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1
Place the lasagna sheets in a shallow dish filled with water.
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2
Soak for 30 minutes (while you prepare the rest of the meal).
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3
Pulse the tomatoes in a food processor until smooth, then set them aside.
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4
Heat 1 tablespoon of oil in a small saucepan over medium heat.
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5
Add the garlic and let it bloom for 30 seconds, or until fragrant.
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6
Pour the tomatoes into the saucepan as well as a pinch of salt and pepper, cover and simmer on low while you prepare the rest of the meal.
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7
Heat the remaining 2 tablespoons of oil in a large skillet over medium heat.
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8
Add the zucchini and squash and saute until browned and soft, 4 minutes.
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9
Add the Swiss chard and continue to saute until it wilts, another 2 minutes.
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10
Season with salt and pepper and set aside.
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11
In a small bowl, mix the ricotta cheese with the herbs and another pinch of salt and pepper.
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12
Pat each lasagna sheet dry and place one on each serving plate.
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13
Arrange some vegetables over each sheet, followed by a dollop of the herbed ricotta.
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14
Layer with another sheet and some more veggies.
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15
Then more ricotta.
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16
Then another sheet.
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17
Then more veggies, one more dollop of ricotta.
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18
Finally, spoon the tomato sauce over each pile.
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19
Go as crazy as you want here.
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20
Garnish with toasted walnuts, Parmesan shavings and a few fresh basil leaves.
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21
And probably another pinch of salt and pepper, for good measure.
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22
Recipe makes enough for 2.
