Deconstructed Ricotta Lasagna

Bring an 8-quart stock pot of water to a boil and generously season with salt. Place lasagna noodles in a ziplock bag on top of a kitchen towel and gently break up noodles using a rolling pin. Cook pasta according to al dente package instructions and reserve 1 cup pasta water. Meanwhile, in a large skillet over medium-low heat add 2 tablespoons oil and garlic; stirring a wooden spoon. Rub dry oregano between your hands, then mix in with garlic for 1 minute. Add tomatoes and 1/2 teaspoon salt, bring to a boil and simmer for 2 minutes. Once pasta is done, drain lasagna and return to the pot. Add half of tomato sauce and toss gently to coat pasta. Add more sauce and a splash of reserved pasta water if desired. Transfer half of the pasta mixture to a large platter. Add large spoonfuls of fresh ricotta and sprinkle parmesan all over. Layer the pasta and top with remaining ricotta, parmesan, black pepper, and a drizzle of olive oil. Tear fresh basil by hand. Serve immediately.