Love lasagna, but short on time? I’ve got you with this easy skillet version! All of the same meaty, cheesy, savory flavor and packed with beef and vegetables. But done in under 20 minutes start to finish! High in protein, low on effort. It’s a weeknight must-make!

I use Banza pasta in this dish – love that it’s high protein, gluten free, and cooks so quick! You can grab that one at most grocery stores (even Costco!) or swap for your favorite pasta. I did calculate the macros using this specific pasta! It adds some protein for sure.

We love a beef AND veggie lasagna so I love to add in the mushrooms, zucchini – but you can totally skip and go meat only! Or vice versa.

Out of marinara? If in a pinch, I’ll use one (14 oz) can tomato sauce, one (14 oz) can fire roasted diced tomatoes, and 2 tbsp tomato paste. Season up with some Italian herbs and garlic and voila!

When it comes to ricotta, I love the Kite Hill brand for dairy free! Otherwise, if using dairy, I’ll look for a part-skim option. Ricotta is KEY in this dish for giving that true lasagna feel!

This is truly a week-night life saver recipe that the whole family will LOVE! Cannot wait for y’all to try! And if you’re in the mood for super low carb… leave out the pasta altogether! That’s how the recipe is written in my cookbook, 30 Minute Paleo. You’ll love either way! Enjoy! (PS: makes the BEST leftovers!)

Print Recipe

Easy Lasagna Skillet | GF, High Protein

An easy high protein, GF skillet lasagna for those busy weeknights! All of the same meaty, cheesy, savory flavor and packed with beef and vegetables. Done in under 20 minutes start to finish!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 8

Ingredients

  • 8 oz package pasta I use Banza
  • 1 lb lean ground beef
  • 1 tsp olive oil
  • 1/2 medium white onion chopped
  • 1 cup mushrooms chopped
  • 1 medium zucchini chopped
  • 2 tsp minced garlic
  • 28 oz jar marinara sauce
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt & black pepper, to taste
  • 4 oz ricotta almond milk ricotta or part skim if you do dairy!
  • optional garnish: fresh parmesan, chopped parsley

Instructions

  • Cook the pasta according to package instructions.
  • While the pasta cooks, heat a large skillet over medium to medium high heat. Add the ground beef and cook until browned and crumbled. Move to a bowl while you cook the veggies.
  • To the same pan, add the olive oil followed by the onion, mushroom, zucchini, and garlic. Sauté until the veggies are soft.
  • Stir in the cooked ground beef, marinara sauce, and seasonings and heat until warm. Stir in the cooked pasta once it's finished.
  • Add the ricotta to the top of the skillet in spoonfuls, and stir in gently before serving. Top with parmesan & chopped parsley if you like and serve hot!

Notes

Nutritional facts calculated using lean ground beef, Banza pasta, and part skim ricotta.
Filed   Beef