Name: Tossed Skillet Lasagna with Zucchini, Carrot, Ricotta & Basil
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 small pkg fresh basil; 3 cloves garlic; 1 ½ (227 g) blocks mozzarella cheese; 12 no-boil lasagna noodles; 1 ½ (425 g) pkgs ricotta cheese; 3 tomatoes; 3 (213 ml) cans tomato sauce; 6 medium zucchini squash; black pepper; extra virgin olive oil; Italian seasoning; salt

Tossed Skillet Lasagna with Zucchini, Carrot, Ricotta & BasilTossed Skillet Lasagna with Zucchini, Carrot, Ricotta & Basil — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 medium carrots

1 small pkg fresh basil

3 cloves garlic

1 ½ (227 g) blocks mozzarella cheese

12 no-boil lasagna noodles

1 ½ (425 g) pkgs ricotta cheese

3 tomatoes

3 (213 ml) cans tomato sauce

6 medium zucchini squash

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Break lasagna noodles into thirds. Once the water in the pot is boiling, uncover, add salt and broken noodles, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Once done, drain in a colander and set aside.

While the noodles are cooking, trim the zucchini and carrots. Run the peeler along the zucchini and carrots to make long, noodle-like strips. Place both in a large bowl.

Medium dice tomatoes; add to the bowl with the zucchini and carrot.

Preheat another large pot over medium-high heat.

While the pot heats up, peel and mince garlic.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies, garlic, and spices to the pot; cook, stirring occasionally, until veggies are tender, 4-5 minutes.

Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Coarsely grate mozzarella.

When the veggies are done, add lasagna noodles, half of the basil, and tomato sauce to the pot; stir to combine and continue to cook until heated through, about 3 minutes. Remove from heat. (Reserve remaining basil for serving.)

Transfer lasagna filling to a large baking dish; top with dollops of ricotta and sprinkle with mozzarella.

Place baking dish in the oven and bake until the mozzarella is melted and golden, 8-10 minutes. Remove from oven.

To serve, divide lasagna between plates or bowls and top with reserved basil. Enjoy!

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