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Ingredients

• 1/2 pound  lasagna noodles
• 3 tablespoons  extra-virgin olive oil, plus more for tossing
• 1/2 pound  sweet Italian sausage
• 1 cup  water
• 4   large garlic cloves, thinly sliced
• 1 28-ounce  can whole tomatoes, chopped and juices reserved
•   Salt and freshly ground pepper
•   Freshly grated Parmigiano-Reggiano cheese
• 1/2 pound  fresh mozzarella, cut into 8 pieces
• 6 ounces  Italian Fontina, cut into 8 pieces
• 2 tablespoons  unsalted butter, softened
• 1/4 cup  thinly sliced basil leaves

Description

The Judges Applauded The Rusticity Of This Gooey Lasagna, Packed With Cheese And Sausage. The Style Is Called Free-form Because The Pasta Can Be Arranged In Different Ways--for Instance, Folded Over The Filling--instead Of Traditionally Layered.

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