Sausage and Zucchini Skillet Lasagna

Apparently people can't leave comments...I am not sure why it is not working but I did catch wind that I should post the Sausage and Zucchini Skillet Lasagna and the Mexican Lasagna recipes :). The Mexican Lasagna is one of Brian's recipes so I have to wait till he makes it to write that one down. In the mean time here is the Sausage and Zucchini Skillet Lasagna

Ingredients:

3/4 lbs Italian pork sausage (casings removed)
2 (8 ounce) zucchini sliced into "chip" form
1 tbsp olive oil
1 lb part-skim ricotta cheese
White from 1 large egg
8 ounces fresh mozzarella cheese
1/2 cups grated parmesan cheese
1/4 teaspoons kosher salt
1/4 teaspoons freshly ground black pepper
3 cups jarred tomato sauce
8 no boil lasagna noodles
1/3 cups fresh basil leaves

Directions

1) Heat oven to 400F
2) Saute sausage and zucchini in a large nonstick skillet over medium heat 5 to 7 minutes or until sausage is lightly browned and zucchini tender
3) Remove skillet from heat, cool slightly
4) Combine ricotta, egg white, mozzarella, 1/4 cup of the Parmesan, salt, and pepper
5) Spread 3/4 cup of the tomato sauce on bottom of a 10 inch oven proof skillet, preferably cast iron or nonstick (I use my red enamel "pot" I would use for Mac and Cheese or Turkey Tetrazzini)
6) Top with 2 noodles, long sides touching
7) Spoon 1/3 each of sausage mixture, cheese mixture and basil leaves over noodles
8) Assemble 2 more layers, beginning with 2 noodles, then 3/4 of sauce, 1/3 of the sausage mixture, 1/3 of the cheese mixture, and 1/3 of the basil leaves, ending top layer with the last 2 noodles
9) Spread the remaining 3/4 cup sauce over top and sprinkle with the remaining 1/4 cup of Parmesan cheese
10) Cover tightly with foil
11) Bake 35 minutes
12) Let rest 10 minutes before cutting into wedges

Serves: 6
Prep time: 20 minutes
Cook time: 42 minutes
Total time: 1 hr 2 minutes

Calories: 535
Total fat: 29
Total carbs: 40
Protein: 29