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1
Bring a large pot of salted water to a boil for the lasagne noodles.
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2
To make the sauce: Heat olive oil over medium-high heat in a medium saucepot, saute garlic and onion until the onions become translucent.
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3
Add crushed tomatoes, Italian seasoning and salt and pepper, and stir to combine.
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4
Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
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5
Boil the lasagne noodles until al dente, about 15 minutes.
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6
Drain and transfer to a large bowl.
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7
Toss with olive oil so the noodles don't stick together.
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8
Let cool.
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9
This lasagne will have 4 layers but 2 different types of cheese layers.
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10
One cheese layer will consist of mascarpone, ricotta, Parmesan and egg to bind.
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11
Combine these 4 ingredients in a bowl and set aside briefly.
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12
Preheat oven to 350 degrees F.
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13
Layer 4 to 5 lasagne noodles lengthwise side by side in an ovenproof lasagne dish with edges overlapping.
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14
Top with half of the mascarpone/ricotta cheese mixture.
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15
(It is easiest to drop evenly spaced spoonfuls of this over the noodles, and then spread it out.)
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16
Distribute half of the fresh basil and half of the fresh oregano over the cheese, then layer another 4 or 5 lasagne noodles over the cheese in the same fashion as the first layer of noodles.
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17
The second layer of cheese will consist of provolone and mozzarella.
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18
Spread half of the provolone cheese slices over the second layer of noodles and sprinkle with half of the mozzarella.
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19
Repeat the process with the noodles, remaining mascarpone/ricotta and noodles for the third layer.
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20
For the last layer, spread out the remaining noodles, top with remaining provolone, but then ladle the tomato sauce over and finish with the remaining mozzarella.
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21
Bake in the oven for 30 minutes, remove and let rest for 10 minutes before slicing.
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22
Garnish with fresh basil sprigs.
