Cheese and Tomato Lasagna

Ingredients

• 4 ounces Pecorino Romano cheese, grated (2 cups)
• 8 ounces (1 cup) cottage cheese
• 1/2 cup heavy cream
• 2 garlic cloves, minced
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup extra-virgin olive oil
• 1 onion, chopped fine
• 1 1/2 teaspoons sugar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 4 garlic cloves, minced
• 8 anchovy fillets, rinsed, patted dry, and minced
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 ounce Pecorino Romano cheese, grated (1/2 cup)
• 1/4 cup tomato paste
• 14 curly-edged lasagna noodles
• 8 ounces fontina cheese, shredded (2 cups)
• 1/8 teaspoon cornstarch
• 1/4 cup grated Pecorino Romano cheese
• 3 tablespoons chopped fresh basil