Skillet Vegetable And Ricotta Lasagne

• 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

1. Heat oil in a large, deep skillet on medium-high heat. Cook onion and garlic, stirring, until onion has softened.
2. 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.
3. 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.
4. Preheat the broiler. Broil lasagne for 5 mins, or until cheese browns. Cover; let stand for 5 mins before serving.

olive oil, onion, garlic, noodles, baby spinach, frozen italian vegetable mix, tomato pasta sauce, ricotta cheese, mozzarella cheese

Taken from recipes-plus.com/api/v2.0/recipes/32368 (may not work)