Ingredients

Sauce

• 1 (14.5 oz) can diced tomatoes
• 1 tbsp EVOO
• 2 garlic cloves, minced
• 1/4 tsp salt
• 1/8 tsp red pepper flakes (optional)
• 1 tbsp chopped fresh basil

Filling and Pasta

• 8 oz whole-milk or part-skim ricotta cheese
• 3/4 cup whole-milk mozzarella cheese, shredded
• 1 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 tbsp chopped fresh basil
• 1/4 tsp salt
• 1/8tsp pepper
• 6 no-boil lasagna noodles

Instructions

1. For the sauce: adjust oven rack to middle position and heat oven to 400 degrees. Process tomatoes and their juice, olive oil, garlic, salt, and pepper flakes, if using, in food processor until smooth, about 10 seconds. Transfer mixture to bowl and stir in basil.
2. For the filling and pasta: combine ricotta, mozzarella, 1/2 cup Parmesan, egg, basil, salt, and pepper in a bowl.
3. Fill large bowl halfway with boiling water. Slip noodles into water, one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of knife to prevent sticking. Remove noodles from water and place in single layer on clean dish towels.
4. Spread 1/2 cup sauce over bottom of 9×5 inch loaf pan. Transfer noodles to counter with short sides facing you. Spread 1/4 cup ricotta mixture evenly over bottom three-quarters of each noodle. Roll noodles up around filling and lay them seam side down in pan. Spoon remaining sauce over top to cover noodles completely. Sprinkle with remaining 1/2 cup Parmesan.
5. Cover pan tightly with aluminium foil and bake until bubbling, about 25 minutes. Remove foil and continue to bake until cheese is browned in spots, about 10 minutes. Let cool for 15 minutes before serving.

Original recipe from The Complete Cooking for Two Cookbook.