Easy Skillet Vegetable Lasagna

Ingredients

• tablespoon olive oil
• small yellow oniondiced
• small red bell pepperseeds removed and diced
• small zucchinidiced
• ounce sslice d mushrooms
• garlic clove sminced
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• Dash of crushed red pepper flakes
• uncooked lasagna noodles
• ounce jar pasta sauce or homemademarinara sauce
• ounce can diced tomatoes, undrained
• Kosher salt and black pepperto taste
• 1/2 cup ricotta cheese
• ounce sfresh mozzarellathinly slice d
• 1/4 cup freshly grated Parmesan cheese
• 1/3 cup chopped fresh basilfor garnish

Instructions

1. In a large skillet, heat the olive oil over medium high heat. Add onion, pepper, zucchini, and mushrooms, and cook for 5 7 minutes or until the vegetables are tender. Add in the garlic, dried basil, dried oregano, and dash of crushed red pepper flakes.
2. Break the lasagna noodles into large pieces and add them into the pan. Pour the pasta sauce and tomatoes over the noodles, making sure all of the noodles are covered. You might have to use a spoon to push down some of the noodles. Season with salt and black pepper, to taste.
3. Reduce heat to medium and cover the skillet with a lid. Cook for 20 minutes or until noodles are al dente.
4. Remove the lid and gently stir in the ricotta cheese. Top the lasagna with fresh mozzarella slices. Put the lid back on until the cheese melts, about 3 4 minutes. Remove the lid and garnish with Parmesan cheese and fresh basil. Scoop the lasagna into bowls or put on plates and serve warm.
5. Note if your skillet doesn't have a lid, you can use a large baking sheet to cover the skillet. To make this gluten free, use gluten free lasagna noodles. For store bought sauce, we like DeLallo brand.