Summer Lasagna

Ingredients

• 8 regular lasagna sheets (don't use "oven-ready")
• 5 cups heirloom cherry tomatoes
• 4 cloves fresh garlic, minced
• 2 cups fresh thinly sliced basil, divided
• 2 to 3 cups thinly sliced zucchini and yellow squash
• 2 cups freshly grated parmesan cheese (plus more for garnish)
• Olive oil
• Salt and pepper (to taste)
• 2 cups ricotta cheese (I use whole milk ricotta)
• 2 tablespons olive oil
• Fresh basil (about 8 leaves)
• Lemon zest (to taste)

Instructions

1. 1

   Cook the lasagna sheets according to package directions. To keep the lasagna warm, don't rinse through cold water.

2. 2

   Make the whipped ricotta: In a food processor, combine ricotta, olive oil, salt and pepper to taste and pulse continuously until smooth-ish. Then, add the lemon zest and basil and pulse a few more times.

3. 3

   Cook the cherry tomato sauce: Heat a few drizzles of olive oil in a skillet over medium high heat. Cook down the cherry tomatoes until blistered, and then press them to make a rustic sauce. Stir in the garlic, basil (about 2 tablespoons), salt and pepper to taste. Sauté until fragrant.

4. 4

   Sauté zucchini and yellow squash: Meanwhile, in another skillet sauté the sliced zucchini and squash. Season with salt and pepper to taste.

5. 5

   Assemble: Start with a thin layer of tomato sauce, followed by a lasagna sheet, whipped ricotta, cherry tomato sauce, zucchini, fresh sliced basil, and shredded parmesan cheese. Repeat until you get about 3 layers.

6. 6

   Finish with extra cheese on top. Enjoy!