Available year-round with consistent quality, cherry tomatoes lend clean, bright flavor to this meatless, garden-fresh lasagna. As this dish bakes, the pasta cooks in the juice from the tomatoes.
1. Preheat oven to 375°.
2. Combine first 6 ingredients and 1/4 teaspoon salt in a bowl; stir well. Combine remaining 1/4 teaspoon salt, cherry tomatoes, oil, and crushed red pepper in another bowl; toss gently to coat.
3. Pour 2 tablespoons water in an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over water. Spoon half of cheese mixture over noodles, spreading evenly. Top with one-third of tomato mixture. Repeat layers with another 2 noodles, remaining cheese mixture, and one-third of tomato mixture. Top with remaining 2 noodles and remaining tomato mixture. Drizzle with remaining 2 tablespoons water.
4. Cover tightly with foil, and bake at 375° for 1 hour. Let stand 15 minutes to allow pasta time to absorb juices from tomatoes. Sprinkle with basil; cut into 4 equal portions.