Skillet Lasagna

• 1 pound Italian Sausage
• 1 Tablespoon Olive Oil (to Coat Pan)
• 1 whole White Onion, Chopped
• 1 Tablespoon Minced Garlic
• 1 can (29 Oz. Can) Crushed Tomato, Divided
• 1/4 cups Dry Red Wine
• 2 Tablespoons Fresh Oregano, Divided
• 1 box (9 Oz. Box) Barilla No Boiling Required Lasagna Sheets
• 1 whole Zucchini, Chopped Into Thin Rounds
• 12 ounces, weight Ricotta Cheese
• 2 Tablespoons Fresh Basil
• 1/2 cups Fresh Parmesan, Divided
• Fresh Mozzarella, Sliced, Enough To Cover The Top
• 1 teaspoon Salt And Pepper

1. 1.
2. In a medium cast iron skillet, heat the stove to medium heat.
3. Cook the Italian sausage in a coating of olive oil with the lid on.
4. Turn the sausage every few minutes and take off when browned, 10 to 15 minutes.
5. Chop the sausage into small pieces.
6. 2.
7. In the same pan, add the chopped white onion and minced garlic.
8. Saute for about 5 minutes and add back the sausage pieces.
9. Season with salt and pepper and continue to do so for each layer.
10. Pour half of the crushed tomatoes, the red wine, half the fresh oregano, and season with salt and pepper over the veggie/meat mixture.
11. 3.
12. Layer lasagna sheets over sauce, meat, and onions.
13. Break sheets to fit in the pan and only put down one layer.
14. 4.
15. Lay sliced zucchini rounds over the lasagna sheets.
16. Take the ricotta mixed with chopped basil and half of the parmesan and spread over the zucchini.
17. 5.
18. Put one more layer of lasagna sheets on top.
19. Pour the rest of the crushed tomatoes and the remaining oregano.
20. 6.
21. Spread fresh mozzarella on top and the remaining fresh grated parmesan.
22. Put the lid on and lower to medium low heat.
23. Cook for about 25 minutes.
24. If sauce starts to bubble over, spoon some of it out of the pan.

italian sausage, olive oil, white onion, garlic, tomato, red wine, fresh oregano, barilla no, zucchini, ricotta cheese, fresh basil, fresh parmesan, fresh mozzarella, salt

Taken from tastykitchen.com/recipes/main-courses/skillet-lasagna-2/ (may not work)