1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 c mushrooms, chopped
2 garlic cloves, minced
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 c tomato sauce
3 basil leaves, chopped
1/4 tsp black pepper
1 tsp sea salt
1/2 c skim ricotta cheese
1/2 c part skim mozzarella cheese
3 tbsp Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & 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.
Add noodles to 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 is thick. Serve immediately with additional basil or parsley.
Original recipe found here.