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Zucchini Skillet Lasagna
2 lbs zucchini, sliced thinly lengthwise (about ¼ inch)
1 lb. ground beef, turkey, or chicken
2 cloves garlic, minced
1 small onion, diced small
1 large egg
2-3 cups spinach, fresh or defrosted from frozen
16 oz. mozzarella cheese, grated
1 cup parmesan cheese, grated
2 Tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon dried basil
1 Tablespoon tomato paste
1 28 oz. can whole tomatoes, crushed by hand (preferably San Marzano)
¼ cup fresh parsley, chopped
Preheat the oven to 350 degrees F. Place racks on two baking sheets and lay zucchini slices on the racks. Sprinkle with salt and let sit for about 15 minutes to pull water out of the zucchini. Using paper towels, blot dry.
Place zucchini in the oven and cook for 15-25 minutes to dry out. Set aside.
In a small bowl, mix together half of the mozzarella, ½ of the parmesan, and the egg and set aside.
In a large oven-proof skillet, warm 1 Tablespoon of olive oil over medium heat.
Saute the onion and garlic for 2-3 minutes. Add tomato paste and cook for 30 seconds.
Add the ground meat and brown, cooking and breaking up, for 5 minutes. Add 1 teaspoon salt, the dried oregano and basil, then spinach, then the tomatoes and cook for 5-7 minutes.
Remove most of the sauce from the pan, setting aside, leaving a thin layer of sauce in the pan.
Starting with the zucchini, layer the zucchini, then sauce, then the cheese mixture, then extra mozzarella and parmesan. You should have three layers, ending with zucchini, then sauce, then mozzarella and parmesan.
Cook the skillet lasagna for 30 minutes until bubbling and cooked through.
Switch the oven to broiler on Hi and broil for 3-5 minutes until cheese is deeply golden.
Remove and allow to rest for 20 minutes before slicing.
Serve topped with fresh parsley if desired.