A Nice Cheese Lasagna

In a large bowl, crush the tomatoes with your hands until they are in bite-size pieces.

In a large saucepan over medium-high heat, warm the olive oil, add the garlic, and cook, stirring, until it begins to sizzle, about 1 minute. Add the tomatoes and 1 tsp salt and bring to a boil. Lower the heat and let the sauce simmer, stirring every so often, until it is slightly reduced, about 30 minutes.

Whisk the crème fraîche into the sauce and season to taste with salt. Set the sauce aside to cool to room temperature while you conquer the pasta.

Preheat the oven to 400°F and set an oven rack in the middle position.

Ladle a thin layer of room-temperature sauce onto the bottom of a 9-by-13-in baking dish. Spread the sauce with a spoon to cover the surface of the dish. Add 3 sheets of pasta in a single layer over the sauce. Spoon over just enough tomato sauce to cover the pasta and then scatter over some of the Parmesan, mozzarella, and basil. Repeat the layering process until you’ve used up all of your components, ending with sauce and cheese.

Bake the lasagna, uncovered, until it’s gorgeously browned and the edges are bubbling, 35 to 40 minutes. Let it rest at room temperature for 15 minutes before slicing and serving.