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This one pot lasagna features everything you love about lasagna without the grains or dairy! It’s the perfect one pot meal for a busy weeknight that the whole family will love. It’s paleo, whole30, AIP, and keto friendly.

Growing up in an Italian family, I know how serious lasagna is. I grew up in New York, lived in Italy for a stint during college, and both my dad and my husband are serious lasagna lovers. Whenever we had any type of gathering at my house, my mom would cook massive trays of lasagna for everyone to enjoy, and my family would eat leftovers for days. Trust me… I know lasagna.

This version is inspired by lasagna but with tons of added veggies, no grains, and no dairy! It’s the perfect one skillet dish for the summer.

Why I love This One Pot Lasagna Skillet

  • No grains or dairy. Yes, it can be done!
  • It features four different kinds of veggies. Not counting those in the sauce!
  • It’s an amazing meal prep dish or easy one-pot dinner. Veggies and protein with healthy fat all in one meal that’s made in one pan? Heck yes. It’s so perfect for a quick one pot dinner when you’re looking to make something yummy without the fuss. It’s also great for storing in containers for meal prep.

The Ingredients You’ll Need

  • Ground beef. Ground beef with a higher-fat content gives this the most lasagna flavor.
  • Zucchini. You’ll slice two zucchini’s into long slices to create the feeling of lasagna noodles. You can use a mandolin slicer, or even just a good vegetable peeler!
  • Onion, mushrooms, and spinach. More veggies to up the nutrient content!
  • A marinara sauce. I use this personally, but any will work.
  • Parsley, garlic, oregano, and basil. This ups the lasagna factor even more.

How to make this lasagna skillet

  • Step one: Prep the zucchini. Chop the ends off of the zucchinis, and use a mandolin slicer or a peeler to slice the zucchinis into long, thin strips. Lightly salt them and allow them to sit for 5 minutes before patting them down with paper towels to remove excess moisture. Set aside.
  • Step two. Brown the ground beef and set aside.
  • Step three. Saute the vegetables.
  • Step four: Simmer together & serve. Add the marinara sauce, spinach and ground beef and stir to coat the vegetables. Season with the remainder of the seasonings and simmer for a few minutes to combine the flavors, and to allow the spinach to wilt.

Tips & Tricks

  • Don’t skip salting the zucchini! Zucchini can easily get mushy if you don’t add salt beforehand.
  • Switch up the protein. Italian sausage or even turkey would both be good choices.
  • Add cheese if desired. Kite hill ricotta, or a dairy free mozzarella would be great additions.

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Paleo One Pot Lasagna Skillet (AIP, Whole30, Keto)

★★★★★

5 from 15 reviews
  • Author: Michelle
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
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Description

This one pot lasagna features everything you love about lasagna without the grains or dairy! It’s the perfect one pot meal for a busy weeknight that the whole family will love.

Ingredients

Units Scale
  • 2 large zucchinis
  • 1 lb ground beef
  • 1 tsp salt, divided
  • 2 tbsp avocado oil
  • 1/2 white onion, diced
  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1/2 tsp black pepper (omit for AIP)
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh parsley, chopped (plus extra for garnish if desired)
  • 2 tsp dried oregano
  • 1 1/2 cup marinara sauce (use this for AIP)
  • 1/2 cup spinach, chopped
  • Optional- 10-15 sliced grape tomatoes (omit for AIP)

Instructions

  1. Chop the ends off of the zucchinis, and use a mandolin slicer or a peeler to slice the zucchinis into long, thin strips. Lightly salt them and allow them to sit for 5 minutes before patting them down with paper towels to remove excess moisture. Set aside.
  2. Brown the ground beef in a large, deep skillet. Season with 1/2 tsp sea salt, set aside, and drain excess fat when cooked.
  3. Add the oil to the pan and heat. Cook the onions and garlic in the same pan on medium heat until the onions are translucent. Add in the mushrooms and saute for 4 minutes to soften. Reduce the heat to medium-low and add the zucchini slices. Lightly sauce for another 3 minutes or so to soften.
  4. Add the marinara sauce, spinach and ground beef and stir to coat the vegetables. Season with the remainder of the seasonings and simmer for a few minutes to combine the flavors, and to allow the spinach to wilt.
  5. Top with sliced grape tomatoes (omit for AIP), extra parsley to taste, and serve!

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 5
  • Cook Time: 20
  • Category: one pan
  • Method: stove
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 281
  • Fat: 12.1g
  • Carbohydrates: 14.5g
  • Fiber: 3.9g
  • Protein: 29g