Skillet Lasagna

4 No-Boil lasagna noodles
2 tso. olive oil
1 small onion, sliced thinly
3/4 tsp. salt
4 garlic cloves, minced
1/4 tsp. red pepper flakes
3/4# broccoli, cut into florets
15oz. container Ricotta cheese
4 T. fresh parsley, chopped
1 tsp. grated lemon zest
1 1/2 C. Italian cheese blend
1/4 C. vegetable broth

In 12"skillet, bring 2" of water to boil. Add noodles for 6 minutes. Drain, reserve pasta in separate bowl.

Heat oil over medium-high. Add onion and 1/2 tsp. salt. Cook until soft.
Stir in half of garlic, red pepper, broccoli, and 1/2 C. water. Bring to a boil; cook uncovered for 5 minutes. Transfer to a bowl.

Preheat broiler.
Combine Ricotta, 3 T. parsley, lemon, remaining garlic, and 1/4 tsp. salt in bowl. Mix well.

Spray skillet with cooking spray. Place 1 noodle on bottom, spread with 1/2 C. Ricotta mixture, 1/3 C. broccoli mixture, and 3/4 C. cheese. Layer with noodle, Ricotta, broccoli, and cheese mixtures. Repeat until all ingredients used.

Pour broth around edges and simmer on high.
Broil lasagna (6" from heat) until bubbly and browned.

Sprinkle with remaining parsley before serving.

{LDM}