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1.
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In a medium cast iron skillet, heat the stove to medium heat.
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Cook the Italian sausage in a coating of olive oil with the lid on.
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Turn the sausage every few minutes and take off when browned, 10 to 15 minutes.
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Chop the sausage into small pieces.
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2.
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In the same pan, add the chopped white onion and minced garlic.
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Saute for about 5 minutes and add back the sausage pieces.
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Season with salt and pepper and continue to do so for each layer.
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Pour half of the crushed tomatoes, the red wine, half the fresh oregano, and season with salt and pepper over the veggie/meat mixture.
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3.
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Layer lasagna sheets over sauce, meat, and onions.
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Break sheets to fit in the pan and only put down one layer.
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4.
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Lay sliced zucchini rounds over the lasagna sheets.
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Take the ricotta mixed with chopped basil and half of the parmesan and spread over the zucchini.
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5.
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Put one more layer of lasagna sheets on top.
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Pour the rest of the crushed tomatoes and the remaining oregano.
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6.
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Spread fresh mozzarella on top and the remaining fresh grated parmesan.
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Put the lid on and lower to medium low heat.
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Cook for about 25 minutes.
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If sauce starts to bubble over, spoon some of it out of the pan.
