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Ingredients

• tomato sauce
• 2 28-ounce cans diced tomatoes (in juice)
• 2 tablespoons extra-virgin olive oil
• 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
• 3 anchovy fillets . minced fine
• 1/4-1/2 teaspoon hot red pepper flakes , optional
• 1/2 teaspoon table salt
• 2 tablespoons chopped fresh basil
• cheese Filling and pasta
• 3 cups part-skim ricotta cheese (see note above)
• 4 ounces grated parmesan cheese (about 2 cups)
• 8 ounces shredded mozzarella cheese (about 2 cups)
• 2 large eggs , lightly beaten
• 3/4 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 1/4 cup kalamata olives , pitted and quartered
• 2 tablespoons capers , drained and rinsed
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh basil
• 16 no-boil lasagna noodles (see note above)

Description

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