Skillet Lasagna

16 ounces flat dried pasta, such as farfalle
3/4 pound sausage 
2 onions, finely chopped
1/2 cup chopped red bell pepper
1/4 # mushrooms
2 cloves garlic, minced
2 14.5-ounce can no-salt-added tomato sauce
2 teaspoons dried oregano
1/2 teasoon dried basil
1/4 teaspoon dried thyme
Salt
Freshly ground black pepper
1 cup part-skim ricotta cheese
1/2 cup part-skim mozzarella cheese, grated
2 tablespoons grated Parmesan cheese
2 tablespoons chopped flat-leaf parsley
2 eggs, lightly beaten

Cook pasta barely done, still firm, Drain, set aside.

Meanwhile, in a large skillet over medium-high heat,
brown the sausage, breaking up the clumps with a 
spoon, about 3 minutes. Add the onion and bell pepper 
and cook, stirring, for 3 minutes. Add the zucchini 
and garlic and cook for 1 minute. Drain off the fat. 
Stir in the tomato sauce, oregano, basil and thyme 
and salt and pepper to taste. Reduce the heat to 
medium and cook for 10 minutes.

In a medium bowl, mix the three cheeses, parsley, 
egg and more black pepper to taste. Add the cheese 
mixture and the pasta to the 9x13 pan. Bake at
375 for 25 minutes, broil 4 minutes to brown. 
Let stand for 5 minutes before serving.