Sometimes, the right things just come together perfectly. I created this recipe after seeing a picture of someone making a lentil lasagna in a cast iron skillet. I wondered if it would work—and taste just as great—with zucchini and mushrooms, so I gave it a try. And it did!
Think of this as lasagna’s laid-back cousin: no layering, no baking, and just one pan to wash. The noodles soften right in the sauce alongside zucchini, mushrooms, and black lentils for a comforting, plant-based protein boost. And since I’m always looking for ways to use macadamia nut cheese (a favorite dairy-free swap in our home), it felt like the perfect topping to bring it all together.
And the best part? My picky 7-year-old and even our 1-year-old loved it.
We use Jovial brand pasta for this recipe—and for most of our pasta dishes. We love the simple ingredient list, and the texture holds up beautifully in one-pot meals like this. You can usually find Jovial pasta at Walmart, where it’s also the most affordable we’ve seen.
This meal is cozy, easy, and nourishing—a true family favorite.
Cast Iron Lentil Lasagna (with Macadamia Nut “Cheese”)
Equipment
- Cast Iron Skillet
Ingredients
- 1 tbsp avocado oil
- 1 24oz jar marinara sauce we love the organic carrot-based one from Costco
- 1 cup water
- 10 pieces Jovial lasagna pasta about half the box
- 2 baby bella mushrooms sliced
- ½ zucchini chopped
- 1 cup cooked black lentils or substitute with another cooked bean or lentil
- salt and pepper to taste
- couple handfuls spring mix
- handful macadamia nuts grated for a dairy-free “cheese” topping
- Optional: Use your favorite cheese if you include dairy
Instructions
- Heat the pan: In a large cast iron skillet (or other deep pan with a lid), heat avocado oil over medium heat.
- Build the sauce: Add the marinara sauce and 1 cup of water. Stir to combine.
- Add the veggies and noodles: Break the lasagna noodles into halves or thirds (they often break on their own). Add to the sauce, then stir in the sliced mushrooms and chopped zucchini.
- Season and submerge: Sprinkle with salt and pepper to taste. Use a fork or spatula to gently press the noodles under the sauce so they cook evenly.
- Simmer: Cover the skillet with a lid and let everything simmer for about 10 minutes.
- Add lentils: Remove the lid, stir gently, and mix in the cooked lentils. Reduce heat to low and let cook for another 5 minutes, or until noodles are tender to your liking.
- Assemble your bowl: Lay a bed of spring mix on your plate or bowl. Scoop the warm lasagna mixture over the greens.
- Top it off: Grate macadamia nuts over the top for a rich, nutty “cheese” flavor—or sprinkle on shredded cheese if preferred.
