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Cast Iron Lentil Lasagna (with Macadamia Nut "Cheese")

This cozy one-pot lasagna is a delicious weeknight dinner made with real, whole-food ingredients. Baby bella mushrooms, zucchini, hearty black lentils, and your favorite marinara sauce simmer together with broken lasagna noodles for a simplified, nourishing version of classic lasagna. Serve it over a bed of spring mix and top with grated macadamia nuts as a dairy-free cheese alternative—or add your favorite cheese if you prefer. It’s easy, satisfying, and totally customizable.
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Course Main Dishes

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.

Notes

This dish is flexible—feel free to toss in any extra chopped veggies or swap out lentils for another protein source.
If you don’t have macadamia nuts, cashews or pine nuts can also be grated or blended for a similar topping.
Leftovers store well in the fridge for up to 3 days.