Lunch: Sausage-and-Zucchini Skillet Lasagna

Recipe by Frank P. Melodia To accommodate busy lifestyles, we created this easy-to-make, time-saving meal that's big on flavor. Serve with a simple salad and some crusty rolls.

This recipe includes superfoods such as:

Basil

Health benefits of Sausage-and-Zucchini Skillet Lasagna

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

3/4 lb. Italian pork sausage
2 zucchini
1 tbsp. olive oil
1 lb. part-skim ricotta cheese
White from 1 large egg
8 oz. fresh mozzarella cheese
1/2 c. grated Parmesan cheese
1/4 tsp. kosher salt
1/4 tsp. Freshly ground pepper
3 c. jarred tomato sauce
8 no-boil lasagna noodles
1/3 c. fresh basil leaves

Instructions

Heat oven to 400 degrees F.
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. 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.

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