Busy Day Lasagna

Occasionally I look through my frig for what I like to call a Buffet Menu Idea (group of left-overs) or for things that need to be used up.  Today I found a partial jar of pasta sauce and some ricotta cheese. I also had some Italain Sausage in the freezer that I had purchased for a meal that didn't happen and some miscellaneous veggies that needed using.  I hate wasting food!

Here's what I came up with.  This recipe serves 2-4 so multiply it for your family.

12 ounces pasta sauce
1 cup water
2 large cloves garlic, minced (can use three cloves of your pickled garlic)
1/2 teaspoon dried oregano
1-2 cups gluten-free noodles (use penne {tube} or other curly pasta so the sauce sticks to the noodles)
1/2 cup Ricotta Cheese  (can substitute cottage cheese)
8 ounces bulk Italian Sausage (ground beef works)
8 ounces vegetables (brocolli, cauliflower, zuchinni, carrots), cut in bite size pieces
1 1/2 tablespoons chopped fresh basil (or 3/4 tablespoon dried)
3/4 cup Italian cheese blend (or 1/2 cup Mozzarella and 2 tablespoons Parmesan)

1. Crumble the Italian sausage into a large skillet and cook 5 minutes or until done, stirring occasionally.
2. Stir in spaghetti sauce, water and garlic.  Bring to boil.
3. Add your vegetables. (if your veggies are pre-cooked left-overs add at the end)
4. Stir in noodles; cover.
5. Cook sauce on medium-low heat for 9-12 minutes or just until noodles are tender, stirring occasionally.  Remove from heat; stir.
6. Mix ricotta and basil; drop spoon fulls over the noodle mixture.  Sprinkle with remaining cheeses; cover.  Let stand 5 minutes until cheese is melted.