Lasagna in a frying pan

Ingredients:

• 6 no-bake lasagna sheets
• 1/4 cup extra-virgin olive oil + extra for drizzling
• 4 cloves garlic, chopped
• 0.7 kg ripe tomatoes, diced
• 4 tbsp chopped fresh basil and/or parsley, plus extra for serving
• 1 cup ricotta
• 1 large egg
• 2 tbsp grated Parmesan cheese + extra for serving
• 1 carrot, cut into ribbons
• 1 zucchini, sliced ​​into ribbons
• 3.5 cups spinach
• 150 g mozzarella, thinly sliced

Preparation:

1. In a large skillet, heat 1/4 cup olive oil over medium-high heat. Add garlic; cook until golden, 1 minute. Add tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and black pepper to taste; cook until tomatoes release their juices, about 5 minutes. Transfer to a blender and puree. Return 1 cup sauce to the skillet and reduce heat to low; set aside the remaining sauce.
2. Meanwhile, in a bowl, combine ricotta, egg, Parmesan, remaining 3 tablespoons herbs, 1/2 teaspoon salt and black pepper to taste.
3. Place 2 lasagna noodles on top of the sauce in the skillet. Top with half the carrots and zucchini, drizzle with olive oil, and season with salt and black pepper. Top with half the spinach, half the ricotta mixture, a few slices of mozzarella, and 2-3 tablespoons of the reserved tomato sauce. Repeat the layers, finishing with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked through and the cheese is melted, 20-25 minutes.
4. Let rest for a few minutes, then slice. Sprinkle with Parmesan and fresh herbs.