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Cook the lasagna sheets according to package directions. To keep the lasagna warm, don't rinse through cold water.
Make the whipped ricotta: In a food processor, combine ricotta, olive oil, salt and pepper to taste and pulse continuously until smooth-ish. Then, add the lemon zest and basil and pulse a few more times.
Cook the cherry tomato sauce: Heat a few drizzles of olive oil in a skillet over medium high heat. Cook down the cherry tomatoes until blistered, and then press them to make a rustic sauce. Stir in the garlic, basil (about 2 tablespoons), salt and pepper to taste. Sauté until fragrant.
Sauté zucchini and yellow squash: Meanwhile, in another skillet sauté the sliced zucchini and squash. Season with salt and pepper to taste.
Assemble: Start with a thin layer of tomato sauce, followed by a lasagna sheet, whipped ricotta, cherry tomato sauce, zucchini, fresh sliced basil, and shredded parmesan cheese. Repeat until you get about 3 layers.
Finish with extra cheese on top. Enjoy!