Lasagne Napoletena - Nice light lasagne (Meatless)

• 9 sheets un-cooked lasagne pasta
• 3 tbsp (45 ml) olive oil
• 2 cloves garlic, crushed
• 2 lbs (.9 kg). fresh tomatoes, peeled, or canned, drained
• 2 tbsp (30 ml) chopped fresh basil, 6 whole leaves reserved
• salt and pepper
• pinch sugar
• 1 lb (.5 kg). ricotta cheese
• 3 tbsp (45 ml) unsalted butter
• 8 oz (224 grm). mozzerella cheese, grated
• salt and pepper
• pinch nutmeg

1. Cook pasta according to directions, drain, reserve covered with damp cloth.
2. In large sauce pan, on medium heat, add oil, then garlic, cook 1 minute.
3. Add tomatoes, basil, salt, pepper, and sugar.
4. Lower heat and simmer 35 minutes.
5. Add more seasoning if desired.
6. In bowl beat ricotta and butter together until creamy, stir in remaining ingredients.
7. Oil rectangular dish and place 3 lasagna noodles.
8. Cover with one third of the sauce and spread evenly then spread over top a layer of cheese.
9. Add another 3 sheets of pasta over top and cover with more sauce and repeat with another layer of cheese.
10. Add the remaining cheese and cover with another layer of pasta, top with sauce.
11. Cover with foil and bake 20 minutes at 375 degrees (200 C.).
12. Uncover and cook 10 more minutes.
13. Garnish with reserved leaves and let stand 15 minutes before cutting.

pasta, olive oil, garlic, fresh basil, salt, sugar, ricotta cheese, butter, mozzerella cheese, salt, nutmeg

Taken from online-cookbook.com/goto/cook/rpage/001349 (may not work)