Skillet Lasagna Toss
In a large saucepan or Dutch oven, cook lasagna noodles according to package directions. Drain and cool slightly; cut noodles in half lengthwise.Advertisement
Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage; cook until sausage is firm, breaking up large pieces. Add crushed tomatoes, tomato sauce, oregano, rosemary and garlic; cover and simmer 5 minutes.
Stir in zucchini; cover and simmer 3 minutes more or just until tender. Stir in cooked noodles to coat with sauce; heat through. Add mozzarella chunks without stirring; remove from heat, cover and let stand 1 minute or until mozzarella starts to melt. Serve, passing Parmesan for topping.
No lasagna noodles? No worries. Just swap in 7 to 8 ounces of another pasta shape.
Pile on the Veggies
Add any cooked vegetables--broccoli, carrots, peppers, green beans--to the sauce to enhance nutrient value, color and texture, and to make good use of leftovers.