This zucchini lasagna is calm, comforting, and built around simple layers that come together naturally. Thin zucchini slices replace pasta, keeping the dish light while still deeply satisfying. Tomato sauce simmers into the layers as it bakes, creating warmth and depth. Ricotta adds softness and balance without heaviness. Cooked in cast iron, everything bakes evenly and holds heat beautifully. It’s steady, familiar food meant to be shared straight from the pan.
Zucchini Lasagna
Zucchini lasagna with tomato sauce and ricotta baked in cast iron for a simple, comforting vegetarian dish.
Ingredients
Equipment
vegetable slicer
Cast Iron
Cooking Instructions
- Preheat oven to 375°F (190°C).
- Brush a cast iron skillet lightly with olive oil.
- Arrange a layer of zucchini slices in the skillet and season lightly with salt and pepper.
- Spoon a layer of tomato sauce over the zucchini, then add small dollops of ricotta.
- Repeat layers until ingredients are used, finishing with tomato sauce.
- Sprinkle mozzarella evenly over the top.
- Bake uncovered for 40 minutes until bubbling and lightly golden.
- Let rest for 10 minutes before slicing and serving.
Nutrition
Notes
Salt zucchini lightly to reduce excess moisture.
Let rest before cutting for cleaner slices.
Serve directly from the cast iron pan.