Cook lasagna noodles.
Cut a couple of pints of cherry tomatoes in half and a couple of zucchini into half moons. Saute in olive oil the zucchini for a few minutes and add the tomatoes and garlic with 2 minced cloves of garlic. Season with oregano, salt and pepper.
When they are soft, layer cooked lasagna noodles + ricotta + veggies alternating twice. Top with a noodle, a dollop of ricotta a basil leaf and sprinkle with Parmesan!
Deliciously fresh summer fare.