 tsp dried oregano
- 1 tsp Italian seasoning
- pinch red pepper flakes (optional)
- 5-6 cloves garlic, minced
- 1/4 c tomato paste
- 2 T balsamic vinegar
- 28 oz San Marzano tomatoes (blend until smooth)
- 1 cup cottage cheese
- 1/4 c grated Parmesan cheese (plus more for serving)
- 1-2T milk
- 3 medium zucchini, sliced into thin rounds
- 1 cup shredded mozzarella, plus more for serving
- Fresh basil, for garnish
How to Make It
Step 1: Cook the Meat & Aromatics
Heat olive oil in a large, oven-safe skillet (I use cast iron) over medium heat. Add diced onion, cooking until softened (about 3 minutes). Add eggplant and salt. Cover and let cook 5-7 minutes, stirring occasionally. Push veggies to side and add ground beef, sprinkling it with oregano, Italian seasoning, and red pepper flakes. Break up the meat, stirring occasionally until cooked through.
Step 2: Simmer the Sauce
Add garlic and tomato paste, cooking for 1 minute. Add balsamic vinegar and allow to sizzle, then stir in blended tomatoes. Turn heat to low and allow to simmer. If your kids don't mind the texture of cottage cheese, add that and the parmesan now. For a smoother, creamy texture, blend the cottage cheese, parmesan, and 1-2T milk together, then add to the sauce mixture.
Step 3: Layer in the Zucchini
Add sliced zucchini to skillet, tossing to cover with sauce. Allow to simmer for a few minutes while you preheat the oven to 350 degrees.
Step 4: Add Cheese & Melt
Sprinkle with shredded mozzarella, put whole skillet in oven and allow to bake for about 20 minutes.
Step 5: Serve & Enjoy
Top with fresh basil and additional cheese (if desired) and serve warm. Enjoy as is or pair with a side of crusty bread or a fresh salad.
Tips & Substitutions
- Want extra protein? Stir in some cooked lentils or use a high-protein cheese option.
- Don't like eggplant? Need more veggies? You can skip the eggplant, although it cooks down and definitely helps make a hearty sauce. Toss in spinach, mushrooms, or bell peppers for added nutrients.
Final Thoughts
This Skillet Zucchini Lasagna is proof that you don’t need pasta to enjoy all the classic flavors of lasagna. It’s quick, wholesome, and completely satisfying—perfect for those nights when you want comfort food without the carb coma. Give it a try and let me know what you think!
Have you made a skillet lasagna before? What are your favorite toppings or variations? Let’s chat in the comments!
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