Summarize the following:
You'll need 1 zucchini, 1 medium red bell pepper, 1 medium onion, 3 cloves of garlic, part-skim ricotta cheese, and mozzarella cheese. Wash the vegetables, seed the red pepper and chop them into 1/2-inch pieces. You should mince the garlic. Set these aside while you shred the cheese. You'll need to shred and set aside:  1 cup (250 g) of part-skim ricotta cheese 8 ounces (226 g) of mozzarella, shredded Heat a large and deep 12-inch skillet over medium-high heat. Add 2 tablespoons of olive oil. Once the oil is hot, add your chopped vegetables and 1/2 teaspoon of salt. Saute the vegetables for 6 minutes and stir them frequently to prevent them from sticking. The onion should become translucent while the zucchini and red pepper soften. Open and add one 28-ounce (800 g) can of crushed tomatoes to the skillet. Stir the tomatoes into the other vegetables until they're combined. Break up 6 ounces (170 g) of no-boil lasagna noodles into thirds and add them to the skillet. Push them into the vegetable sauce so they're covered. It's alright if some of the broken noodles are poking out from the sauce a little. You'll stir the lasagna as it cooks, so those noodles will become covered and soft. Cover the skillet with a lid and cook it over low heat for 15 minutes. Take the lid off and stir it a few times. Once the noodles are almost soft, scatter 1 cup (250 g) of the part-skim ricotta cheese and 8 ounces (226 g) of the shredded mozzarella over the lasagna. Cover the lasagna and finish cooking it for another 10 minutes. To garnish the lasagna, you can sprinkle it with ground black pepper and 1 cup (25 g) of torn fresh basil.
Chop the vegetables and shred the cheese. Saute the vegetables. Add the crushed tomatoes and lasagna noodles. Cook the lasagna and add the cheese.