Coal Cooked Zucchini Lasagna

This fireside twist on the classic lasagna will make you the campsite culinary champion. New way for the Keto/ Low Carb Craze that is going around. Thinly sliced zucchini noodles are substituted in for pasta and layered with seasoned ricotta, mozzarella, Italian sausage and marinara.

Serves 4–6 

• 2 cups ricotta
• 3 garlic cloves, peeled and minced
• ½ cup yellow onion, peeled and minced
• 2 tablespoons fresh basil, chopped
• ½ tablespoon fresh oregano, chopped
• 1½ tablespoon olive oil
• 1½ teaspoon salt
• 1 teaspoon black pepper
• 2 cups marinara sauce
• 3 zucchini, sliced length-wise
• 2 cup mozzarella, shredded
• 1 cup Parmesan, shredded
• 1 pound ground Italian sausage, cooked

Instructions:

1. Preheat coals in a fire pit or charcoal grill. Once hot, push charcoals around to the edges of the pit, large enough to fit a large skillet.
2. In a medium bowl, stir together ricotta, garlic, onion, basil, oregano, oil, salt, and pepper until blended. Set aside until ready to assemble the lasagna.
3. Spread ½ cup of marinara on the bottom of a large cast iron skillet. Layer with zucchini slices, ricotta mixture, mozzarella, Parmesan, Italian sausage, and ¼ cup of marinara. Repeat layers 3 more times or until ingredients are gone.
4. Cover skillet with foil, and bake in the fire pit for 20–25 minutes or until cheese is melted and sauce is bubbly. Let rest for 15 minutes before slicing and serving.

Tip: Assemble the lasagna ahead of time to be cooked when ready. You can also substitute spicy sausage, ground beef, or turkey sausage for the Italian sausage.