4 tablespoons extra virgin olive oil, divided

Salt

1 bottle (32 ounces) tomato basil pasta sauce (OR one 24-ounce bottle tomato basil sauce plus 1 can (8 ounces) tomato sauce)

Finely grated rind of 1 lemon

1/2 teaspoon crushed red pepper flakes, optional

1 carton (15 ounces) ricotta cheese

1 tablespoon minced fresh basil or chives, or 1 1/2 teaspoons dried

1 box (8 to 9 ounces) oven ready lasagna sheets (12 to 15 sheets)

1 package (12 ounces) frozen artichoke hearts, thawed, chopped or 1 can (14 ounces) artichoke hearts packed in water, well drained, chopped

Thinly sliced fresh basil

1. Heat oven to 425 degrees. Trim ends off zucchini. Cut lengthwise into quarters. Slice crosswise into 1/2-inch thick pieces. Put zucchini in a single, uncrowded layer on an oiled large baking sheet (use 2 sheets if necessary). Sprinkle with onion slices and garlic. Drizzle 2 tablespoons of the oil over everything and stir well. Sprinkle with salt. Roast, stirring often, until tender and golden, about 20 minutes. (Refrigerate covered up to several days.) Roughly chop the roasted garlic cloves.

2. Reduce oven temperature to 350 degrees. Oil a 13-by 9-inch baking dish.

3. Mix tomato sauce with 1 tablespoon of the remaining oil, the lemon rind and the pepper flakes. Mix ricotta with chopped basil.

4. Spoon 1 cup of the sauce over the prepared baking dish. Top with 4 or 5 lasagna sheets and 1 cup of sauce. Top with half of the zucchini and onions. Top with half of the artichokes. Sprinkle with all of the chopped garlic. Dollop with half of the ricotta mixture. Top with 4 or 5 more lasagna sheets. Spoon 1 cup of the sauce over all. Top with remaining zucchini and artichokes. Top with remaining 4 or 5 lasagna sheets. Spoon the remaining sauce over all. Top with remaining ricotta in dollops. Use a spoon to swirl the ricotta into the sauce. Drizzle remaining 1 tablespoon of oil over all.

5. Bake until bubbly hot, 30 to 40 minutes. Let rest 10 minutes before cutting into squares. Serve garnished with plenty of fresh basil.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.