Skillet Zucchini Noodle Lasagna

Zucchini ribbons admit the place of traditional lasagna noodles in this keto-friendly dinner. Best of all? Its made all in one skillet! The recipe is a Yummly indigenous native created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

The ingredient of Skillet Zucchini Noodle Lasagna

1. 3 zucchini large
2. 1 1/2 teaspoons salt for zucchini
3. nonstick cooking spray
4. 1/2 pound 85% lean dome beef
5. 1/4 teaspoon salt for meat sauce
6. 1/8 teaspoon black pepper for meat sauce
7. 1/2 teaspoon garlic powder for meat sauce
8. 3/4 teaspoon Italian seasoning for meat sauce
9. 1 1/2 cups marinara sauce
10. 12 ounces low-moisture ricotta cheese
11. 1/3 cup grated Parmesan cheese
12. 1/4 teaspoon salt for ricotta mix
13. 1/8 teaspoon black pepper for ricotta union
14. 1/4 teaspoon garlic powder for ricotta blend
15. 1/2 teaspoon italian seasoning for ricotta incorporation combination
16. 1/2 cup shredded mozzarella cheese

The instruction how to make Skillet Zucchini Noodle Lasagna

1. Preheat the oven to 350u00b0F.
2. Line two large baking sheets with parchment paper. Set aside.
3. Use a mandolin or a sharp knife to slice the zucchini lengthwise into 1/8-inch ribbons. Arrange the zucchini ribbons in a single layer on the baking sheet.
4. Sprinkle the zucchini ribbons liberally with salt, and allow to sit for 10-15 minutes for the salt to draw out excess moisture.
5. Pat the zucchini with paper towels until it is very dry.
6. Bake the zucchini ribbons on middle rack of oven until they look dry and slightly golden at the edges, 25-30 minutes.
7. Remove the baking sheets from the oven and allow to sit until the zucchini is cool enough to handle. While the zucchini bakes, prepare the meat sauce.
8. Spray a 9-inch cast-iron skillet spray with nonstick cooking spray and then place over medium-high heat. Add the ground beef, salt, black pepper, garlic powder, and Italian seasoning to the skillet. Cook the beef, breaking it up with a spatula, until thoroughly browned, 5-6 minutes.
9. Drain the fat from the skillet. Return the skillet to the stove and turn heat to medium-low. Pour the marinara sauce over the meat and stir to combine. Simmer for 2-3 minutes. While the sauce simmers, prepare the cheese mixture.
10. Place the ricotta, Parmesan, salt, black pepper, garlic powder, and Italian seasoning in a large mixing bowl. Stir with a rubber spatula to thoroughly combine.
11. Remove the skillet from the heat, and transfer most of the meat sauce to a separate bowl, leaving a scant 1/2 cup in the skillet. Place a single layer of zucchini noodles over the sauce. Drop about 1/3 of the ricotta mixture by spoonfuls over the noodles, and gently spread it into an even layer. Spoon 1/4 of the remaining meat sauce over the ricotta. Repeat the layering process two more times, ending with a final layer of zucchini ribbons, followed by the last 1/4 of the meat sauce. Sprinkle the shredded mozzarella in an even layer over the top of the lasagna.
12. Bake the lasagna on middle rack of oven until cheese on top is golden brown and skillet is bubbling at the edges, 30-45 minutes.
13. Check to see that the skillet lasagna is done. Remove from oven or add time as needed.
14. Allow the lasagna to rest for at least 20 minutes before serving.

Nutritions of Skillet Zucchini Noodle Lasagna

calories: 460 calories
carbohydrateContent: 21 grams
cholesterolContent: 95 milligrams
fatContent: 30 grams
fiberContent: 5 grams
proteinContent: 28 grams
saturatedFatContent: 18 grams
sodiumContent: 2160 milligrams
sugarContent: 14 grams