Ingredients
2 tablespoons olive oil2 medium zucchini, halved and sliced1/2 pound sliced fresh mushrooms1/2 cup chopped onion2 garlic cloves, minced1 jar (24 ounces) tomato basil pasta sauce1/2 cup water1/4 teaspoon salt1/4 teaspoon pepper 1/4 teaspoon crushed red pepper flakes6 no-cook lasagna noodles, broken 1/2 cup shredded mozzarella cheeseOptional: Grated Parmesan cheese and chopped fresh basil leaves
Preparation
Heat olive oil in large cast-iron or other ovenproof skillet over medium-high heat. Add zucchini and mushrooms; cook until softened, 2-3 minutes. Add onion and garlic; cook until vegetables are tender, 2-3 minutes. Add pasta sauce, water and seasonings. Stir to combine; add broken noodles. Bring to a boil. Reduce heat; cover and simmer until noodles are tender, about 15 minutes. Top with mozzarella and, if desired, Parmesan cheese. Broil until cheese melts and starts to brown. If desired, sprinkle with basil.
