Paleo One Pot Lasagna Skillet
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)
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.
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Ingredients
- 2 large zucchinis
- 1 lb ground beef
- 1 tsp salt, divided
- 2 tbsp avocado oil
- ½ white onion, diced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- ½ 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 ½ cup marinara sauce, use this for AIP
- ½ cup spinach, chopped
- Optional- 10-15 sliced grape tomatoes, omit for AIP
Instructions
- 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.
- Brown the ground beef in a large, deep skillet. Season with 1/2 tsp sea salt, set aside, and drain excess fat when cooked.
- 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.
- 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.
- 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.
Serving: 1serving, Calories: 281kcal, Carbohydrates: 14.5g, Protein: 29g, Fat: 12.1g, Fiber: 3.9g
All nutrition facts are estimated and will vary.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!
Hi Michelle! I am very new to AIP. Separating myself from my normal way of eating has been extremely difficult. Finding your site and looking through your recipes has given me hope! Have you tried this recipe with your version of Nomato sauce?
Thank you so much Alyson! This recipe works with my version of nomato sauce as well 🙂
Just made this and omg the flavors are incredible! Even my lasagna hating boyfriend loved it. Thanks, Michelle!
Yay!! Thank you so much Kelsi!!
This recipe is so yummy and has so much flavor. I did have to drain out liquid after sauteing the zucchini and mushrooms otherwise it would have been super watery.
I think I’d like this better than with cabbage
What a great, quick meal! Always looking for new “one skillet dinners” and this was a hit! I substitued half of the beef for spicy italian pork sausage since that’s how I make my lasagna and it added a nice heat element. Also needed to use up some cabbage in my fridge so I chopped some up and added it at the end with the spinach and it added a nice crunch to the dish. Didn’t have any leftovers since it was so delish, but it would make a great second day lunch! Thank you for introducing me to a new paleo/keto recipe 🙂
Made this tonight for my food prep and I snuck a little taste. It is delicious. I did use double the marinara because my husband likes a lot of sauce. Thank you for sharing.
Thank you so much Monique! I’m so happy that you liked it!!
I made this skillet (dish), and it was delish! It was a great and easy meal to make, especially after coming home from a long day’s work.
I cannot wait to try this! How many servings does it allow?
Do you have the calorie intake? My husband is interested, but needed to know the number.
I loved this recipe. Great taste. Definitely would make it again
Thank you so much, Darlene! So happy you liked it!
Do you have the serving size and nutrition information?
I don’t share nutrition info for my recipes, but there are online calculators that you can use.
Michelle where can I find a calculator to estimate portion size and calories?
Wow!! This was AMAZING!! I’m a huge fan of traditional lasagna, so I admit I was a bit skeptical when making this, but holy moly!! I didn’t miss the pasta or cheese at all! Next time I will triple the recipe because everyone wanted seconds!
Thanks for such a great recipe! This will be made weekly in our house!!
Thank you SO MUCH Libby! I am so happy you liked it!!!
So good!!! Thank you! I’m an AIP’er and thisvtevipe brings me back to the old times—without the inflammation and pain. So yummy!
SO happy you liked it Jen! Thank you so much!
I cut my zucchini into zoodles and made it more like spaghetti. So delicious. I also added a little ghee to the pan before I sautéed the veggies because my meat was a little leaner.
Love that idea! Thank you for sharing Dana!
The hyper links for the AIP marinara sauce are broken. I really want to try this recipe ????
Hi Jillian! That’s odd… they seem to work for me.. not sure what’s different about my computer! Here are the links for the AIP nomato sauce recipe and the premade sauce you can buy.