Roasting Environment or Bake Environment
- 1 pound fresh sheep’s milk ricotta (may substitute with other ricotta)
- 8 ounces fresh mozzarella, diced
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, divided
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- Freshly grated black pepper
- Freshly grated nutmeg
Tomato Sauce (see below)
- 1 pound fresh lasagna, boiled al dente, drained and set aside
- 1 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 2 (14-ounce) cans San Marzano or other good quality tomatoes, drained and left whole
- 2 teaspoons kosher salt
- Pinch of cinnamon
Combine the ricotta, mozzarella, 1/4 cup Parmigiano, butter, salt, pepper, and nutmeg in a mixing bowl and stir lightly to combine. Prepare the Tomato Sauce (directions below).
To assemble, oil a rectangle 9 x 12-inch ceramic baking dish. Line bottom of baking dish with pasta sheets and top with one-third of the Tomato Sauce and half of the basil. Top with another layer of pasta and cover with half of the cheese mixture. Top cheese with another layer of pasta and repeat with another layer each of sauce with basil and cheese mixture. Finish top layer of pasta with sauce and sprinkle with remaining Parmigiano-Reggiano. Bake for about 30 minutes, or until heated through and bubbling.
Place a large saute pan with oil in the oven and heat. Add garlic and cook for 1–2 minutes, or until fragrant. Add the tomatoes, salt, and cinnamon. Cook for 20 minutes, or until tomatoes break easily with the back of a spoon and the sauce has slightly thickened.