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


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


  • 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!


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