Instructions

1. Heat olive oil in a large skillet over medium high heat. Add onion, zucchini, and bell pepper and cook about 3 minutes or until vegetables begin to soften. Add garlic, oregano, and thyme.
2. Crumble meat into pan with sautéed veggies and cook until meat is browned. Once the meat has cooked through, spoon ½ cup ricotta cheese evenly over the top of the beef.
3. Top ricotta cheese with the broken lasagna noodles allowing noodles to overlap as needed.
4. Pour crushed tomatoes and petite-diced tomatoes over noodles. Cover and bring to a boil. Once the pan is boiling, reduce heat to medium-low and let simmer for 20 minutes until noodles are softened.
5. Spoon the rest of the ricotta and sprinkle mozzarella and Parmesan on top. Replace lid and allow cheese to melt.
6. Remove from heat and cut. Garnish with basil, if desired.