Ingredients
kosher salt
1 lb. Lasagna
2 tbsp. extra-virgin olive oil, plus more for drizzling
2 cloves garlic, minced
1/2 tsp. dry oregano
28 oz. crushed tomatoes
1 1/2 c. whole milk ricotta cheese
1 c. freshly grated Parmesan
Freshly ground black pepper
fresh basil, torn
Preparation
Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Place lasagna noodles in a Ziploc bag on top of a kitchen towel and gently break up noodles using a rolling pin. Cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.Step 2Meanwhile, in a large skillet over medium-low heat, add oil and garlic, stirring with a wooden spoon. Rub dry oregano between your hands, then mix in with garlic for 1 minute. Add tomatoes and salt, then bring to a boil and simmer for 2 minutes.Step 3Add half of tomato sauce to pot and toss gently to coat pasta. Add more sauce and a splash of reserved pasta water if desired.Step 4Transfer half of the pasta mixture to a large platter. Add large spoonfuls of fresh ricotta and sprinkle Parmesan all over. Layer remaining pasta and top with remaining ricotta, Parmesan, pepper and a drizzle of olive oil. Garnish with basil and serve immediately.
