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Cook pasta (mini lasagna would be perfect, but you can use any gluten free, whole grain or other pasta- even zoodles) according to package directions until al dente. Drain, rinse and set aside.
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Add olive oil to a large skillet and heat over medium. Add onion and pepper and sauté until onion is translucent. Add 2 cloves garlic, red pepper, salt, pepper and Italian seasoning and sauté until fragrant. About 30 seconds. Crumble sausage into skillet and cook until no longer pink, breaking meat up with a wooden spoon. Drain fat if needed.
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Add mushrooms, zucchini, and tomatoes to meat mixture. Continue to simmer for another 5 minutes.
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Add marinara sauce and cooked pasta, mix well. Cover and remove from heat.
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In a bowl, mix ricotta with remaining 1 clove of minced garlic, fresh basil (reserving 1 tbsp for garnish) and salt and pepper to taste.
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Drop ricotta mixture by heaping spoonful into the skillet and top with remaining basil and Parmesan cheese. Cover until cheese is melted and serve.