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Skillet Zoodle Lasagna
A complete hit with the kids!
Years ago when my kids were just tiny, I would make these “hamburger helper” lasagna skillets.
They were so fast, and easy…ugh
I was still learning (always will be).
I’m so much more confident these days knowing that I can take 10 minutes extra, and make something a lot more nutritious.
Tonight, grass-fed hamburger “helper” skillet lasagna with garden fresh zucchini noodles.
Enjoy and Share with a Friend!
- 1 Tbsp extra virgin olive oil
- 1 lb lean ground beef (grass fed, if possible)
- 3/4 cup yellow onion, diced
- 3 cloves garlic, minced
- 2 (14.5 oz) cans organic diced tomatoes, or 3 cups fresh diced tomatoes
- 1 (15 oz) can organic tomato sauce
- 2 Tbsp fresh parsley
- 2 tsp dried basil
- 1/2 tsp dried oregano
- Sea salt and freshly ground black pepper, to taste
- 3-4 medium zucchini, spiralized (CleanFoodCrush.com/Spiralizer)
- Sprinkling of all-natural parmesan cheese (optional, omit for dairy-free)
- 1/2 cup ricotta, or cottage cheese
(cheese optional, omit if dairy free. Please check the ingredients on the labels, sometimes there are too many additives.)
Spiralize/cut zucchini into thick noodles, set aside.
Heat large skillet over medium-high heat. Once hot, crumble in beef and cook until browned, stirring occasionally. Drain fat, set beef aside.
Heat olive oil in skillet, once hot and add onion and saute until tender, about 3 minutes, adding in garlic during last 30 seconds of sautéing.
Pour in diced tomatoes, and sauce. Stir in fresh parsley, the basil, oregano, and season with salt and pepper to taste.
Bring just to a gentle boil then add zucchini noodles and cooked beef, stir and submerge noodles in liquid, then reduce heat to a simmer, cover skillet with lid and allow to cook until noodles are tender-crisp and most of the liquid has been absorbed, about 4 minutes, stirring gently.
Stir in ricotta or cottage cheese, if using(I skipped this time)
Garnish with fresh parsley and a touch of parmesan, serve warm.