Sausage-and- Zucchini Skillet Lasagna

Total Time: 1 hr 2 mins Preparation Time: 20 mins Cook Time: 42 mins

Ingredients

• 3/4 lb italian lamb sausage, casings removed
• 2 (8 ounce) zucchini, quartered lengthwise and sliced
• 1 tablespoon olive oil
• 1 lb part-skim ricotta cheese
• 1 large egg
• 8 ounces fresh mozzarella cheese, diced
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 3 cups jarred tomato sauce
• 8 no-boil lasagna noodles
• 1/3 cup fresh basil leaf, torn

Recipe

• 1 heat oven to 400 degrees f.
• 2 sauté sausage and zucchini in oil in a large nonstick skillet over medium heat 5 to 7 minutes, or until sausage is browned and zucchini tender.
• 3 remove skillet from heat; cool slightly.
• 4 combine ricotta, egg , mozzarella, 1/4 cup of the parmesan, salt, and pepper. spread 3/4 cup of the tomato sauce on bottom of a 10-inch ovenproof skillet, preferably cast-iron or nonstick.
• 5 top with 2 noodles, long sides touching.
• 6 spoon 1/3 each of the sausage mixture, cheese mixture, and basil leaves over noodles.
• 7 assemble 2 more layers, beginning with 2 noodles, then 3/4 cup of the sauce, 1/3 of the sausage mixture, 1/3 of the cheese mixture, and 1/3 of the basil leaves, ending top layer with the last 2 noodles.
• 8 spread the remaining 3/4 cup sauce over top and sprinkle with the remaining 1/4 cup parmesan. cover tightly with foil.
• 9 bake 35 minutes. let rest 10 minutes before cutting into wedges.