Broken noodle zucchini skillet lasagne

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Step 1

Preheat the oven broiler.

Step 2

Bring a large pot of salted water to a boil.

Step 3

Prepare the lasagna noodles according to the

Step 4

package instructions, cooking until al dente.

Step 5

In a medium bowl, mix together the ricotta,

Step 6

lemon juice, and ½ teaspoon of the salt.

Step 7

Heat the olive oil in a 10-inch oven-safe

Step 8

skillet over medium heat. Add the onion,

Step 9

zucchini, garlic, the remaining ½ teaspoon

Step 10

salt, and several grinds of pepper. Cook,

Step 11

stirring occasionally, for 5 to 8 minutes, or

Step 12

until the vegetables are tender. Add the

Step 13

spinach and stir until wilted. Remove from

Step 14

the heat.

Step 15

Use tongs to transfer the cooked lasagna

Step 16

noodles from the pot to the skillet with the

Step 17

vegetables, reserving the pasta water in the

Step 18

pot. Add ½ cup of the pasta water to the

Step 19

ricotta mixture and stir until combined, then

Step 20

add the ricotta mixture to the skillet and

Step 21

stir to coat the vegetables and noodles in

Step 22

a lightly creamy sauce, adding more pasta

Step 23

water as needed.

Step 24

Top with the mozzarella and broil for 5 to 7

Step 25

minutes, or until the cheese is melted and

Step 26

browned, rotating the pan as needed for even

Step 27

browning.

Step 28

Remove from the oven and let stand for 5

Step 29

minutes. Dollop with the pesto and sprinkle

Step 30

with red pepper flakes. Season to taste and

Step 31

serve.