43 oz. (28 oz. can, 15 oz. can) crushed tomatoes
1 (12 oz.) box no-boil lasagna noodles
1 1/2 cups part-skim ricotta cheese, room temperature
1 1/2 cups (6 oz.) mozzarella, shredded
1/2 cup Parmesan cheese, grated
4 cloves garlic, minced
1 egg, beaten
2-3 tablespoons olive oil
salt and freshly ground pepper, to taste
freshly torn basil, garnish

43 oz. (28 oz. can, 15 oz. can) crushed tomatoes 1 (12 oz.) box no-boil lasagna noodles 1 1/2 cups part-skim ricotta cheese, room temperature 1 1/2 cups (6 oz.) mozzarella, shredded 1/2 cup Parmesan cheese, grated 4 cloves garlic, minced 1 egg, beaten 2 -3 tablespoons olive oil

Preheat oven to 375º F.
Place tomatoes in a large, deep (oven proof) skillet and add garlic and oil. Bring to a boil and season with salt and pepper.
Reduce to a simmer and cook on medium-low for 10-12 minutes, or until sauce has thickened significantly.
In a medium bowl, mix egg and ricotta together. Add salt and pepper to your liking.
Carefully pour your sauce (around 5 cups) into a heatproof bowl, leaving about 3/4 cup still in the skillet. Swirl skillet to make sure sauce evenly coats the bottom.
Cover sauce with a single layer of noodles. (Feel free to break them up to make it easier to cover the pan without leaving gaps.)
Place an even layer of ricotta mixture on top of noodles, then add 1-1 1/2 cups of tomato sauce over the cheese.
Continue with remaining noodles, ricotta mixture and sauce, making at least three layers.
Sprinkle mozzarella and parmesan over the top and bake for 40 minutes, or until golden and bubbling.
Remove from oven and garnish with basil, let cool 10 minutes before serving.