September 3, 2020
Sometimes I like to make adventurous meals, other times I like to throw a few ingredients into a skillet and call it a day. So here you have it: This recipe takes less than 30 minutes and is made up of ONLY 6 ingredients. Even less if you eliminate the almond milk ricotta for Whole30!
In order to keep this recipe Whole30, all you need to do is 1. find an Italian sausage without additives. If you cannot find one at your local supermarket, you can always make your own using ground pork & spices. I’m sure there are endless recipes that can be foudn within a quick google or pinterest search. 2. Eliminate the ricotta. This recipe is a great spaghetti style skillet without the ricotta! Garnish it up with a little fresh basil if you want to make it a little extra!
Dairy Free Zucchini Lasagna Skillet
Ingredients
- 1 tbsp olive oil
- 1 C yellow onion, diced
- 1 lb italian sausage, ground
- 5 C zuchinni or summer squash, quartered 3 large or 4-5 small
- 1 25 oz jar marinara
- 1 8 oz package dairy free ricotta (I prefer Kite Hill) eliminate if Whole30
- 2 C spinach, raw
Instructions
- Heat oil in a large skillet over medium heat. Add onions & saute for 2-3 minutes. While the onions cook, combine the marinara & ricotta in a mixing bowl & set aside.
- Add sausage to the skillet. Cook for 5-7 minutes or until cooked through. I like to let mine get a little bit crispy on some pieces.
- Add diced zuchinni to the skillet. Toss to integrate with the onions & sausage. Cook Zucchini for about 3 minutes, stirring frequently.
- As the zucchini becomes fork tender (you want it to have some crunch left, and not be completely soft) add the marinara + ricotta mixture to the skillet. Reduce heat if needed, but allow the sauce to warm through and come to a slight simmer. This will only take between 1-2 minutes.
- Before serving, Add in the spinach. Toss with the other ingredients and allow the spinach to wilt, about 1 minute. Season with Salt & Pepper to taste, remove from heat & serve. Enjoy!
