Skillet Vegetable Lasagna

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

1 to 2 tablespoons extra virgin olive oil

½ cup chopped yellow or white onion

4 garlic cloves, minced or 1 teaspoon garlic powder

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 ½ inch chunks

1 small yellow squash, cut into ½ inch chunks

¼ cup chopped fresh basil

1 cup ricotta cheese, whole milk or part skim

1 cup freshly grated Parmesan cheese

Directions at melskitchencafe.com

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