Skillet Vegetable And Ricotta Lasagne - cooking recipe

Ingredients

1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 pkg (8 oz) no boil lasagne noodles
5 oz baby spinach leaves
1 pkg (16 oz) frozen Italian vegetable mix
1 jar (24 oz) tomato pasta sauce
1 1/2 cups ricotta cheese
1 1/2 cups grated mozzarella cheese

Preparation

Heat oil in a large, deep skillet on medium-high heat. Cook onion and garlic, stirring, until onion has softened.
Meanwhile, break lasagne lengthwise into strips. Set long strips aside; save any small broken pieces. Sprinkle small broken pasta pieces, spinach and vegetables into pan; mix gently to combine.
Pour tomato sauce and 1 cup water into pan; insert long pasta strips into the mixture. Bring to a boil on high heat. Reduce heat to low. Sprinkle with both cheeses. Cover and simmer for 20 mins.
Preheat the broiler. Broil lasagne for 5 mins, or until cheese browns. Cover; let stand for 5 mins before serving.