Skillet Summer Vegetable Lasagna

Source: Mel's Kitchen Cafe with my own little twist (mostly because I didn't have everything that she calls for so I improvised)

Ingredients:
2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
4 garlic cloves, minced (I only used one - but it was pretty big)
1 (28-oz.) can diced tomatoes (I used one 14.5 oz can Italian style stewed tomatoes that I roughly chopped in the can with a knife, plus a medium-ish tomato from my garden)
Salt and pepper
10 curly-edged lasagna noodles, broken into 2-inch lengths (the box I had only had 9, so I used them all)
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
1/4 cup shredded fresh basil (didn't have this, though it would be lovely, so I just sprinkled in some dry)
1 cup part skim ricotta cheese (I used cottage cheese instead)
1 cup freshly grated Parmesan cheese (I didn't have any of the fresh-grated stuff, so I used the boring stuff from a shaker - worked fine, though maybe not as fancy)

Directions:

Heat oil in a large 12-inch skillet (I don't have a skillet this big, so I just used a sauce pan so I'd have enough room) over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the rictotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta  cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

Notes:
I love lasagna.  And I love that this lasagna is cooked on the stovetop so you don't have to bake it for a long time in a hot oven that makes your small apartment even hotter than it is.  This was quite delish.  Hit the spot.  I'll be making it again, that's for sure.