Prep: 1. Boil water for pasta. 2. Mince garlic, halve tomatoes and slice zucchini into 1/4 inch slices. 3. Shred cheese and tear the basil. Make: 1. Break each lasagna noodle in half and then cook pasta according to package instructions (when done, drain and drizzle with olive oil). 2. Meanwhile, in a small bowl, combine ricotta, Parmesan, and 2 teaspoons olive oil and salt and pepper to taste. 3. In a large skillet, heat 1 tablespoon olive oil over medium-high. Add garlic, tomatoes, zucchini and salt and pepper to taste. Cook, stirring, until almost soft, about 3-5 minutes. Toss with basil. 4. To serve, assemble the lasagna on each individual plate - Place a little of the vegetables on four plates; top with a noodle and small spoonfuls of cheese mixture, and more veggies. Repeat layering twice, then top with remaining noodles and veggies. Garnish with basil.
Plain yogurt also works well in place of the ricotta!