This recipe was a perfect way to use zucchini from my garden. I made this tonight for dinner and my family really enjoyed it. My son loved it so much, that he requested it for his birthday dinner.
Creamy Tomato Zucchini Skillet Lasagna
Ingredients
- 2 tablespoons olive oil
- 2 small zucchini squash cut into 1/4-inch half moons
- 1/4 Teaspoon salt
- 1/4 Teaspoon pepper
- 8 ounces Italian sausage casings removed
- 2 Cloves garlic finely chopped
- 1 small onion finely chopped
- 8 no-cook lasagna noodles. broken into small pieces
- 2 cups marinara sauce
- 3 cups chicken broth
- 2 ounces cream cheese cut into small pieces
- 4 ounces shredded mozzarella cheese
Instructions
- Heat oil in a 12-inch cast-iron skillet over medium-high heat.
- Add zucchini and season with 1/4 teaspoon of salt and pepper.
- Cook until lightly golden brown, about 3 to 4 minutes.
- Transfer zucchini to a plate.
- Reduce heat to medium, then add the sausage, garlic, and onion.
- Cook breaking up the sausage for about 2 minutes.
- Add the pasta, marinara, then the broth.
- Bring to a boil.
- Simmer, stirring often, until the pasta is tender, about 18 to 22 minutes.
- Meanwhile, heat the broiler.
- Fold the cream cheese into the cooked pasta to melt, then the zucchini with the mozzarella.
- Broil until golden brown, about two minutes.
Notes
You can also use yellow squash or a combination of both.
Served:
- 7/16, 11/16, 7/17, 8.17, 11/17, 7/18