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.

Course One Pan

Cuisine Italian

Prep Time 5

Cook Time 20

Servings servings

Calories 281

Author Michelle

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.

Nutrition