Tossed Skillet Lasagna with Zucchini, Carrot, Ricotta & Basil

Directions

1. Preheat the oven to 450°F and set a skillet or ovenproof dish nearby.
2. Bring a pot of salted water to a boil and cook the broken lasagna noodles until just tender, about 8–10 minutes; drain and set aside.
3. Trim the zucchini and carrot, then shave them into long strips with a peeler and place in a bowl; add the diced tomato and set aside.
4. Heat a skillet over medium-high heat and add a drizzle of olive oil; add the minced garlic and the vegetables, season with Italian seasoning and salt, and cook until the vegetables soften, about 3–4 minutes.
5. Pick the basil leaves from the stems, roll them loosely, and slice into thin ribbons; coarsely grate the mozzarella.
6. Add the noodles, half of the basil, and the tomato sauce to the skillet with the vegetables; stir to combine and heat through for about 2 minutes.
7. Top the mixture with dollops of ricotta and sprinkle with the remaining mozzarella; transfer the skillet to the oven and bake until the cheese melts and starts to color, about 7–8 minutes.
8. Serve the lasagna with the reserved basil sprinkled on top and divide between plates or bowls.