Use one skillet for this simple gluten free zucchini lasagna.

One Skillet Zucchini Lasagna

Here's a simple, gluten-free, lasagna recipe using only one skillet and zucchini noodles for a healthy and easy dinner.
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Prep Time 10 mins
Cook Time 32 mins
Total Time 42 mins
Course Dinner
Cuisine American, Gluten Free, Italian
Servings 6 servings


  • 1/2 lb chicken sausage, uncooked (casings removed)
  • 1/2 lb ground turkey, or ground beef
  • 28 ounces diced tomatoes*, canned or fresh (both work)
  • 2 cloves garlic, minced
  • 3/4 teaspoon salt
  • 1 pinch red pepper flakes
  • 8 ounces ricotta cheese
  • 4 ounces mozzarella, shredded
  • 1 large zucchini, cut lengthwise into thin strips
  • 6 no boil lasagna noodles, optional (omit for gluten free)
  • 2-3 tablespoons Parmesan, grated


  • Preheat the oven to 350 and heat up a 9 or 10 inch skillet or cast iron pan over medium high heat
  • Remove meat from packaging or casings (for sausage) and add to the hot skillet. Brown the meat on both sides 5 minutes each side.  Start stirring and breaking up the meat after the first 5 minutes. 
  • Add in all of the chopped tomatoes, garlic, salt and red pepper flakes.  Continue to cook, stirring occasionally for 5 minutes. As this cooks, you can slice up the zucchini.
  • Transfer all of the meat/tomato mixture to a medium bowl and get out all of the other ingredients for layering the lasagna.
  • Layer about 1/3 of each ingredient with each layer: a small amount of tomato/meat sauce, no boil noodles, zucchini noodles,  ricotta, mozzarella, sauce, no boil noodles, zucchini noodles, ricotta, mozzarella, sauce, no boil noodles, zucchini noodles, sauce, mozzarella and parmesan. 
  • Bake for 20 minutes at 350 then turn on the broiler on high and transfer the skillet to the highest shelf. Broil just for 2 minutes to brown the cheese slightly.
  • Serve hot in wedges/slices (as apposed to the squares you usually cut lasagna into). 


You can make this with or without the addition of the no boil lasagna noodles. IF adding, it will make the dish a big more hearty but it's still a wonderful meal and gluten free without them. 
As for the tomatoes, I have been using a bowl full of our fresh tomatoes just diced up for the sauce but you can skip the step of chopping and just use a 28 ounce can of diced tomatoes.
Tried this recipe?Let us know how it was!