Bring the vegetable stock to a boil in a large skillet. Add the lasagna noodles, breaking them into bite-size pieces, and cook then for 8 minutes (or until about 2 minutes before done).
Add the spinach and lower the heat. Stir until wilted, about 2 minutes.
Add the garlic, spices and crushed tomatoes, stir well, and bring to a simmer once again. Simmer until slightly reduced, about 5 minutes. Taste and adjust seasoning.
Lower the heat and stir in the ricotta cheese and stir until warm. Sprinkle with the mozzarella and parmesan and heat, without stirring, until the cheese begins to melt. Remove from the heat and serve warm.
Recipe by Gourmet Veggie Mama at http://www.gourmetveggiemama.com/2013/02/20/spinach-and-ricotta-skillet-lasagna/