Quick One-Skillet Lasagna

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“From the Tables of Round Top Revisited,” another one from the cookbook I got from Aunt Kinky

We modified this slightly; I’m putting our modifications in parentheses.

1-1/4 cup ricotta cheese (I used fat-free)
1/4 cup water
1/2 tsp. Salt
1/4 cup grated Parmesan cheese
1-1/2 cup shredded Mozzarella cheese
1 lb. Lean ground beef (turkey would probably be ok, too)
1 cup zucchini, diced (we used green squash and it was fine)
1 (29 oz) jar of pasta sauce
6 oven-ready lasagna noodles

In a medium bowl, mix the ricotta, Parmesan, water, and salt with ½ cup of the mozzarella cheese. Set the mixture aside.

Brown beef in a large skillet (be sure that the skillet has a lid for later use) over medium heat until the meat is no longer pink; about 5 minutes breaking up the beef with a wooden spoon or potato masher while cooking. Drain off any fat. Add diced zucchini and stir in 2 cups of the pasta sauce. Reduce heat to medium-low. Top the beef mixture with 2 lasagna noodles, set in the center. Break 1-2 more of the noodles and fill in the edges of the skillet.

Gently spread the cheese mixture over the noodles. (The noodles may begin to curl in the skillet but the cheese mixture will hold them down.) Lay the remaining noodles on top of the cheese mixture. Pour the rest of the pasta sauce over the noodles and spread evenly. Sprinkle remaining cup of mozzarella cheese on top.

Cover the skillet with lid and simmer the lasagna over medium-low heat until the noodles are tender, about 20 minutes. Remove skillet from heat and let lasagna cool for 5 minutes. Cut lasagna and serve.

Serves 6.

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