Deconstructed deconstructed lasagna

After many days of meaning to make the lasagna tart posted on 101 Cookbooks, I have given up trying to get up the wherewithal to make a tart. (Instead, I've made a sour cherry pie...I can always find the energy to make desserts!) Instead, I took the same ingredients, and made a free-form pasta dish with it. Call it my deconstructed deconstructed lasagna.

Deconstructed Deconstructed Lasagna

1 Tbsp olive oil
1 clove garlic, minced or put through a garlic press
1/2 onion, minced
pinch of red pepper flakes
2 zucchinis, cut into 1/2 inch pieces
1 28 oz can tomatoes (whole, crushed, chopped; whatever)
1 cup (or more) ricotta cheese
2 Tbsp chopped basil
salt and pepper to taste

1 pound of pasta (or less - it depends on how "saucy" you want your pasta.)

Boil water for the pasta. Salt the water well, and cook pasta according to directions on package to al dente.

Meanwhile, heat olive oil in large, shallow pan. Saute garlic and onion until soft and a bit browned. Add red pepper flakes (more if you like things hot; a pinch just makes things interesting). Add can of tomatoes. If they're whole, mush them up with the back of a spoon. Cook for 10 minutes on medium until bubbling and tomato-sauce looking. Add zucchini; cook through in sauce. Remove sauce from heat; stir in ricotta and basil. Serve with pasta.

This would probably be even more delicious if it were baked (making it a deconstructed-deconstructed-reconstructed lasagna). If I were going to do that, I would undercook the pasta a bit, mix with the "sauce", put in a greased pan, and top with grated mozzarella. Then I'd bake it at 350 degrees until the top was bubbly and brown.