No-boil tomato and ricotta lasagna

Choose dried lasagna noodles that fit the pan uncooked; they are not boiled.

Spread a little crushed tomato in the bottom of the pan, drizzle with olive oil, and season with a little salt, garlic and onion powder, dried oregano, basil, marjoram, parsley and chili flakes.

Lay in the first noodles and sprinkle them with a little salt, since unboiled noodles are not seasoned by salted water.

Spread half the ricotta, sprinkle with grated mozzarella and parmesan.

Add noodles and salt, then the rest of the ricotta and more mozzarella, reserving enough mozzarella for the top; build four pasta layers, each salted.

Finish with sauce on top, herbs and spices and a little more olive oil.

Seal tightly with foil to trap the steam and bake at 350F / 180C for 45 minutes.

Top with the reserved mozzarella and bake 15 minutes uncovered to let excess water evaporate.

Turn on the broiler to brown the cheese, a couple of minutes, watching closely.

Cool at least 15 minutes before cutting; garnish with fresh basil.

variation: for neat slices, bake the night before and chill whole; reheat cut pieces on a little splash of water, covered with foil, 15 minutes, then melt more mozzarella on top under the broiler.