This comes from Ann Maloney in the Washington Post and it was as easy to make as it is tasty and satisfying. The addition of a bit of nutmeg gives a uniqueness to the flavor profile, and we experimented with ricotta and mozzarella in the “creamy sauce”. All of it is made in the same skillet with the sauce being mixed in a separate bowl. We used zucchini and Beyond sausage, but you could really add just about anything – leeks, red peppers, carrots, ground beef, etc.
For this you’ll need: x1 small onion (chopped), x1-2 zucchini (cut into 1″ pieces), x1-2 sausage links (we used Beyond, cut into 1/2″ pieces), x2 garlic cloves (peeled, crushed and chopped), 1/2 tsp nutmeg, 1-1/2 cup water, 1 cup ricotta, 1/2 cup + 1/2 cup mozzarella (shredded), 1/4 cup + 1/4 cup parmesan (grated), 2-3 cups fresh spinach, 1 cup fresh basil (leaves pulled from stems), 1/3 cup heavy cream, grated zest from 1 lemon, x5-7 dry lasagna sheets (we used the no boil variety), olive oil, salt, pepper.
Heat some olive oil in a large skillet over medium heat and add the chopped onion. Stir well to coat everything and cook until just beginning to soften – about 3-4 mins. Add in the zucchini and sausage and stir well. Cook over medium heat until everything is browned – about 6-8 mins.
Meanwhile, in a bowl combine 1-1/2 cups water with ricotta, 1/2 cup grated mozzarella, 1/4 cup grated parmesan, lemon zest and salt and pepper to taste. Stir or whisk to combine everything but don’t worry if there are ricotta lumps.
Once the zucchini and sausage mixture is browned, add the garlic and nutmeg and stir well until just fragrant – about 1 min. Add the creamy ricotta mixture to the skillet and stir well. Get the whole mixture to bubble and reduce the heat to just a gentle simmer. Add in the spinach and basil leaves in small handfuls, stirring them in to the mixture until they are submerged and wilted and then adding the next handful.
Break your pasta sheets into smaller pieces, about 3 per sheet – each 2-3″ wide. Add them, individually, to the skillet gently submerging them with a wooden spoon. Make sure they are spread out evenly and underneath the creamy sauce.
Cover the skillet and allow to simmer over low heat for 6-8 mins. Keep the temp high enough for a gentle simmer but low enough so that nothing on the bottom of the skillet burns. Then uncover the skillet, and gently stir the lasagna sheets with a wooden spoon or a fork and make sure they are incorporated, both above and below, into the sauce, zucchini and sausages. Add another 1/2 cup of shredded mozzarella, 1/4 cup grated parmesan and some additional fresh basil leaves (roughly chopped) over the top. Cover the skillet again and let cook for another 2-4 mins until the lasagna sheets are soft and a fork passes through them easily.
Uncover the skillet and let the whole thing gently simmer, uncovered, for a few minutes more to thicken the sauce, if needed.
Turn off the heat and set the skillet aside to cool for at least 5-10 mins.
Serve in bowls with crusty baguette on the side.