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Ingredients

1 pound fresh egg pasta sheets (or make some from scratch)
butter to prep baking dish

3 tablespoons extra-virgin olive oil
1 teaspoon fine grain sea salt
1 teaspoon crushed red pepper flakes
1 clove garlic, chopped
1 28-ounce can crushed organic tomatoes
zest of one lemon

3 4-ounce balls of fresh mozzarella, torn up into little pieces
a handful of slivered basil (optional)
freshly grated Parmesan (optional)

Description

I'll Never Make Lasagna Any Other Way. Impossibly Thin Layers Of Feathery-light Pasta With Just Enough Sauce And Cheese Between Each Layer To Keep It Moist And Flavorful.

101 Cookbooks