Use your peeler to make ribbons of a carrot and zucchini, they will be nice and thin and cook perfectly.
Slice up some fresh mozzarella. I do NOT recommend substituting regular mozzarella. I think the fresh stuff has a lot to do with just how fabulous this dish is. Trust me on this. By the time you're done with the prep your sauce is probably done. Pour it in a bowl and hit it with (my favorite kitchen tool) the immersion blender. This can be done using a food processor or blender as well (use caution when blending hot liquids in a blender!). Once the sauce is blended you are ready to assemble. It's a cinch when you're all prepared.
2 TBS extra-virgin olive oil, plus more for drizzling
4 cloves garlic, sliced or minced
1 1/2 lbs ripe tomatoes diced or 1 28oz can crushed or diced toms
4 TBS fresh basil (and parsley if you got it) chopped
kosher salt and fresh ground pepper
1 Cup part-skim ricotta cheese
1 large egg
2 TBS grated Parmesan
6-8 sheets no boil lasagna noodles
1 carrot, peeled into ribbons
1 zucchini, peeled into ribbons
3 1/2 cups baby spinach (the grown up stuff works too)
1/3 lb fresh mozzarella sliced thin
Heat olive oil in a large skillet over med-high heat. Add garlic and cook until golden. Add 1 TBS herbs, 1/2 tsp salt and pepper to taste. Cook until saucy (or until prep is done) about 5 min. Transfer to a blender and puree (or to a bowl and use immersion blender).
Reduce heat to low and return one cup of sauce to the skillet (enough to cover the bottom). Mix ricotta, egg, parm, 3 TBS fresh herbs, 1/2 tsp salt and fresh pepper to taste in a bowl. (you can do this while the sauce is cooking)
Place 2 noodles over the sauce in the skillet (I usually break up another to fill in the spaces). Layer half of the carrot, half of the zucchini on top; drizzle with a touch of oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture (plop spoonfuls randomly around) a few slices of mozzarella and top it with a ladle of sauce. Repeat layers ending with noodles. Top with remaining sauce and mozzarella. Cover and simmer until cooked through and cheese is melted. About 25 min (you may want to cook a few min uncovered if it there is a lot of liquid). Let rest before slicing and top with fresh herbs.
With my minor adjustments and the fact that the book calls this 4 servings (It's more like 6), This recipe is about 400 calories per serving. If you had lasagna at The Olive Garden you would easily double the calories and almost triple the sodium. Make this for your loved ones. You will be a star.