Easy Skillet Lasagna by Meredith F Easy Skillet Lasagna 1 1/2 tablespoons extra-virgin olive oil 1 large onion, chopped 1 cup chopped mushrooms 2 garlic cloves, minced 2 (14.5-ounce) cans Italian diced tomatoes, drained 1/4 cup tomato sauce 3 large basil leaves, chopped 1/4 teaspoon black pepper 1 teaspoon sea salt 1/2 cup part-skim ricotta cheese 1/2 cup part-skim mozzarella cheese 3 tablespoons Parmesan cheese About 6-ounces lasagna noodles, broken into thirds and fully cooked 2 tablespoons parsley (dried or fresh)Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes. 2. Add noodles to the skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley. Cook about 2 more minutes, or until mixture has thickened. 3. Serve immediately with additional basil or parsley.