No-Bake Lasagna

Ingredients

• 6 to 8 lasagna noodles
• 1 container whole milk ricotta cheese
• Zest of one lemon
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil, divided
• 1/4 cup minced shallots
• 1 bunch Swiss chard, stems removed and chopped
• 1 clove garlic, minced
• 2 1/2 cups zucchini, sliced 1/2-inch thin and quartered
• 1 1/2 cups summer squash, sliced 1/2-inch thin and quartered
• 2 1/2 cups mixed cherry or grape tomatoes, halved
• 1 bunch basil, largest leaves

Directions

1. Set a large pot of salted water over high heat and bring it to a boil. Cook the lasagna noodles for the time listed on the package. Use tongs to lift them out carefully, 1 at a time, then lay them on a wire rack to dry and cool until you can handle them.
2. Fit a hand mixer with the whisk attachment. Beat the ricotta cheese with the lemon zest, 1/4 teaspoon salt, and a dash of pepper, freshly ground, until the mixture is light and fluffy, about 1 minute; the whipping makes it easier to spread and helps it go farther. Set it aside.
3. Warm 1 tablespoon olive oil in a medium sauté pan over medium heat. When the oil starts to shimmer, stir in the shallots, chard stems, and garlic, then add the remaining salt and pepper. Cook, stirring, for 3 to 5 minutes, stopping when they are just beginning to soften. Add the zucchini and squash, and cook for about 5 minutes, only until the vegetables are tender. Take the pan off the heat and move the vegetables to a separate bowl.
4. Pour 1 tablespoon olive oil into that same medium sauté pan, no need to wipe it out, and add the halved tomatoes. Cook only until they soften slightly and give off some juices; because the pan is already hot, this should take no more than a couple of minutes.
5. Cut all the noodles into thirds. Set a cut noodle on a plate, then spread on a layer of the whipped ricotta, about a couple of tablespoons, taking it all the way to the edge. Add the squash and shallot mixture, about 2 tablespoons, then a few tablespoons of the tomatoes, then a couple of basil leaves. Place another noodle piece on top and repeat the layering twice. Repeat the whole assembly for the rest of your diners.
6. Alternatively, bring a stack of cut noodles to the table, keeping them loosely separated with wax paper or damp paper towels. Let everyone build with the lasagna ingredients they want, in the order they prefer, with the vegetables and cheese arranged however they like.
7. Serve immediately.