Skillet -Style Lasagna

This is from Country Home magazine.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 6  uncooked  lasagna noodles, broken into 2 to 3 inch pieces
• 12  ounces  bulk Italian sausage
• 1⁄2 cup  chopped onion
• 1 1⁄2 cups  coarsely shredded zucchini
• 1 (26 ounce) jar  pasta sauce with mushrooms
• 1  cup light ricotta cheese
• 3⁄4 cup  shredded mozzarella cheese
• 2  tablespoons  grated parmesan cheese

Directions

1. Cook pasta according to package directions, drain.
2. In a 10 inch skillet cook sausage and onion over medium heat until no longer pink making sure to break up sausage as it cooks.
3. Add zucchini; cook and stir for 1 minute.
4. Drain off fat.
5. Remove mixture from skillet.
6. In the same skillet arrange about half of the lasagna noodle pieces. Cover with about half of the pasta sauce. Spoon cooked meat mixture over sauce. Spoon ricotta in mounds atop meat and sprinkle 1/4 cup of the mozzarella cheese.
7. Arrange remaining lasagna noodle pieces atop cheeses. Top with remaining meat, sauce & cheese. Sprinkle with parmesan as last layer and cook covered for about 10 minutes until heated through and cheeses are melted.
8. Remove skillet from heat and let stand uncovered for about 5 minutes before serving.