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1
Preheat the oven to 375F.
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2
Make the sauce: Heat the olive oil in a large skillet over moderate heat.
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3
Add the garlic and saute until it is golden.
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4
Add the tomatoes, basil, and salt to taste and simmer until reduced to 2 cups.
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5
If the sauce tastes too tart, add a pinch of baking soda and simmer for 1 minute longer.
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6
Remove from the heat and remove the basil sprig and garlic clove.
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7
Make the filling: In a bowl, stir to combine the ricotta, egg yolks, ham, mozzarella, Parmesan, and basil.
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8
Season with salt and pepper.
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9
Cut the pasta sheets into 4 1/2-to 5-inch squares.
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10
You will need 16 squares.
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11
Bring a large pot of salted water to a boil.
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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.
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13
Lift the sheets out of the ice water and place them on clean dish towels.
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14
Lightly oil a rimmed baking sheet or large baking dish.
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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.
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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.
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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.
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18
Repeat with the remaining ingredients to make 2 identical stacks.
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19
Bake until bubbling and lightly browned, about 30 minutes.
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20
Let rest for 5 minutes, then cut each lasagne in half to make a total of 4 lasagnette.
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21
Serve immediately.
