Sausage-And- Zucchini Skillet Lasagna

• 3/4 lb Italian pork sausage, casings removed
• 2 (8 ounce) zucchini, quartered lengthwise and sliced
• 1 tablespoon olive oil
• 1 lb part-skim ricotta cheese
• 1 large egg white
• 8 ounces fresh mozzarella cheese, diced
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 3 cups jarred tomato sauce
• 8 no-boil lasagna noodles
• 1/3 cup fresh basil leaf, torn

1. Heat oven to 400 degrees F.
2. Saute sausage and zucchini in oil in a large nonstick skillet over medium heat 5 to 7 minutes, or until sausage is 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. Spread 3/4 cup of the tomato sauce on bottom of a 10-inch ovenproof skillet, preferably cast-iron or nonstick.
5. Top with 2 noodles, long sides touching.
6. Spoon 1/3 each of the sausage mixture, cheese mixture, and basil leaves over noodles.
7. Assemble 2 more layers, beginning with 2 noodles, then 3/4 cup of the 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.
8. Spread the remaining 3/4 cup sauce over top and sprinkle with the remaining 1/4 cup Parmesan. Cover tightly with foil.
9. Bake 35 minutes. Let rest 10 minutes before cutting into wedges.

italian pork sausage, zucchini, olive oil, ricotta cheese, egg white, mozzarella cheese, parmesan cheese, kosher salt, fresh ground pepper, tomato sauce, lasagna noodles, fresh basil leaf

Taken from www.food.com/recipe/sausage-and-zucchini-skillet-lasagna-391497 (may not work)