Ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 4 cloves gar­lic, sliced
• 1 1/2 pounds ripe toma­toes, diced
• 4 table­spoons chopped fresh basil and/or pars­ley, plus more for garnish
• Kosher salt and freshly ground pepper
• 1 cup ricotta cheese
• 1 large egg
• 2 table­spoons grated parme­san cheese, plus more for garnish
• 6 sheets no-bake lasagna noodles
• 1 car­rot, peeled into ribbons
• 1 zuc­chini, peeled into ribbons
• 3 1/2 cups baby spinach
• 1/3 pound moz­zarella cheese, thinly sliced

Directions

1. Heat the 1/4 cup olive oil in a large skil­let over medium-high heat. Add the gar­lic; cook until golden, 1 minute. Add the toma­toes, 1 table­spoon herbs, 1/2 tea­spoon salt, and pep­per to taste; cook until saucy, about 5 min­utes. Trans­fer to a blender and puree. Return 1 cup of the sauce to the skil­let and reduce the heat to low; reserve the remain­ing sauce.

2. Mean­while, mix the ricotta, egg, parme­san, the remain­ing 3 table­spoons herbs, 1/2 tea­spoon salt, and pep­per to taste in a bowl.

3. Place 2 lasagna noo­dles over the sauce in the skil­let. Layer half of the car­rot and zuc­chini on top; driz­zle with olive oil and sea­son with salt and pep­per. Cover with half of the spinach, half of the ricotta mix­ture, a few pieces of moz­zarella and 2 to 3 table­spoons of the reserved tomato sauce. Repeat the lay­ers, end­ing with noo­dles. Top with the remain­ing sauce and moz­zarella. Cover and sim­mer until the lasagna is cooked and the cheese melts, 20 to 25 minutes.

4. Let rest for a few min­utes before slic­ing. Gar­nish with more parme­san and fresh herbs.

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