Sausage-And- Zucchini Skillet Lasagna |
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Prep Time: 20 Minutes Cook Time: 42 Minutes |
Ready In: 62 Minutes Servings: 4 |
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From not sure where they got it from - sounds like a great weeknight meal! Ingredients:
3/4 lb italian pork sausage, casings removed |
2 (8 ounce) zucchini, quartered lengthwise and sliced |
1 tablespoon olive oil |
1 lb part-skim ricotta cheese |
1 large egg white |
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 |
Directions:
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 white, 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.
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