Skillet Lasagna with Zucchini Noodles
1 Tbsp extra virgin olive oil
1 lb mild italian sausage
1 yellow onion, diced
3 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes (I used one basil/oregano flavor and one regular petite diced)
1-2 (8 oz) cans tomato sauce
2 tsp italian seasoning
Fresh basil, chopped
Salt and freshly ground black pepper, to taste
4 medium zucchini, spiralized
Parmesan cheese
Mozzarella, shredded (I used about a cup)
1 cup ricotta, or cottage cheese (I used small curd cottage cheese)
Spiralize/cut zucchini into thick noodles, set aside.
Heat large skillet over medium-high heat. Once hot, crumble in sausage and cook until browned, stirring occasionally. Drain fat, set aside.
Heat olive oil in skillet, once hot and add onion and saute until tender, about 3 minutes, adding in garlic during last 30 seconds of sautéing.
Pour in diced tomatoes, and sauce. Stir in basil and italian seasoning, and season with salt and pepper to taste.
Bring just to a gentle boil then add zucchini noodles and cooked sausage, stir and submerge noodles in liquid, then reduce heat to a simmer, cover skillet with lid and allow to cook until noodles are tender-crisp and most of the liquid has been absorbed, about 4 minutes, stirring gently.
Drop in ricotta or cottage cheese. Sprinkle with parmesan and mozzarella. Heat on low for a few minutes until cheeses begin to melt.