Skillet Veggie Lasagna!

Ingredients:

• 1/2 cup EVOO
• 4 garlic cloves, sliced
• 1.5 pounds ripe tomatoes, diced
• 4 tbsp chopped fresh basil and/or parsley, plus more for topping
• Salt and pepper
• 1 cup ricotta cheese
• 1 large eggo
• 2 tbsp grated parmesan cheese, plus more for topping
• 6 sheets no bake lasagna noodles
• 1 carrot, peeled into ribbons
• 1 zucchini, peeled into ribbons
• 3.5 cups baby spinach
• 1/4 pound mozzarella cheese, grated

What to do:

1. Heat the 1/4 cup EVOO in a large skillet over medium-high heat. Add the garlic, cook until golden, 1 minute. Add the tomatoes, 1 tbsp herbs, 1/2 tsp salt, and pepper to  taste, cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low, reserve the remaining sauce.
2. Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tbsp herbs, 1/2 tsp salt, and pepper to taste in a bowl. 
3. Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top, drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tbsp of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes. Let rest a few minutes before slicing. Top with more parmesan and fresh herbs.

Enjoy!