6ounces (about)lasagna noodles,broken into thirds and cooked
2tablespoonschopped fresh Italian parsley
Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and mushrooms and cook until the garlic is fragrant, about one minute. Add in the diced tomatoes, tomato sauce, basil, salt and pepper. Cook the mixture until it thickens up a bit, around 5 minutes.
Add the noodles to the skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in the mozzarella and Parmesan. Stir in the parsley. Cook about 2 more minutes, or until the mixture has thickened.
Serve immediately with additional basil or parsley.