This cheesy and saucy Zucchini Lasagna Skillet is a one-pan meal that has a delicious sauté mushroom filling, which brings this gluten-free lasagna to a new level of flavor. It’s also very simple to assemble in a skillet.
Here at my home, we love zucchini lasagnas. We love lasagna and we can’t live without eating it. Also, this time of the year we crave more comfort foods, right? And who said comfort foods can’t be good for you?! This lasagna recipe proves that they can be. This recipe is lighter than the traditional lasagna recipe because it’s made with zucchini instead of noodles, part-skim ricotta, mozzarella cheese, one egg, and tomato sauce.
Now since this zucchini lasagna skillet recipe calls for only a few ingredients, you have probably noticed that the tomato sauce must be a very good quality one because this is what will bring flavor to this recipe. So, you can make your homemade tomato sauce (click here for a delicious tomato sauce recipe) or you can buy one you like with excellent ingredients.
The last note I would like to leave here to make sure your lasagna will be delicious is to use kosher salt to pull moisture out of the zucchini slices then rinse and pat dry before you assemble your lasagna. I know this is extra work, but it’s so worth it because you will prevent your lasagna from becoming too soggy with all the extra liquid that comes out of the zucchini. If you want after this step, you can even grill or broil the slices of the zucchini before assembling it, but I found it wasn’t necessary for me since I don’t mind a little liquid in it.
If you have extra zucchinis, I have so many recipes you must try with them! Try making this Slow Cooker Zucchini Lasagna, Zucchini Lasagna Roll Recipe. Eggplant Lasagna, Zucchini Lasagna Recipe, Vegetable Lasagna Roll-ups, or Skinny Lasagna Rolls. They’re so easy and packed with wholesome goodness!
Zucchini Lasagna Skillet
Ingredients
- 3 medium zucchini sliced
- 16 oz mushroom sliced
- 1 tbsp extra-virgin olive oil
- 15 oz part-skim ricotta
- 2 tbsp parsley chopped
- 1 large egg
- ½ cup freshly grated Parmesan cheese
- 16 ounces part-skim mozzarella cheese shredded
- 4 cups homemade tomato sauce or sugar-free tomato sauce.
Instructions
- Using a mandolin or sharp knife, slice the zucchini length-wise into long and thin slices (about 1/4-inch thick).
- Then layer paper towels on your countertop. Spread the zucchini slices and sprinkle them with kosher salt.
- Wait for 10-15 minutes to allow the excess liquid to be absorbed. Pat dry. (This step is very important to make before assembling your lasagna because it will help to draw out the moisture!)
- Preheat oven to 375°.
- In a skillet, heat olive oil over medium heat.
- Add mushrooms and cook 5-7 minutes until they are soft and golden.
- Add garlic and sauté for 30 seconds, being careful not to burn.
- Remove from the heat and set aside.
- In a medium bowl, mix ricotta cheese, parmesan cheese, and an egg. Stir well.
- Using the same skillet you sautéed the mushrooms, spread some tomato sauce on the bottom.
- Layer 6 or 7 zucchini slices to cover.
- Place some of the ricotta cheese mixture and top with the mozzarella cheese.
- Add again another layer of tomato sauce and then add the mushrooms.
- Repeat the layers until all your ingredients are all used up.
- Top with sauce and mozzarella.
- Bake 40 minutes covered and 10 minutes uncovered.
- Let stand about 15 minutes before serving.
- Garnish with parsley.
Notes
- Try using a different cheese to change the flavour! Try Monterey Jack cheese or sharp cheddar cheese instead of mozzarella.
- Shred your own cheese! Store-bought shredded cheese comes coated with a powder to prevent them from clumping, this can make the cheese grainy when melted.
- Avoid getting super large zucchinis as they tend to be watery.
- To store: Keep in mind that zucchini is a watery vegetable so the longer you store it, the more the texture changes (this is why I don’t recommend freezing this). So, try eating this zucchini lasagna immediately or only keeping it for 2-3 days in the fridge in an airtight container.
- To reheat: Reheat the lasagna in the microwave until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Zucchini lasagna is SO good and I absolutely love that this one is made in a skillet. It’s such a pretty dish, too 🙂
Even better the next day
Totally agree with you 😉
So you just leave it in the skillet cooking for 40 minutes?
Yes, exactly!
What size skillet do you use? 10″ or 12″?
It’s 10″.
Made this recipe today, and added ground turkey to it, and topped it off with mild cheddar cheese because I ran out of mozzerella. However, it was so good and to think that it is a healthy lasagna. Your guest wouldn’t believe you if you told them, it it that good. Thank you Olivia, please keep sharing your wonderful recipes.
Janice
SO happy to know you made this recipe and enjoyed it 😉 That’s awesome! Thanks for your feedback and for stopping by.
This is a great way to use zucchini. I used it, subbing silken tofu and two tablespoons of basil pesto sauce for the ricotta. It !was a hit
Awesome!
I shred the zucchini with my food processor and let it sit with salt… then squeeze as much liquid out as I can.
The recipe that I use has about the same ingredients and is baked in the oven but I will try the skillet next time.
Great. Try in the skillet next time. I think you’ll like it!
This looks good, and easy, too! How much garlic do you use? Is it fresh or garlic powder? If fresh, do you chop fine?
It’s fresh garlic and I chop it very finely.
Excellent Low Carb Comfort food. My family enjoyed so much I had to make it again in the same week! That’s a first :). So happy I landed here at primaverakitchen and thank you for sharing. 🙂
Happy you liked it!
Could you freeze the leftovers?
Yes you can!