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Zucchini Lasagna

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Zucchini lasagna with tomato sauce and ricotta baked in cast iron for a simple, comforting vegetarian dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 241
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 3 medium zucchini thinly sliced lengthwise
  • 2 cups tomato sauce
  • 1½ cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste

Equipment

Mandolin Slicer
Mandolin Slicer
$19.99
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02/01/2026 01:01 pm GMT
vegetable slicer
Cast Iron Skillet
Cast Iron Skillet
$64.90
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02/01/2026 11:34 pm GMT
Cast Iron

Cooking Instructions
 

  1. Preheat oven to 375°F (190°C).
  2. Brush a cast iron skillet lightly with olive oil.
  3. Arrange a layer of zucchini slices in the skillet and season lightly with salt and pepper.
  4. Spoon a layer of tomato sauce over the zucchini, then add small dollops of ricotta.
  5. Repeat layers until ingredients are used, finishing with tomato sauce.
  6. Sprinkle mozzarella evenly over the top.
  7. Bake uncovered for 40 minutes until bubbling and lightly golden.
  8. Let rest for 10 minutes before slicing and serving.

Nutrition

Calories: 241kcalCarbohydrates: 10gProtein: 13gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 46mgSodium: 564mgPotassium: 578mgFiber: 2gSugar: 6gVitamin A: 952IUVitamin C: 23mgCalcium: 250mgIron: 1mg

Notes

Salt zucchini lightly to reduce excess moisture.
Let rest before cutting for cleaner slices.
Serve directly from the cast iron pan.

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