Prosciutto & Cheese Lasagnetta

'For years I have described this dish as “a cinnamon roll, but lasagna,” and I still can’t think of a better way,' says the popular food creator, who features this recipe in his new cookbook Let's Party.

- DAN PELOSI

'Instead of layering the noodles with sauce and cheese, you hand-roll thin strips into individual spirals and bake them in a bed of creamy tomato sauce. It’s the kind of thing you will want to pick up and eat with your hands—and I won't stop you!'

12 uncooked lasagna noodles (from 1 [16-oz.] pkg.)

2 Tbsp. extra-virgin olive oil

1 (28-oz.) can crushed tomatoes

4 medium garlic cloves

½ cup heavy whipping cream, divided

1½ tsp. kosher salt, divided, plus more for cooking water

1 tsp. black pepper, divided

1 (16-oz.) container whole-milk ricotta cheese (about 2 cups)

8 oz. low-moisture mozzarella cheese, shredded (about 2 cups)