Skillet Lasagna

It's August and it has been BLAZING hot here in Southern CA. But I've been wanting to make something cheesey and saucey and noodley (I know....that isn't a word but I like it anyway) and this is the perfect recipe for times when you don't want to heat up the whole house because of the oven, but still want something that tastes like it's been cooking in the oven for hours. It's a recipe I found in the Food Network Magazine (Sept issue of 2009) called Skillet Lasagna. It is VERY easy and VERY satisfying!

Click here to see the recipe online

I admit my picture doesn't look as good as the picture shown on the Food Network website, but I can promise you that you will love this lasagna because you don't have to boil the noodles!! YAY! You just take them out of the box and put them on the veggies. Also, you can use store bought ricotta cheese, but you can also make your own - it is super easy! I have posted the recipe here on my blog - (it's an Ina Garten recipe so you know it's good!). Lastly, this recipe calls for only one carrot but I always use two. You can use more zucchini if you like too!

 ~Skillet Lasagna~

 Ingredients:
1/4 C extra virgin olive oil, plus more for drizzling
4 cloves garlic, sliced
1 1/2 lbs ripe tomatoes, diced ( also you may want to use some store bought marinara or make your own with my "Marinara Me" sauce posted here on my blog)
4 TBL chopped fresh basil and parsley, plus more for garnish
-kosher salt and pepper to taste
1 C ricotta cheese
1 large egg
2 TBL grated Parmesan cheese, plus more for garnish
6 sheets no-bake lasagna noodles
1 carrot peeled into ribbons
1 zucchini peeled into ribbons
3 1/2 C baby spinach
1/3 pound mozzarella cheese, thinly sliced (I like to use fresh mozzarella - it's just so creamy and delicious)

Directions:
1. Heat the 1/4 C olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 TBL herbs, 1/2 tsp salt and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree (at this point I opted to just leave the tomatoes in the skillet and used my marinara for the rest of the recipe - you can also use store bought marinara). Return 1 C of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.

2. Meanwhile, mix the ricotta, egg, Parmesan, the remaining 3 TBL herbs, 1/2 tsp salt and pepper to taste in a bowl.

3. Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of the mozzarella and 2-3 TBL of the reserved tomato sauce. Repeat the layers, ending with the noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 - 25 minutes.

4. Let rest for a few minutes before slicing. Garnish with more Parmesan and fresh herbs.

Enjoy!