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1
Preheat oven to 375 F. Grease a rectangular (9x13) baking dish with cooking spray and set aside.
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2
In a food processor, combine tomatoes, garlic, 10 leaves of basil and a generous amount of salt and pepper.
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3
Process until pureed.
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4
Taste for seasoning and set aside.
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5
In a small skillet over medium-high heat, saute shallot with 1/2 tablespoon olive oil until softened, about 3 minutes.
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6
Then remove from heat.
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7
In a small bowl, combine ricotta, red pepper flakes, remaining olive oil, sauteed shallot and salt and pepper to taste.
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8
Begin layering lasagna.
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9
First, coat the bottom of the baking dish with a bit of the tomato sauce.
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10
Next layer on half of the noodles, overlapping them slightly.
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11
Spread more tomato sauce on top of that.
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12
Drop dollops of the ricotta mixture on top of sauce and then layer 1/2 the zucchini, kale and the remaining basil.
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13
Repeat these veggie layers once more and then top with last layer of noodles, sauce and remaining ricotta.
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14
Bake loosely covered with tin foil for 30 minutes.
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15
Remove foil and continue baking for another 15 minutes.
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16
Remove from oven and let cool for 5-10 minutes before cutting and serving.
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17
Garnish with additional basil.
