Broken Lasagna with Summer Vegetables

To roast the pepper: Using tongs or a skewer, place pepper directly over a high heat flame on a gas stovetop. Rotate constantly against the flame until the skin is mostly charred, about 10 minutes. Remove from heat and place in a bowl covered with plastic wrap to steam and cool, about 10 minutes. Rub off skin with fingers or a paper towel and slice. Set aside.

Toss zucchini with salt and place in a colander over the sink for 10 minutes to remove excess moisture from the zucchini.

Bring a large pot of salted water to a boil. Add lasagna noodles and stir. Cook noodles until al dente, about 10 minutes. Drain and set aside.

Meanwhile, pour olive oil in a large skillet over medium-high heat. Add roasted pepper, zucchini, tomatoes, lemon zest, garlic, salt and pepper. Cook until zucchini is slightly softened, about 5 minutes. Remove from heat.

In a large bowl, toss noodles with vegetable mixture. Add ricotta cheese, half the chives and more salt and pepper to taste and toss to combine. Divide among serving bowls and top each serving with remaining chives and small dollops of ricotta cheese.