Pour a 28 ounce can of tomatoes into a sauté pan, add some oil and butter (total of 5 TBSP of fat), half of a medium onion, 2 cloves of minced garlic, and a pinch of red pepper flakes. Gently simmer on stove top for 20-30 minutes, stirring occasionally. Salt to taste towards the end. Remove onion.
Mix 7.5 ounces of ricotta (or cottage cheese that has been blended in the food processor), 1/4 cup of shredded Parmesan, and one beaten egg.
Grease an 8x8 pan. Dip two uncooked lasagna noodles in the sauce and place on the bottom of the pan. Spread a third of the filling over the noodles, then a layer of sauce, and then shredded cheese. Repeat this step two more times. For the final layer, place two more noodles in the sauce and then onto the lasagna. Pour the rest of the sauce over the top of the noodles. Sprinkle with more cheese.
Cover and bake on 350 for twenty minutes. Remove foil and continue to bake until the cheese is golden.
Let the lasagna rest for 10 minutes before cutting.