Skillet Lasagna

I've said before that I have a zillion boxes of pasta and half of those zillion are lasagna noodles.  Hence, why I tried this recipe.  Eric loved the addition of the chopped red peppers to the dish and when he went back for his third helping, I told him it was supposed to feed 6 to 8... he laughed.

1 lb hot Italian sausage
1/2 onion, chopped
2 garlic cloves, chopped
1 sweet red pepper, chopped
1 tbsp EVOO
1 1/2 jars of pasta sauce (total 36oz of sauce)
1 tsp dried oregano
1 tsp dried basil
6 lasagna noodles, cooked
3 c shredded mozzarella cheese
3/4 c shredded parmesan cheese

Heat EVOO in a 10 inch deep skillet over medium high heat.  Add peppers, onions, and garlic.  Cook 3-4 minutes.  Add hot sausage and continue to cook until sausage is cooked through.  Drain fat and combine with pasta sauce in a bowl.  Turn heat to medium.  Spray skillet with non stick spray and add 1c of meat sauce.  Layer three noodles on top, cutting if needed.  Top with 1 1/2 c mozzarella cheese, 1/4 c of parmesan cheese, and half of the remaining sauce.  Top with three noddles, rest of sauce, and finish with cheeses.  Cover.  Heat over medium heat for 5 minutes and reduce heat to low.  Continue to cook for 30 minutes or until top cheeses melt.