Low carb lasagna never looked so comforting. Warm up this winter with this cast iron skillet zucchini lasagna.
Time for another Recipe Redux post! This month’s theme had us searching through our cookbooks: We’re playing a little party game at the end of 2016: Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’
While I love my cast iron skillet, after a few months I ran out of recipe inspiration for it and ended up neglecting the pan I had wanted to buy for so long. Then one of our good friends bought us Cook’s Country’s Cook It In Cast Iron cookbook – now I have the opposite problem of so many amazing recipes to try out! While flipping through pages containing some combination of 2,0,1,6, I cam across a skillet sausage lasagna on page 106 and knew that had to be the recipe.
This time of year has me craving comfort foods while also trying to keep my healthy-eating in check (which is incredibly hard when the break room at work is stocked with delicious christmas cookies and chocolate bark). So to healthify the classic lasagna, I took out the noodles and replaced them with low-cab zucchini slices. Next, I swapped sausage for lean ground turkey and cut the mozzarella cheese in half. But the ricotta? I stuck with whole milk ricotta as fat-free just doesn’t do it for me. Plus it’s lasagna, there should still be a richness to it 😉
Other changes included adding Italian seasoning to the ground turkey, nutmeg to the ricotta mixture, and using a 28-oz can tomatoes rather than 3 14.5-oz cans (found it to by too many tomatoes).
A note about the zucchini: do NOT skip the step of salting the slices and pressing to remove some of the water. I made the mistake of only letting them sit for a couple minutes and ended up with more liquid than I’d like in my lasagna.
If you don’t have a cast iron skillet, you can still indulge in this cheesy dish. Simply bake it in a standard 9×13 pan instead.
Can you believe Christmas is this weekend?! This whole year is just flying by, but hopefully we can all take some time to slow down the next few days and just soak in the season 🙂
So here’s a toast to enjoying all the comfy, cheesy foods that the winter season brings!
Looking for more cast iron recipes? Get your own copy of Cook it in Cast Iron:
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I love that this is all in one skillet! Perfection!
Right? Any time I can cut down on dishes I’m happy 😉
I love this! It looks so appetizing!
Ooh yum! Sounds delicious, I was planning on having lasagna tomorrow, just might have to make this one!
Thanks Lauren! Hope you like as much as I did 🙂
This looks so good! I used to make zucchini lasagna but haven’t in years! I love that yours is made in a skillet!
Thanks Kaleigh! I know, I hadn’t made one in a long time either but I feel it will be a staple for me this winter 🙂
Oh my goodness! My mouth is watering right now! This looks so good and simple- the perfect combination! 🙂
Thanks Jessica! It’s definitely mouthwatering 😉
Love this made in the cast iron skillet! YUM!
Thanks Diane! Everything just seems cozier out of a cast iron.
Love that you snuck some zucchini in here!! <3
With all the cheese and sauce goodness you forget its zucchini instead of noodles – love little sneaks like that 😉