Manicotti with Proscuitto and Fresh Basil

Ingredients

• 2 - 28 oz cans San Marzano tomatoes
• 2 tbsp - Extra-virgin olive oil
• 3 - Garlic cloves minced
• 1/2 tsp - Crushed red pepper flakes
• 2 tbsp - Chopped fresh basil
• 3 cups - Ricotta cheese
• 2 cup - Grated parmesan cheese
• 1 large Shallot (minced)
• Kosher Salt (to personal taste)
• 2 cups - shredded mozzarella cheese
• 2 large eggs - Slightly beaten
• 2 tbsp chopped fresh parsley leaves
• 16 no-boil lasagna noodles
• 40 - Fresh basil leaves
• 16 slices prosciutto paper-thin slices
• 10-12 slices - Fresh mozzarella
• 1 tbsp – Fresh oregano
• Black Pepper (to personal taste)