Skillet Lasagna with Ribbon Zoodles

Ingredients

• 5 medium zucchini
• 4 cups loose-packed baby spinach
For the filling (if you're dairy-free, see recipe note below)
• 1 cup whole milk ricotta
• 1/3 cup grated Parmesan cheese
• 1/3 cup grated mozzarella
• 1 egg white
• 1/4 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1/4 tsp sea salt
For the sauce
• 1 Tbsp olive oil
• 1/2 cup diced yellow onion
• 1 cup diced sweet Italian sausage links (or use 1/3 lb. ground Italian sausage)
• 3 cloves garlic, minced
• 1/4 tsp Italian seasoning
• Pinch of red pepper flakes
• 14.5 ounces diced tomatoes
• 1 Tbsp tomato paste
• 1 1/2 tsp sea salt
• 2 Tbsp minced fresh basil

Instructions

1. Spiralize zucchini using the ribbon blade; set aside. (This step can be done up to 3 days in advance. Simply store zoodles in an airtight container with a paper towel to help absorb excess moisture.)
2. Preheat oven to 375F.
3. In a 12” oven-safe skillet over medium heat, swirl one tablespoon of olive oil around the pan. Once pan is warmed, add baby spinach and one tablespoon of water. Toss until spinach is wilted (about 2-3 minutes). Place wilted spinach in a medium bowl. Wipe skillet and set aside.
4. For the filling: In the bowl with the spinach, add all of the filling ingredients and mix with a fork until well combined. Set aside.
5. For the sauce: Reheat the skillet over medium heat and add one tablespoon of olive oil and the onion. Sauté the onion until translucent (about 4-5 minutes).
6. Then add the Italian sausage, garlic, Italian seasoning and red pepper flakes. Continue to sauté an additional 3-4 minutes until sausage is cooked through.
7. Add diced tomatoes with their juices, tomato paste and salt. Increase heat to medium-high and bring to a simmer. Stir constantly until sauce begins to thicken (about 5 minutes).
8. Add the basil and continue to simmer, stirring frequently until sauce thickens to a paste-like consistency (about 3-4 minutes). Transfer sauce to a small bowl.
9. Carefully wipe skillet and add swirl about one tablespoon of olive oil around the bottom of the pan.
10. Layer the ingredients in the pan as follows: Evenly distribute 1/3 of the sauce to the bottom of the skillet and top with 1/2 of the zoodles.
11. Add half of the ricotta mixture by spooning it on top of the zoodles. Then evenly distribute an additional 1/3 of the sauce on top.
12. Finally, add the remaining zoodles and top with the remaining sauce and ricotta mixture. Cover and bake for 20-25 minutes until the zoodles are softened to al dente texture. (Recipe inspired by the cookbook Inspiralized by Ali Maffucci.)

Notes