Bring 4 quarts salted water to a boil. Add lasagne noodles; boil 10 minutes, until tender but still firm. Plunge noodles into a bowl of cold water to stop cooking. Drain, and lay side by side on a towel to dry.
Next, make filling. In a bowl, combine beaten egg with ricotta and mozzarella cheese; set aside. In a large skillet, heat oil, and saut
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