• Preheat oven to 375 degrees. Spray a 9 x 13-inch baking dish with nonstick spray. Set aside.

Prepare Marinara:

• Transfer tomatoes to a large bowl; crush with your hands into small pieces. Set aside.
• Combine olive oil, garlic, salt, and red pepper flakes in a dutch oven (or large sauce pan). Warm over medium heat until garlic is fragrant and sizzling (do not let color).
• Stir tomatoes, ½ cup water, and basil sprigs into garlic mixture. Cook sauce at a lively simmer until it has thickened slightly, about 20 to 25 minutes.
• Remove basil sprig, then season sauce to taste with salt. Stir in additional chopped basil, if desired. Let cool slightly before using.

Prepare Filling:

• Combine half the mozzarella and half the provolone. Set aside.
• Mix remaining mozzarella and provolone with ricotta, parmesan, eggs, salt, and about 6 to 10 grinds of fresh pepper (or to taste). Set aside.

Assemble Lasagna:

• Cover bottom of pan with 1 cup sauce.
• Top sauce with 3 lasagna noodles.
• Spread ⅓ of ricotta mixture over noodles.
• Repeat these 3 layers (1 cup sauce, 3 noodles, ⅓ ricotta) 2 more times. You should end with a layer of ricotta.
• Top ricotta with 3 more noodles, then remaining sauce. Sprinkle mozzarella-provolone cheese mixture over top.
• Cover pan tightly with foil, then bake until noodles are tender and center is hot (about 60 minutes).
• Discard foil, then continue baking until cheese turns golden brown (about 15 minutes).
• Remove lasagna from oven, then let rest for 10 minutes.
• Cut into squares and serve. Enjoy!