Skillet Zoodle Lasagna

Grass-fed hamburger “helper” skillet lasagna with garden fresh zucchini noodles.
Course Dinner, Main Course, Quick Dinners
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 lb lean ground beef grass fed, if possible
  • 3/4 cup yellow onion diced
  • 3 cloves garlic minced
  • 2 14.5 oz cans organic diced tomatoes or 3 cups fresh diced tomatoes
  • 1 15 oz can organic tomato sauce
  • 2 tbsp fresh parsley
  • 2 tsp dried basil
  • 1/2 tsp dried oregano
  • Sea salt and freshly ground black pepper to taste
  • 3-4 medium zucchini spiralized
  • Sprinkling all-natural parmesan cheese omit for dairy-free

Instructions

  1. Spiralize/cut zucchini into thick noodles, set aside.
  2. Heat large skillet over medium-high heat. Once hot, crumble in beef and cook until browned, stirring occasionally. Drain fat, set beef aside.
  3. Heat olive oil in skillet, once hot and add onion and saute until tender, about 3 minutes, adding in garlic during last 30 seconds of sautéing.
  4. Pour in diced tomatoes, and sauce. Stir in fresh parsley, the basil, oregano, and season with salt and pepper to taste.
  5. Bring just to a gentle boil then add zucchini noodles and cooked beef, stir and submerge noodles in liquid, then reduce heat to a simmer, cover skillet with lid and allow to cook until noodles are tender-crisp and most of the liquid has been absorbed, about 4 minutes, stirring gently.
  6. Stir in ricotta or cottage cheese, if using(I skipped this time)
  7. Garnish with fresh parsley and a touch of parmesan, serve warm.

Recipe Notes

Cheese optional, omit if dairy free. Please check the ingredients on the labels, sometimes there are too many additives.

I have found that it's better to drain the cans of diced tomatoes, makes the final product a little less runny.