Simple Summer Lasagna

Preheat oven to 375 F. Grease a rectangular (9×13) baking dish with cooking spray and set aside.

In a food processor, combine tomatoes, garlic, 10 leaves of basil and a generous amount of salt and pepper. Process until pureed. Taste for seasoning and set aside.

In a small skillet over medium-high heat, saute shallot with 1/2 tablespoon olive oil until softened, about 3 minutes. Then remove from heat.

In a small bowl, combine ricotta, red pepper flakes, remaining olive oil, sauteed shallot and salt and pepper to taste.

Begin layering lasagna. First, coat the bottom of the baking dish with a bit of the tomato sauce. Next layer on half of the noodles, overlapping them slightly. Spread more tomato sauce on top of that. Drop dollops of the ricotta mixture on top of sauce and then layer 1/2 the zucchini, kale and the remaining basil. Repeat these veggie layers once more and then top with last layer of noodles, sauce and remaining ricotta.

Bake loosely covered with tin foil for 30 minutes. Remove foil and continue baking for another 15 minutes. Remove from oven and let cool for 5-10 minutes before cutting and serving.

Garnish with additional basil.