Veggie Lasagna Skillet

• 4 large handfuls macaroni (I didn't have any whole grain pasta in the house, but if you do, use it instead of white pasta)
• half a bag frozen spinach, about 8 oz.
• salt
• EVOO
• 1 medium zucchini, coarsely chopped
• 1/2 a plastic container baby portobello mushrooms, chopped
• 3/4 onion, chopped
• 2 garlic cloves, finely chopped
• 1/2 jar roasted red peppers, chopped
• 1 tbsp Smart Balance spread
• 2 tbsp flour
• 3/4 cup fat free chicken broth
• 3/4 cup milk
• 1 15 oz container part-skim ricotta cheese
• 2 large handfuls shredded Parmesan cheese
• 1 handful fresh basil leaves

Bring a salted pot of water to a boil. Cook pasta according to package directions, approximately 11 minutes.

Place the frozen spinach on a large plate and microwave about 2 1/2 minutes to defrost. Honestly, I laid two sheets of paper towel on the plate before adding the spinach. However, the paper company employee in me cannot, in good faith, recommend this without a warning that there is a chance the paper could catch fire in your microwave. 

While the spinach is defrosting and the pasta is cooking, heat a large, deep skillet on medium heat. Add EVOO, about one turn of the pan. Add the mushrooms and zucchini. Cook about 3-4 minutes, stirring occasionally. Add in the onion and garlic. Sprinkle with salt, give another stir or two, and cook another 4 minutes or so, until the onions are tender. Add the spinach and roasted peppers, stir to combine, and remove from skillet. Set aside. Return the skillet to the burner. Add another turn of the pan of EVOO and the Smart Balance spread and let them melt together. Add the flour, then whisk in the milk and chicken broth and stir occasionally. Let cook about 5-7 minutes, until the sauce is bubbly and has reduced and thickened. Add the veggies back to the skillet. Add 1 handful of the Parmesan cheese and stir to combine. The cheese should quickly melt. Remove from heat and let sit to thicken a little more. 

Before draining the pasta, add one ladle-ful of  the starchy water to a medium sized bowl. Add the ricotta to the starchy water. Mash a little with a fork to break up a little. Add the remaining handful of Parmesan to the ricotta and give another mash to combine. Add the pasta to the bowl and stir to thoroughly combine and to cover all the pasta. Tear the basil leaves into chunks, making sure to remove the stems. Add to the cheesy pasta. Add the veggie mixture to the pasta and give a final stir or two to combine all ingredients.

Adapted from Express Lane Meals