1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, sliced
1 1/2 pounds ripe tomatoes, diced
4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
Kosher salt and freshly ground pepper
1 cup ricotta cheese
1 large egg
2 tablespoons grated parmesan cheese, plus more for garnish
6 sheets no-bake lasagna noodles
1 carrot, peeled into ribbons
1 zucchini, peeled into ribbons
3 1/2 cups baby spinach
1/3 pound mozzarella cheese, thinly sliced
Heat the 1/4 cup olive oil in a large skillet over medium-high heat.
Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.
Place 2 lasagna noodles over the sauce in the skillet.
Let rest for a few minutes before slicing. Garnish with more parmesan and fresh herbs.
VERDICT and my thoughts
Its amazing anything come out OK in my house. I am such a bone-head sometimes and need to actually read things!!!! I just realized it said to end with noodles and top with sauce and cheese. I only used 4 noodles because I missed that like 5 times. Ooopsie!
Let me go through all my thoughts. 1-I didn't want to make the sauce because its a pain. But it was very tasty. I think you could easily get away with using a higher quality jar sauce, or canned tomato. I don't think the tomatoes are very flavorful right now so you might be better off using canned. I also found it quite annoying to have to dirty my blender. I tried to use my handy hand blender but it didn't work and I was afraid for my pan. Some had commented in the original recipe there wasn't enough sauce but I didn't find that to be the case. It had good flavor so maybe I need to not be so whiny. 2-Some of the prep should be done ahead of time. Ribbon the Veggies and wash your spinach before you start. I had the pasta in the pan and then realized I hadn't prepped this stuff so I was scrambling. So do this before you start. I LOVED the addition of the carrot and zucchini ribbons and will be stealing this idea. 3-You could add some meat to this recipe. I was thinking either slices of meatballs laid on the layers or some ground beef/turkey. Then it would be a complete meal all in one skillet. It would add time to the prep though.
My final verdict. I liked this recipe. I don't know if I loved it. I make lots of lasagnas, some full on boil noodle and all that jazz and some no boil noodles. I thought this didn't save all that much time to the pan & bake version so I don't know if I am so impressed with it. I will try it again making some of my changes and see if I will replace my quick style lasagna pan & bake. I did love all the veggies and think that has given me some inspiration. They hide extremely well and perfect for little toddlers who think they are anti-veggie. Although my boy did loved them raw and kept begging me for veggie ribbons and cheese so I might serve him veggie ribbons more often. I just don't know.....let me know what you think