This lightened-up veggie skillet lasagna is begging for a spot on your weeknight dinner table. Packed with zucchini, mushrooms, spinach, and tomatoes, this Italian supper recipe comes together all in your skillet. Quick and easy is the name of the game.
2 tablespoons olive oil, divided
12 ounces zucchini, cut lengthwise into 1/4-in.-thick slices, divided
Heat 1 1/2 teaspoons oil in a large cast-iron skillet over medium-high. Add half of zucchini; cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining zucchini. Add remaining 1 tablespoon oil to pan. Add onion and mushrooms; cook 6 minutes. Stir in spinach and garlic; cook 1 minute. Remove pan from heat.
Spread mushroom mixture in bottom of pan; top with cooked zucchini. Pour 2 cups tomatoes over zucchini; top with salt. Arrange noodles over top, breaking ends as needed to fit in pan. Spread remaining tomatoes over pan; top with ricotta. Cover, and simmer 20 minutes over medium-low or until noodles are done.
Remove pan from heat. Preheat broiler with oven rack in top position.
Sprinkle mozzarella over pan; broil 3 minutes or until melted and lightly browned.