One Pot Lasagna with Zucchini Noodles



This is a simple and delicious 5-ingredient (not counting the spices and oils), low-carbohydrate, low-sugar dinner. Feel free to experiment with combinations of vegetables, such as spinach, red peppers or other summer squash to add to your one-pot lasagna.

Careful not to overcook the zucchini noodles. They are added at the end and steamed only two to three minutes creating an al dente pasta effect. The cheese is optional, you may also use a vegan or vegetarian nut cheese such as almond. Suggested cheese combinations for this recipe include mozzarella, ricotta and Parmesan.


1 pound ground turkey (can use any ground meat)

1/2 cup mushrooms chopped

2 cloves fresh garlic minced

2 Tbsp avocado oil or butter

2-3 cups no sugar pasta sauce

salt and pepper to taste

2-3 large zucchinis sliced in fettuccine noodles

1 cup optional cheeses (see note below recipe)


1. In a large pan over medium high heat, cook mushrooms and turkey in garlic and oil or butter until cooked through.

2. Add salt, pepper and pasta sauce. Cover and simmer 5-10 minutes.

3. Add the zucchini noodles to the top, do not stir together. Cover the pan and allow the noodles to steam for no more than 2-3 minutes.

4. Remove the lid and add (optional) cheeses and sprinkle with fresh parsley.

5.Stir together and serve.

Recipe Notes

CHEESE NOTE: combinations of mozzarella, ricotta and Parmesan are delicious OR vegan nut based cheeses, like almond cheese also work very well.

PALEO VERSION: Omit the cheese

VEGETARIAN: Omit the meat and cheese, sub with nut cheese

Print recipe

Print recipe

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