Skillet Vegetable Lasagna

2 teaspoons extra virgin olive oil

1 yellow onion, chopped fine

4 garlic cloves, minced**

1 (28-oz.) can diced tomatoes**

Salt and pepper to taste

10 curly-edged lasagna noodles, broken into 2-inch lengths**

1 small zucchini, cut into 1/2 inch chunks

1 small yellow squash, cut into 1/2 inch chunks

1/4 cup shredded fresh basil**

1 cup part skim ricotta cheese

1 cup freshly grated Parmesan cheese**

Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain juice from diced tomatoes into a 2-cup liquid measuring cup. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.

Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won't stick!) for about 10 minutes.

Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the ricotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta  cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

** Substitutions:  I used about 2 teaspoons of chopped garlic from a jar, I added about a cup of spaghetti sauce in addition to the diced tomatoes and 2 c. water, decreased the noodles to 6-7, 1 t. dried basil and substituted a couple handfuls of fresh spinach coarsely chopped instead of fresh basil, and used an Italian cheese blend (mozzarella, parmesan, provolone, romano, etc) and sprinkled with grated parmesan. 

Recipe from Mel's Kitchen Cafe