Skillet Lasagna

I know all my recipes have been from foodnetwork.com lately, but I do really love that web site! And I can just cut and paste onto the blog! I will try to expand for next time, but for now:

Skillet Lasagna

As a disclaimer, this lasagna is NOT as good as my mom's secret recipe lasagna. It was a little easier than real lasagna and didn't take as long, due to the no-boil noodles. The spinach and fresh mozzarella were the key. Few things in life are better than real, honest to God, fresh mozzarella. Yum!! I am sure the meatless version is to die for. Brock happens to think that if there is no meat, it's not a real meal. So, I added a pound of mild Italian sausage (put it over the Spinach layer). Anyway, let me know what you think! Oh, and before I forget: I would not actually attempt pureeing the tomato sauce unless you are MUCH smarter than me and realize that putting a very hot liquid in your blender = a very hot mess all over your kitchen! :) The sauce is fine chunky, and it saves you a dish to wash.

Ingredients
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, sliced
1 1/2 pounds ripe tomatoes, diced
4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
Kosher salt and freshly ground pepper
1 cup ricotta cheese
1 large egg
2 tablespoons 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 cups baby spinach
1/3 pound mozzarella cheese, thinly sliced
Directions
Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.

Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.

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 mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes.

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