Cast Iron Skillet Zucchini Lasagna

Cast Iron Skillet Zucchini Lasagna

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).

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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!

Cast Iron Skillet Zucchini Lasagna

Low carb lasagna never looked so comforting. Warm up this winter with this cast iron skillet zucchini lasagna.
Prep Time25 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Keyword: Cast Iron Skillet, Healthy, Low-Carb
Servings: 6
Author: The Healthy Toast

Ingredients

For the zucchini noodles

  • 2 medium zucchini sliced length-wise into strips

For the sauce

  • 1 28- oz can whole peeled tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 onion diced
  • 3 cloves garlic diced
  • 1 lb lean ground turkey
  • Salt and pepper to taste
  • 1 tsp Italian seasoning spice blend

For the ricotta mix

  • 12- ounces whole milk ricotta cheese
  • 1 large egg yolk
  • 1/4 tsp dried thyme
  • 1/8 tsp nutmeg
  • Salt and pepper to taste
  • 1 cup shredded part-skim mozzarella cheese

Instructions

  • Preheat oven to 400
  • Place zucchini slices on flat surface and sprinkle each side with salt. Let sit for at least 10 minutes, then press with paper towels to soak up some of the water. Set aside.
  • Place canned tomatoes in food processor and pulse until coarsely ground. Set aside.
  • Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add onion and cook until softened, about 5 minutes. Add garlic and cook another 30 seconds, or until fragrant.
  • Add ground turkey to skillet and season with salt, pepper, and Italian seasoning. Stir occasionally, breaking up meat. Cook until no longer pink, about 5 minutes.
  • Stir in tomatoes, add another pinch of salt and pepper, then bring to a simmer. Allow to simmer for 10 minutes or until thickened. Pour sauce into large bowl and set aside.
  • While sauce is simmering, whisk together ricotta, egg yolk, thyme, nutmeg, salt, and pepper. Set aside.
  • Spread 1/3 of meat sauce over bottom of skillet. Top with layer of zucchini noodles. Top noodles with 1/2 of the ricotta mixture then 1/2 cup of mozzarella cheese. Spoon another 1/3 of sauce of the top then repeat the layers with the rest of the zucchini noodles, and other half of ricotta mixture. Pour over the rest of the sauce then top with remaining 1/2 cup of cheese.
  • Place skillet in oven and bake 30-40 minutes or until lasagna is bubbling around the edges.
  • Allow to cool 5-10 minutes, then dig in!

Notes

Nutrition for 1/6 of recipe: 340 calories, 21 g fat, 9 g saturated fat, 11 g carbohydrate, 2 g fiber, 29 g protein
Adapted from Cook it in a Cast Iron cookbook by Cook's Country

Looking for more cast iron recipes? Get your own copy of Cook it in Cast Iron: 

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Add a comment
14 Comments
  • Rebecca Miller | Twisted Nutrition AvatarRebecca Miller | Twisted Nutrition3 years ago

    I love that this is all in one skillet! Perfection!

    • The Healthy Toast AvatarThe Healthy Toast3 years ago

      Right? Any time I can cut down on dishes I’m happy 😉

  • Anne Lawton AvatarAnne Lawton3 years ago

    I love this! It looks so appetizing!

    • The Healthy Toast AvatarThe Healthy Toast3 years ago

      Thanks Anne!

  • Lauren Grant | Zestful Kitchen AvatarLauren Grant | Zestful Kitchen3 years ago

    Ooh yum! Sounds delicious, I was planning on having lasagna tomorrow, just might have to make this one!

    • The Healthy Toast AvatarThe Healthy Toast3 years ago

      Thanks Lauren! Hope you like as much as I did 🙂

  • Kaleigh @ Lively Table AvatarKaleigh @ Lively Table3 years ago

    This looks so good! I used to make zucchini lasagna but haven’t in years! I love that yours is made in a skillet!

    • The Healthy Toast AvatarThe Healthy Toast3 years ago

      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 🙂

  • Jessica @ The Balanced Kitchen AvatarJessica @ The Balanced Kitchen3 years ago

    Oh my goodness! My mouth is watering right now! This looks so good and simple- the perfect combination! 🙂

    • The Healthy Toast AvatarThe Healthy Toast3 years ago

      Thanks Jessica! It’s definitely mouthwatering 😉

  • diane Avatardiane3 years ago

    Love this made in the cast iron skillet! YUM!

    • The Healthy Toast AvatarThe Healthy Toast3 years ago

      Thanks Diane! Everything just seems cozier out of a cast iron.

  • Laura AvatarLaura3 years ago

    Love that you snuck some zucchini in here!! <3

    • The Healthy Toast AvatarThe Healthy Toast3 years ago

      With all the cheese and sauce goodness you forget its zucchini instead of noodles – love little sneaks like that 😉

  • About
    About Kelli McGrane Headshot

    I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

    About Kelli McGrane Headshot

    Welcome to The Healthy Toast!

    Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

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