Skillet-Cooked Zucchini Lasagna
This light sausage lasagna substitutes thinly sliced strips of zucchini for pasta, creating an amazing gluten-free version of the traditional Italian dish. Cook it in a cast-iron skillet over a campfire or in a grill for a hearty meal.
Serves 4–6
Ingredients:
- 2 c. ricotta
- 3 garlic cloves, minced
- ½ c. yellow onion, diced
- 2 tbsp. fresh basil, finely sliced
- ½ tbsp. fresh oregano, chopped
- 1½ tsp. salt
- 1 tsp. black pepper
- 1½ tbsp. olive oil
- 2 c. marinara sauce
- 3 zucchinis, sliced lengthwise
- 2 c. mozzarella, shredded
- 1 c. grated Parmesan
- 1 lb. ground pork, beef, or turkey Italian sausage, cooked
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Instructions:
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Prepare the firepit, or preheat the grill.
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In a medium bowl, stir together the ricotta, garlic, onion, basil, oregano, salt, pepper, and oil with a large spoon until well blended. Set the mixture aside until you’re ready to assemble the lasagna.
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Spread ½ cup of the marinara sauce along the bottom of your skillet. Add a layer each of the zucchini slices, ricotta mixture, cheeses, sausage, and another ¼ cup of the marinara sauce. Repeat the layers until all the ingredients are used (about six total).
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Cover your skillet with foil, and place it over the campfire (such as on a firepit grate) or on the grill. Bake the lasagna for 20–25 minutes or until the cheese is melted and the sauce is bubbly. Let rest for 15 minutes before serving.
