Bring a large pot of salted water to a boil. Break up lasagna noodles. Cook lasagna for al dente texture. Drain.
Meanwhile, in a large saucepan on a medium-high setting, heat olive oil. Once hot, add garlic cloves to infuse oil. Sauté for about 2 minutes, or until just golden. Discard cloves.
Add zucchini, corn and cherry tomatoes to the saucepan. Sauté for about 5-7 minutes, until vegetables begin to soften. Gently stir in hot lasagna noodles and cook for another 2 minutes to marry flavors. Stir in ricotta cheese and basil. Remove from heat.