Lasagnette

• 1 tablespoon extra virgin olive oil
• 1 clove garlic, lightly crushed
• 2 1/2 pounds tomatoes, peeled, seeded, and pureed
• 1 fresh basil sprig
• Sea salt, preferably gray salt
• Baking soda
• 2 cups (or a 15-ounce container) ricotta cheese
• 2 egg yolks
• 2 ounces baked ham, cut into 1/4-inch dice
• 2 ounces whole-milk mozzarella cheese, cut into 1/4-inch dice
• 2 tablespoons freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil
• Sea salt, preferably gray salt, and freshly ground black pepper
• 3/4 pound fresh egg pasta in sheets
• 2 tablespoons freshly grated Parmesan cheese
• 2 teaspoons chopped fresh Italian (flat-leaf) parsley

1. Preheat the oven to 375F.
2. Make the sauce: Heat the olive oil in a large skillet over moderate heat.
3. Add the garlic and saute until it is golden.
4. Add the tomatoes, basil, and salt to taste and simmer until reduced to 2 cups.
5. If the sauce tastes too tart, add a pinch of baking soda and simmer for 1 minute longer.
6. Remove from the heat and remove the basil sprig and garlic clove.
7. Make the filling: In a bowl, stir to combine the ricotta, egg yolks, ham, mozzarella, Parmesan, and basil.
8. Season with salt and pepper.
9. Cut the pasta sheets into 4 1/2-to 5-inch squares.
10. You will need 16 squares.
11. Bring a large pot of salted water to a boil.
12. Working in batches, add the pasta squares and cook until about half done, about 1 minute, then use tongs or a skimmer to transfer the sheets to ice water to cool quickly.
13. Lift the sheets out of the ice water and place them on clean dish towels.
14. Lightly oil a rimmed baking sheet or large baking dish.
15. Put 1/2 cup of the tomato sauce at one end of the baking sheet and spread it into the shape of a pasta square.
16. Top the sauce with 1 pasta square, spread a scant 3 tablespoons filling evenly on the pasta, then continue making layers of pasta and filling until you have 8 layers of pasta alternating with 7 layers of filling.
17. Spoon 1/2 cup of the tomato sauce on top of the last pasta layer, then sprinkle 1 tablespoon Parmesan and 1 teaspoon chopped parsley over the top.
18. Repeat with the remaining ingredients to make 2 identical stacks.
19. Bake until bubbling and lightly browned, about 30 minutes.
20. Let rest for 5 minutes, then cut each lasagne in half to make a total of 4 lasagnette.
21. Serve immediately.

extra virgin olive oil, clove garlic, tomatoes, basil, salt, baking soda, ricotta cheese, egg yolks, ham, mozzarella cheese, parmesan cheese, fresh basil, salt, egg pasta, parmesan cheese, fresh italian

Taken from www.cookstr.com/recipes/lasagnette (may not work)