Free-Form Vegetarian Lasagna

Place the lasagna sheets in a shallow dish filled with water. Soak for 30 minutes (while you prepare the rest of the meal).

Pulse the tomatoes in a food processor until smooth, then set them aside.

Heat 1 tablespoon of oil in a small saucepan over medium heat. Add the garlic and let it bloom for 30 seconds, or until fragrant. 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.

Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the zucchini and squash and saute until browned and soft, 4 minutes. Add the Swiss chard and continue to saute until it wilts, another 2 minutes. Season with salt and pepper and set aside.

In a small bowl, mix the ricotta cheese with the herbs and another pinch of salt and pepper.

Pat each lasagna sheet dry and place one on each serving plate. Arrange some vegetables over each sheet, followed by a dollop of the herbed ricotta. Layer with another sheet and some more veggies. Then more ricotta. Then another sheet. Then more veggies, one more dollop of ricotta. Finally, spoon the tomato sauce over each pile. Go as crazy as you want here.

Garnish with toasted walnuts, Parmesan shavings and a few fresh basil leaves. And probably another pinch of salt and pepper, for good measure.

Recipe makes enough for 2.