Cook lasagna noodles al dente according to directions.

Meanwhile, mince garlic, slice zucchini into thin rounds and cut bell pepper into thin strips. Warm 1 TBSP olive oil in a large saute pan over medium heat. Add garlic, and cook for 2-3 minutes. Add zucchini and bell pepper, and cook until slightly tender.

Cut corn off the cob, and add the kernels to the veggie pan. Season with 1/4 TSP of salt and pepper. Allow it to cook about another 5 minutes, then remove from heat.

Once noodles are done cooking, drain, brush with 1 TSP of olive oil and arrange on a baking sheet to cool.

In a medium bowl, combine ricotta, mozzarella, lemon zest, lemon juice, basil and remaining 1/4 TSP salt. Mix together well.

Cut lasagna noodles in half. On a large plate, place 4 noodle halves. Spread 2 TBSP of ricotta mixture on each. Add a layer of veggies (I added zucchini, bell pepper, and corn in a layer on their own separately, then did a mixture of all 3 at the top). Repeat the layering of noodles, cheese, and veggies 3x more.

Serve and enjoy!