Made this skillet lasagna after seeing it in Food Network Magazine... we had all the ingredients except ricotta, but Tim humored me and went to Giant to get it. Lots of veggies in there: carrots, zucchini, spinach. I added 3 chorizo sausages, taken out of their casings and cooked in a frying pan.
Also, the recipes called for fresh tomatoes, but I used a 28 oz. can of crush tomatoes, no prob. And shredded mozzarella because our fresh mozzarella had gone moldy on me. Boo.
The recipe was pretty easy and tasted really good... the only problem was that it was a little soupy when it came out (perhaps I could have let it sit a few more minutes before slicing), and the bottom lasagna noodle got a little burnt to the bottom of the skillet. Maybe I should have used a non-stick skillet?
Anyway: tasty nonetheless.