Cast Iron Zucchini Lasagna
This cast iron skillet Zucchini Lasagna is a tasty, low-carb version of traditional lasagna. It’s simple to make and packed with flavour.
Zucchini lasagna is similar to regular lasagna, but instead of noodles, large pieces of zucchini are used. The thicker the slices, the thicker the zucchini! By omitting the beef from the pasta sauce, this recipe can be made vegetarian. It’s also devoid of gluten.
Cast Iron Zucchini Lasagna
Ingredients
Instructions
Instructions
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Preheat the oven to 350 degrees Fahrenheit and preheat a 9 or 10 inch skillet or cast iron pan over medium high heat.
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Combine all of the chopped tomatoes, garlic, salt, and red pepper flakes in a large mixing bowl. Cook for another 5 minutes, stirring periodically. You can slice the zucchini while it cooks.
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Get out all of the remaining ingredients for constructing the lasagna and transfer the meat/tomato mixture to a medium bowl.
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With each layer, layer about 1/3 of each ingredient: 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, ricotta, mozzarella, sauce, no boil noodles, zucchini noodles, sauce, mozzarella, and parmesan.
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Bake at 350°F for 20 minutes, then turn on the broiler to high and place the pan on the top rack. Broil for about 2 minutes to slightly brown the cheese.
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Serve in wedges/slices while still hot (as apposed to the squares you usually cut lasagna into).
Servings 6
- Amount Per Serving
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 5g25%
- Total Carbohydrate 14.6g5%
- Dietary Fiber 4.8g20%
- Sugars 7.4g
- Protein 26.4g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
It's possible to make this with or without the no-boil lasagna noodles. If you include them, the dish will become more robust, but it's still a delicious and gluten-free supper without them.
For the tomatoes, you can use a dish full of fresh tomatoes that have been diced up for the sauce, but you can skip the chopping step and use a 28 ounce can of diced tomatoes instead.
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