Zucchini Skillet Lasagna

"I am not one for gimmicky food - you know trendy food that is trying to be different just for the sake of being different. (I am talking about you ramen burger) However I am all for trying something out of the ordinary when it makes a recipe even better. Enter my zucchini skillet lasagna where I swapped out regular pasta noodles for thinly sliced zucchini. I know what you are thinking zucchini instead of pasta (!?)but try it- that crunchy zucchini texture makes this lasagna even better. Couple notes about the recipe. First, the key to using zucchini in your lasagna is to dry them out before using them. This is really easy to do - you cook them on a sheet tray for about 30 minutes until dry. This will help to prevent your lasagna from being too soggy. Also I used chicken sausage in this recipe because I don’t eat a ton of pork (I found it at Whole Foods ) but you can of course use regular sausage. If you are a no-go on this crazy zucchini idea, just swap out the zucchini for a box of no-boil lasagna noodles. "