Kara's Kooking - Summer skillet lasagna

I made this last weekend and it delicious.  The only complaint I had was that it needed a bit more sauce.  I would recommend adding some store bought tomato sauce to give it a bit more flavor.  I would also not use as much ricotta cheese as the recipe calls for.  Also, the bigger the skillet, the better!  The noodles need their space to simmer!

*Serves 4-6

2 tablespoons extra virgin olive oil

1 yellow onion, chopped fine

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 1/2 inch chunks

1 small yellow squash, cut into 1/2 inch chunks

1/4 cup shredded fresh basil

1 cup part skim ricotta cheese

1 cup freshly grated Parmesan cheese

Heat oil in a large 12-inch skillet over medium heat until shimmering. 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 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 rictotta 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.

Here is the original recipe.