Skillet Summer Vegetable Lasagna
1 to 2 tablespoons extra virgin olive oil
½ cup chopped yellow or white onion
4 garlic cloves, minced or 1 teaspoon garlic powder
1 (28-ounce) can diced tomatoes (see note)
1 teaspoon salt, I use coarse, kosher salt
10 curly-edged lasagna noodles, broken into 1 or 2-inch lengths
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
¼ cup chopped fresh basil
1 cup ricotta cheese, whole milk or part skim
1 cup freshly grated Parmesan cheese
In a large 12-inch skillet heat the oil over medium heat until hot and rippling. Add the onion and cook until softened, 2-3 minutes. Add the garlic or garlic powder, and cook until fragrant, about 30 seconds.
Drain the diced tomatoes into a 2- or 4-cup liquid measure. Add water to the tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to the skillet.
Scatter the broken noodles into the skillet, layer the drained 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 occasionally (again, to prevent sticking – add broth or water, if mixture seems dry), until noodles and squash are tender, 6-8 minutes.
Off the heat, add the basil, half of the ricotta cheese and half of the Parmesan cheese. Stir until creamy. Dollop the remaining ricotta cheese over the noodles, season with salt and pepper to taste, and sprinkle with remaining Parmesan cheese and fresh basil, if desired.