Skillet Lasagne

2 tbs extra virgin olive oil
1 onion, chopped fine
4 garlic cloves, minced
28 oz. diced tomatoes
1 tsp salt
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
fresh basil, shredded
1 c ricotta cheese
1 c freshly grated Parmesan cheese

Heat oil in large skillet over medium heat, add onion and cook until softened, about 3 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Drain tomatoes into a 2-cup liquid measuring cup; add water until liquid measures 2 cups.  Add tomato/water mixture to skillet and 1 tsp salt.  Scatter noodles into skillet, layer tomatoes over noodles and bring to a simmer.  Reduce heat to medium and cook, covered, stirring occasionally for 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 the ricotta cheese and half the Parmesan cheese, stirring until the sauce is creamy.  Dollop remaining ricotta cheese over noodles and sprinkle with remaining Parmesan cheese.


From Melskitchencafe.com