Cheesy Zucchini Noodle Lasagna Skillet .

  • 1 (142 g) pkg
    baby spinach
  • 237 ml
    chicken or vegetable broth
  • 1 (398 ml) can
    diced tomatoes
  • 1 small pkg
    fresh basil
  • 4 cloves
    garlic
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 0.68 kg
    lean ground beef
  • ½ (227 g) block
    mozzarella cheese
  • 113 g
    Parmesan cheese
  • 2 tbsp
    tomato paste
  • 2 medium
    zucchini squash
  •  
    black pepper
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Preheat oven to 220°C (425°F).
  • 2
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    2 medium zucchini squash
    1 small pkg fresh basil
    1 small bunch Italian (flat-leaf) parsley
    1 (142 g) pkg baby spinach
  • 3
    Preheat a skillet over medium-high heat.
  • 4
    Peel and mince or press garlic.
    4 cloves garlic
  • 5
    Coat bottom of skillet with oil. Add ground beef and garlic. Break apart the beef with a spoon until crumbly. Stirring occasionally, cook until beef is browned, 4-6 minutes.
    0.68 kg lean ground beef
    1 tbsp virgin coconut oil
  • 6
    Add the tomato paste and cook until fragrant, 1-2 minutes.
    2 tbsp tomato paste
  • 7
    Add the tomatoes and broth. Increase the heat to high and bring to a rapid simmer.
    1 (398 ml) can diced tomatoes
    237 ml chicken or vegetable broth
  • 8
    Shave leaves off the parsley stems; discard the stems and mince the leaves. Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Put some of the fresh herbs aside to use as garnish.
  • 9
    Add the parsley, basil, spinach, salt and pepper to the skillet. Continue to cook for another 4-5 minutes.
    ½ tsp salt
    ¼ tsp black pepper
  • 10
    Trim ends of the zucchini. Using a vegetable peeler, peel zucchini into thick noodle-like strips.
  • 11
    Remove the tomato sauce from the skillet, and set aside in a bowl. Arrange the half of the zucchini in a flat layer that covers the bottom of the skillet. Pour half of the tomato mixture over top of the zucchini noodles. Then arrange a second layer of zucchini noodles, followed by a second layer of sauce.
  • 12
    Thinly slice the mozzarella cheese. Finely grate the Parmesan cheese.
    ½ (227 g) block mozzarella cheese
    113 g Parmesan cheese
  • 13
    Cover with the mozzarella slices and sprinkle with Parmesan, place in the oven for 10-12 minutes. Put the oven to broil for the last few minutes to brown the top if desired.
  • 14
    Garnish with remaining fresh herbs and enjoy!