In a large skillet, heat the olive oil over medium-high heat. Add onion, pepper, zucchini, and mushrooms, and cook for 5-7 minutes or until the vegetables are tender. Add in the garlic, dried basil, dried oregano, and dash of crushed red pepper flakes.

Break the lasagna noodles into large pieces and add them into the pan. Pour the pasta sauce and tomatoes over the noodles, making sure all of the noodles are covered. You might have to use a spoon to push down some of the noodles. Season with salt and black pepper, to taste.

Reduce heat to medium and cover the skillet with a lid. Cook for 20 minutes or until noodles are al dente.

Remove the lid and gently stir in the ricotta cheese. Top the lasagna with fresh mozzarella slices. Put the lid back on until the cheese melts, about 3-4 minutes. Remove the lid and garnish with Parmesan cheese and fresh basil. Scoop the lasagna into bowls or put on plates and serve warm.

Note-if your skillet doesn't have a lid, you can use a large baking sheet to cover the skillet. To make this gluten-free, use gluten-free lasagna noodles. For store bought sauce, we like DeLallo brand.