Cheesy Zucchini Noodle Lasagna Skillet

Directions

1. Wash and dry the produce and trim the zucchini ends.
2. In a large skillet, heat a little virgin coconut oil over medium-high and brown the ground beef with minced garlic until crumbly and browned, about 4–6 minutes.
3. Stir in the tomato paste and cook until fragrant, 1–2 minutes.
4. Add the diced tomatoes and broth; raise the heat to high and simmer briefly to blend the flavors.
5. Roughly chop the parsley leaves and tear the basil; set a portion aside for garnish and add the rest to the skillet along with the spinach, salt, and pepper; cook 4–5 minutes until the greens wilt.
6. Trim the zucchini and peel into thick noodle-like strips.
7. Spread half of the zucchini strips in a flat layer in the skillet, spoon over half of the sauce, then lay down another layer of zucchini and the remaining sauce.
8. Slice the mozzarella and finely grate the Parmesan.
9. Top the sauce with the mozzarella and Parmesan, then bake in a 425°F oven for 10–12 minutes; broil briefly if you want to brown the cheese.
10. Divide between plates, garnish with the reserved herbs, and serve.