Skillet Summer Vegetable Lasagna

recipe from Mel's Kitchen Cafe

Okay, I am trying to become a good food photographer, but I just didn't know how to make this picture look exceptionally appetizing, but trust me, it is a delicious, easy meal that utilizes many of the garden vegetables you probably have coming out of your ears this time of year.  

Serves 4-6

2 Tbsp extra virgin olive oil

1 yellow onion, chopped fine

4 garlic cloves, minced

1 (28 oz.) can diced tomatoes (I used a quart jar of my stewed garden 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 (I didn't have any fresh, so I used about 1 1/2 tsp dried)

1 cup part skim ricotta cheese (I used cottage cheese)

1 cup freshly grated Parmesan cheese

(I also added 2 cups fresh spinach)

1 tsp salt

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 tsp salt to skillet.  

Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer.  Reduce 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, (spinach if, using), 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.