Cast Iron Skillet Eggplant Lasagna with Cashew Ricotta Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Makes enough lasagna to fill one 10 inch cast iron skillet. Double recipe to fill 9x13 baking dish.
  • For eggplant "noodles":
  • 2 small (or 1 large) eggplant, peeled (optional, but it's easier to cut when peeled)
  • 1 Tbs salt
  • For sauce:
  • 1 lb mild Italian sausage
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2 cups tomato paste (2 4oz cans)
  • ½ tsp salt
  • 1 tsp oregano
  • For cashew ricotta cheese:
  • 1 cup cashews
  • ¼ cup lemon juice (about 1 large lemon)
  • 1-2 cloves garlic
  • ¼ tsp salt
  • 1 Tbs water
  • 4 oz spinach (I used frozen but fresh should work too)
  1. For eggplant "noodles": Thinly slice eggplant lengthwise. Lay out on towel and sprinkle with salt. Let sit for 30 minutes until it starts to sweat. Press out excess water and wipe off excess salt.
  2. For sauce: Add sausage, onion and garlic to a large pot and cook until sausage is browned. Add tomato sauce and spices.
  3. For cashew ricotta: Soak cashew for 2 hours. Drain water. Add cashews, lemon juice, garlic, salt and water to food processor or high powered blender and blend until smooth. Stir in spinach.
  4. To assemble: Pour a small amount of sauce into a 10 inch cast iron skillet and spread along bottom. Add a layer of eggplant slices. Carefully spread cashew ricotta over eggplant slices in an even layer. Top with a enough sauce to cover. Repeat until ingredients are gone (mine made 2 layers).
  5. Bake at 350 degrees for 45 minutes.
Recipe by Vibrant Life Army Wife at