Skillet Lasagna

I really enjoy throwing this easy one-pan meal together! It uses lots of fresh ingredients and is so filling. We love this recipe and hope you do too! ~Briana

You will need:

1 tbsp coconut oil

4 cloves garlic, minced

28oz. pureed tomatoes (organic)

4 tbsp chopped Basil (organic)

1 cup ricotta cheese

1 egg (organic)

2 tbsp grated parmesan

6 sheets no-bake lasagna (If you want to use normal lasagna, see below for the variation in the recipe for this method!)

1 carrot, shredded

1 zucchini, shredded

3 ½ cups fresh baby spinach

1/3 lb fresh mozzarella cheese, thinly sliced

Sea salt and pepper to taste

(I should mention you could easily add meat to this recipe!)

Heat oil and add garlic. Then put in tomatoes, 1 tbsp basil, ½ tsp salt and pepper.

In a bowl, mix ricotta, egg, parmesan, remaining basil, ½ tsp salt and pepper.

In another bowl, shred carrot and zucchini together.

In a deep skillet, layer: 1 cup sauce, lasagna noodles, ½ of the carrot and zucchini mix, ½ spinach, ½ ricotta mix, mozzarella slices. Repeat!

Cover and simmer for 20-25 minutes

*If you choose to use pre-cooked lasagna noodles, only use half the tomato puree, otherwise it will end up a soupy mess (just trust me on this one!)