9 sheets lasagna
2 tablespoons olive oil
2 cloves garlic (crushed)
1kg crushed tinned tomatoes
2 tablespoons chopped fresh basil
pinch of sugar
4 tablespoons unsalted butter
2 cups grated mozzarella
pinch of nutmeg
Cook garlic in oil for one minute. Add tomato, basil, salt, pepper and sugar. Lower heat and simmer for 35 minutes.
Beat ricotta and butter until creamy. Stir in mozzarella, salt, pepper and nutmeg.
Alternating layers - pasta, sauce, cheese, pasta, sauce, cheese, pasta, sauce.. in a medium/large baking dish
Cover with foil, cook at 200'C for 20 minutes. Uncover and cook for further 10 minutes. (oven times may vary, insert a knife to see if it's soft and hot)
Leave to stand for 10 minutes. Serve with salad.