In a large skillet, heat the extra virgin olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the chopped mushrooms and continue to cook for another 3 minutes, stirring occasionally.
Stir in the minced garlic and cook for an additional minute until fragrant. Then, add the drained Italian diced tomatoes and tomato sauce to the skillet. Mix well to combine all the ingredients.
Add the chopped fresh basil, black pepper, and sea salt to the skillet. Stir everything to ensure the flavors meld together beautifully.
Lower the heat to medium-low and gently fold in the ricotta cheese and half of the mozzarella cheese. Mix until the cheeses are well incorporated into the sauce.
Add the cooked lasagna noodles. Gently fold them into the skillet, ensuring they are coated with the sauce and cheese mixture.
Sprinkle the remaining mozzarella cheese and the Parmesan cheese over the top of the lasagna mixture.
Cover the skillet with a lid and let it cook for about 5-7 minutes, or until the cheese is melted and bubbly. If you like a bit of a golden crust, you can broil it for an additional 1-2 minutes.
Once cooked, remove from heat and garnish with chopped fresh Italian parsley. Serve hot!
