Beef and Zucchini Skillet Lasagna Recipe is Easy, Cheesy Goodness
This marvelously melty Greek-inspired pasta dish is sure to be a comfort food favorite
When I’m looking for something simple to make on a weeknight, I often start with my skillet. It makes everything cook up full of flavor, and dinner is usually done in no time. But sometimes I want something a little heartier than my usual seared skillet supper, yet it still needs to be easy. That was the inspiration for this beef and zucchini skillet lasagna recipe. And boy, does it deliver!
What makes this dish so delicious is that it takes the best components of lasagna — noodles, tomato sauce, ground beef — and gives them a clever Mediterranean twist. First, the beef, noodles, and zesty sauce are flavored with cinnamon, which adds a hint of sweetness to all that savory. Then some tangy feta is tossed into the mix and the dish is baked up in the skillet. Finally, for the crowing touch, the lasagna is topped with fontina cheese, which melts over the top for even more rich creaminess. The flavors are incredible!
Best of all, it takes just 15 minutes of prep to get this dish into the oven. And there’s only one pan to wash afterward! Cook along with our video and see how easy this recipe is to make. Then drop us a comment to let us know your thoughts.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (8 oz.) zucchini, halved lengthwise, cut crosswise into 1⁄4"-thick slices
- 1½ lbs. ground beef
- 1 (24 oz.) jar chunky tomato pasta sauce
- 1 tsp. ground cinnamon
- ½ cup (3 oz.) crumbled feta cheese
- 9 sheets oven-ready lasagna noodles, (from 9-oz. pkg.), broken into 4 pieces each
- 1 cup (4 oz.) shredded fontina cheese Fresh basil leaves (optional)
Instructions
PrintHeat oven to 350°F. Coat 12" ovenproof nonstick skillet with cooking spray; heat over medium-high heat. Add zucchini; cook, stirring, until softened, 4–5 min. Transfer to bowl; reserve. Crumble beef into same skillet. Over medium-high heat, cook beef, stirring and breaking up with wooden spoon, until no longer pink, 8–10 min. Remove from heat.
Stir sauce, cinnamon, reserved zucchini, then feta into beef until combined. Stir in 2⁄3 of noodle pieces. Arrange remaining noodle pieces over top, slightly pressing into filling. Pour 1 cup water over noodles.
Cover skillet. Transfer to oven. Bake until noodles are tender, 20–25 min. Uncover; sprinkle evenly with cheese. Bake until cheese is melted, about 5 min. Let cool slightly before serving. If desired, garnish with basil.
Nutrition
- Calories: 542
- Fat: 29 gram
- Saturated Fat: 12 gram
- Protein: 34 gram
- Carbohydrate: 36 gram
- Fiber: 3 gram
- Cholesterol: 110 mg
- Sugar: 12 gram
- Sodium: 751 mg
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