Spinach and vegetable lasagna are staples in our house but sometimes it takes a little too long. I found this recipe and decided to give it a whirl. It certainly did not disappoint and was a great substitute for traditional pan lasagna. One suggestion is to slightly reduce the amount of cheese you add because it can be super cheesy (which isn't always a bad thing). Be sure to use your largest skillet because you will need all the space you can get!
2 Tablespoons of extra virgin olive oil
1 yellow onion, finely chopped
4 garlic cloves, minced
1 (28-oz.) can diced tomatoes
Salt and Pepper
10 curly-edged lasagna noodles, broken into 2 inch lengths
1 small zucchini, cut into small chunks
1 small yellow squash, cut into small chunks
1/4 cup shredded fresh basil (this seemed like a lot so I reduced the amount)
1 cup part skim ricotta cheese
1 cup freshly grated Parmesan cheese
Heat oil in large skillet over medium heat until simmering.
Add onion and cook until softened (about 3 minutes).
Add garlic and cook until fragrant (about 30 seconds).
Drain tomatoes into 2-cup liquid measure. 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.
(Original Recipe & Above Picture from: Mel's Kitchen Cafe.)