Skillet Zucchini Noodle Lasagna

• 3 zucchini large
• 2 teaspoons salt divided
• 1/2 pound 85% lean ground beef
• 1/4 teaspoon black pepper divided
• 3/4 teaspoon garlic powder divided
• 1 1/4 teaspoons Italian seasoning divided
• 1 1/2 cups marinara sauce
• 12 ounces low-moisture ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese

1. Preheat the oven to 350u0b0F.
2. Line two large baking sheets with parchment paper. Set aside.
3. Use a mandolin or a sharp knife to slice the zucchini lengthwise into 1/8-inch ribbons. Arrange the zucchini ribbons in a single layer onto the baking sheet.
4. Sprinkle the zucchini ribbons liberally with 1 1/2 tsp. salt, and allow to sit for 10-15 minutes for the salt to draw out excess moisture.
5. Pat the zucchini with paper towels until it is very dry. Transfer the baking sheets to the middle rack of the preheated oven.
6. Bake the zucchini ribbons for 25-30 minutes, until they look dry and slightly golden at the edges.
7. Remove the baking sheets from the oven and allow to sit until the zucchini is cool enough to handle. While the zucchini bakes, prepare the meat sauce.
8. Spray a 9-inch cast-iron skillet spray with nonstick cooking spray and then place over medium-high heat. Add the ground beef, 1/4 tsp. salt, 1/8 tsp. black pepper, 1/2 tsp. garlic powder, and 3/4 tsp. Italian seasoning to the skillet. Cook the beef for 5-6 minutes, breaking it up with a spatula, until thoroughly browned.
9. Drain the fat from the skillet. Return the skillet to the stove and turn down the heat to medium-low. Pour the marinara sauce over the meat and stir to combine. Simmer for 2-3 minutes. While the sauce simmers, prepare the cheese mixture.
10. Place the ricotta, Parmesan, 1/4 tsp. salt, 1/8 tsp. black pepper, 1/4 tsp. garlic powder, and 1/2 tsp. Italian seasoning in a large mixing bowl. Stir with a rubber spatula to thoroughly combine.
11. Remove the skillet from the heat, and transfer most of the meat sauce to a separate bowl, leaving a scant 1/2 cup in the skillet. Place a single layer of zucchini noodles over the sauce. Drop about 1/3 of the ricotta mixture by spoonfuls over the noodles, and gently spread it into an even layer. Spoon 1/4 of the remaining meat sauce over the ricotta. Repeat the layering process two more times, ending with a final layer of zucchini ribbons, followed by the last 1/4 of the meat sauce. Sprinkle the shredded mozzarella in an even layer over the top of the lasagna.
12. Bake the lasagna for 30-45 minutes on the middle rack of oven, until the cheese on top is golden-brown and the skillet is bubbling at the edges.
13. Check to see that it is done. Remove from oven or add time as needed.
14. Remove the skillet from the oven. Allow the lasagna to rest for at least 20 minutes before serving.

zucchini, salt, ground beef, black pepper, garlic, italian seasoning divided, marinara sauce, ricotta cheese, parmesan cheese, mozzarella cheese

Taken from www.yummly.com/recipe/Skillet-Zucchini-Noodle-Lasagna-2684087 (may not work)