One skillet lasagna

1 1/4 c. ricotta
1/4 c. water
1/2 tsp. salt
1/4 c. grated parmesan
1 1/2 c. shredded mozzarella
1 lb lean ground beef
1 medium zucchini diced (about 1 cup)
1 (26-oz) jar pasta sauce
6 oven-ready lasagna noodles

step 1
In a medium bowl, mix together the ricotta, water, salt, parmesan, and 1/2 cup of the mozzarella. Set the mixture aside.

Step 2
Brown the beef in a large skillett set over medium high heat until it's no longer pink, breaking up any clumps. Drain fat and add zucchini. Stir in 2 cups of the pasta sauce. Reduce the heat to medium low.

Step 3
Top the mixture with 2 lasagna noodles, set in the center. break 2 more noodles into medium size pieces and fill in the edges. Gently spread teh cheese mixture over the noodles. (the noodles may begin to curl in the skillet, but the cheeses will hold them down.) Lay on the 2remaining noodles. Pour the rest of the sauce into the skillet and spread it evenly, then sprinkle on the remaining cup of mozzarella.

Step 4
Cover the skillet and simmer the lasagna over medium low heat until the noodles are tender, about 20 minutes. Remove the skillet from the heat and let the lasagna cool for 5 minutes. Cut the lasagna into squares and serve.

I use a little less ricotta cheese when I make this. I love that you can serve it in the skillet and there is hardly any mess with this dinner. My kids have never noticed the zucchini, good way to sneek in extra veggies in their diet!

Mary McKee