Easy Skillet Garden Lasagna
6 whole wheat lasagna noodles, broken into thirds
2 tablespoons olive oil
1 sweet onion, diced
4-6 oz mushrooms, sliced
2-4 garlic cloves, minced
1 yellow squash, sliced and chopped
1 zucchini, sliced and chopped
2 handfuls of baby spinach (how much you prefer/have room for, it wilts down a lot)
Salt and pepper to taste
4 oz 2% milk mozzarella cheese
1/2 c. part-skim ricotta
Pasta sauce: red jarred sauce, homemade or your favorite (Amount varies on your preference, I used maybe 1/3 of a jar)
3 tablespoons parmesan cheese, sprinkled on top (optional)
Fresh basil leaves, to garnish (optional)
Preheat oven to 425 F.
Boil water for pasta and cook pasta according to directions, shaving a few minutes off the time.
Meanwhile water is boiling or pasta is cooking, heat a large oven-safe skillet over medium heat and add olive oil.
Add in your veggies and garlic, tossing to coat for about 10 minutes or until softened. If using spinach, add it last towards the end since it cooks really fast. Season with salt and pepper.
Add sauce, mozzarella and cooked lasagna noodles to the skillet with the veggies, gently tossing to distribute.
Cover with scoops of ricotta and sprinkle with fresh basil if you'd like.
Bake for 15-20 minutes, or until cheese is golden and bubbly. Serve with extra parmesan if you are a cheese lover like me!