INGREDIENTS
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1/2 cup extra-virgin olive oil
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2 medium yellow onions, minced
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8 large cloves garlic, minced
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1 teaspoon red pepper flakes
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Kosher salt
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Two 28-ounce cans peeled whole tomatoes
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1 bay leaf
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Kosher salt
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1 pound dried lasagna sheets
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1 pound whole-milk mozzarella, shredded
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1 pound Parmesan, finely grated
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1 cup tightly packed fresh basil leaves
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Balsamic vinegar, for drizzling
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Chopped fresh Italian parsley, for topping