Lasagna rolls

Ingredients:

• 17 lasagna sheets
• 5 tbsp extra-virgin olive oil + extra for drizzling
• 1 small onion, finely chopped
• 1 tbsp tomato paste
• 2 cloves garlic, finely chopped
• 1 can (425 g) of canned crushed tomatoes
• 1 bay leaf
• 1 tbsp fresh parsley leaves, finely chopped
• 0.5 tsp finely ground black pepper + more to taste
• 450 g whole milk ricotta (about 2 cups)
• 220 g semi-skimmed mozzarella
• 0.5 tbsp. grated parmesan
• 1 tbsp chopped fresh basil + extra whole leaves for serving
• 2 large eggs
• Special equipment: springform cake pan with a diameter of 22 cm.

Preparation:

1. Bring a large pot of generously salted water to a boil. Add half the noodles, adding one sheet at a time, and cook, stirring gently, until pliable but still firm, about 4 minutes. Using a slotted spoon, remove the noodles from the water onto a single sheet of foil, making sure they don't touch.
2. Lightly drizzle the noodles with 1 tablespoon of olive oil, then rub it all over the lasagna to coat thoroughly. Repeat with the remaining noodles and 1 tablespoon of olive oil.
3. In a medium saucepan, heat 2 tablespoons of olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened and beginning to caramelize, about 20 minutes. Add the tomato paste and garlic and cook, stirring, until lightly caramelized, 1-2 minutes. Add the tomatoes, bay leaf, and 1 cup of water and bring to a boil over high heat.
4. Reduce heat to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Remove the bay leaf. Blend the sauce thoroughly until smooth and return it to the pan. Add the parsley and season with salt and pepper to taste.
5. Preheat oven to 190°C.
6. Grate half the mozzarella using a coarse grater. Add it to a large bowl along with the ricotta, Parmesan, basil, eggs, 1 teaspoon salt, and 1/2 teaspoon black pepper and toss to distribute evenly. Divide the ricotta mixture among the lasagna noodles, 2-3 tablespoons per noodle, and spread into an even layer. Set the remaining mozzarella aside.
7. Lightly grease a 9-inch (22-cm) pan with the remaining 1 tablespoon of olive oil and spread 1/2 cup of sauce over the bottom. Cut each lasagna noodle in half lengthwise, then roll each strip into a log. Turn the roll so the wavy edge is facing up, then transfer them to the prepared pan in a tight, even layer. Pour the remaining sauce over the noodles and spread evenly with the back of a spoon.
8. Cover the pan with foil and bake until the noodles are tender and the lasagna is heated through and bubbly, about 30 minutes. Remove the pan from the oven. Tear the remaining mozzarella into pieces and sprinkle over the lasagna.
9. Return it to the oven and continue baking until the mozzarella is melted, another 5 minutes. Let it cool for 10 minutes before removing from the pan. Carefully remove the pan ring, sprinkle the lasagna with basil leaves, and serve immediately.