| 1 box | BARILLA Oven Ready Lasagne |
| 3 tablespoons | extra virgin olive oil |
| 1 | medium onion, diced |
| 2 | garlic cloves, minced |
| 1 can (28 ounces) | crushed Italian tomatoes |
| 1/2 teaspoon | crushed red pepper flakes |
| 1 tablespoon | dried oregano leaves |
| 1 | bay leaf |
| 1-3/4 cups | freshly grated Parmigiano cheese |
| 1 container (15 ounces) | ricotta cheese |
| 4 | egg yolks |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | pepper |
| 1 pound (16 ounces) | mozzarella cheese, shredded |
HEAT oil in large skillet over medium heat. Add onions, garlic and red pepper flakes; saute 2 to 3 minutes, stirring occasionally.
ADD tomatoes, water, oregano and bay leaf; simmer over low heat for 30 minutes, stirring occasionally. Remove bay leaf and stir in 2 tablespoons Parmigiano cheese.
MIX ricotta, remaining Parmigiano cheese, egg yolks, salt and pepper in a large bowl. Set aside.
PREHEAT oven to 350 degrees.
TO ASSEMBLE: Spread 1 cup of sauce in a 13x9-inch baking dish; top with 4 lasagne sheets. Spread 1 cup of the ricotta mixture over pasta and top with 1 cup mozzarella cheese. Repeat with two more layers of ingredients, using 2/3 cup sauce in each layer. Over last mozzarella cheese layer, spoon remaining 2/3 cup sauce and sprinkle with 1 cup mozzarella cheese.
COVER and bake 40 minutes. Uncover; bake an additional 15 minutes. Let stand 10 minutes before serving.
Substitute 1 jar BARILLA Italian Baking Sauce or Marinara Sauce for homemade sauce.