Sausage-And- Zucchini Skillet Lasagna - cooking recipe

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

Preparation

Heat oven to 400 degrees F.
Saute 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.
Remove skillet from heat; cool slightly.
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.
Top with 2 noodles, long sides touching.
Spoon 1/3 each of the sausage mixture, cheese mixture, and basil leaves over noodles.
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.
Spread the remaining 3/4 cup sauce over top and sprinkle with the remaining 1/4 cup Parmesan. Cover tightly with foil.
Bake 35 minutes. Let rest 10 minutes before cutting into wedges.