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Composition - Skillet Veggie Lasagna:

1. Need 1 tbsp. for olive oil
2. Get 1/2 of onion, diced
3. Need 1 for small bell pepper, diced
4. You need 1 - small zucchini, diced
5. Require 8 oz. sliced mushrooms
6. Require 3 cloves garlic, minced
7. Take 1/4 tsp. - each dried oregano, dried basil, red pepper flakes
8. You need 8 uncooked lasagna noodles, broken into pieces
9. Provide 24 oz. - marinara sauce (Store bought or homemade)
10. Prepare 1 can (15 oz.) for diced tomatoes, undrained
11. Make ready to taste - salt and pepper
12. Need 1/2 cup ricotta cheese
13. Get 1 cup shredded mozzarella cheese
14. Get 1/4 cup shredded parmesan cheese
15. Give - Chopped fresh basil, for topping

Skillet Veggie Lasagna start cooking:

1. In a large skillet with a tight fitting lid, heat the olive oil over medium-high heat. Then add the onions, peppers, zucchini and mushrooms. Cook, stirring often, for 5-7 minutes, until the veggies are tender. Stir in the garlic, dried oregano, dried basil and red pepper flakes and cook, stirring, a minute or so more, until fragrant.
2. Add the broken up lasagna noodles to the skillet, then pour the marinara sauce and diced tomatoes over the top of the noodles. Then fill up the empty tomato can about halfway with water and pour that in. Make sure all noodles are covered. Season to taste with salt and pepper.
3. Once it reaches a low boil, reduce the heat to medium and cover with a lid. Allow to simmer, stirring occasionally, for 15-20 minutes or until the noodles are al dente.
4. Once noodles are done, lower the heat down to the lowest setting and stir in the ricotta cheese.
5. Spread the mozzarella cheese over the top, then cover with the lid for 3-4 minutes, until it all is melted. Top with the parmesan cheese and freshly chopped basil. Serve immediately. Refrigerate any leftovers.

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