I feel like with Summer ending and school starting back I am finally getting back into the swing of cooking again and getting excited about cooking! I made this Skillet Lasagna for a week night dinner last week and we devoured it! It uses no boil noodles so need to even boil noodles! I snuck in some fresh spinach and zucchini so my kids would have a few veggies but would be great with just meat and cheese if you prefer. You use the same skillet to cook it all no need to wash in between. This made for great leftovers as well.

I would also like to note Our Place sent me their new Cast Iron pan to test out and it worked perfectly for this dish. I love that it comes with the double silicone holders and was so easy to clean. Highly recommend if you need a cast iron skillet! Enjoy!

S K I L L E T L A S A G N A W I T H S A U S A G E + S P I N A C H + Z U C C H I N I

1 pound Italian Sausage

1 small white onion diced

2 small zucchinis, halved and sliced

2 cups fresh Spinach

1/2 teaspoon red pepper flakes

1 box no boil noodles (you will only need half the box)

8 oz Ricotta Cheese

1 Egg

1 tablespoon oregano

1/2 cup Shredded Parmesan Cheese

3 cup Mozzarella

1 24 oz jar Marinera sauce

In the cast iron skillet brown the Italian Sausage until cooked then remove and place on a plate with paper towels to soak up extra grease.

In that same pan, no need to clean add in diced onion and zucchini and a drizzle of olive oil. Cook for about 5-7 minutes then add in Spinach. Stir and cook until spinach is slightly wilted. Add in 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon red pepper flakes. Add this mixture to a bowl and then add in sausage and the jar of marinara and stir.

In a small bowl mix the ricotta, egg, oregano, and Parmesan Cheese.

Now time to layer it all! In the same skillet pan do a layer of the sausage|veggie| marinara mixture, top with about 5 broken up no boil shells just enough to cover the base. Then add a layer of the ricotta mixture and then a layer of shredded mozzarella. Repeat this again. I did 2 layers but you could do as many as you like. I topped with fresh mozzarella as well as grated. Cover with foil and cook at 350 degrees 30 minutes. Remove foil and cook another 10 minutes or so until cheese is bubbly.