2. Cook noodles according to package instructions. Drain and rinse with cold water. Lay noodles flat in a single layer on paper towels. Set aside.

3. While noodles are cooking, simmer sauce in a 10 inch skillet until slightly thickened and reduced to 1 1/2 cups, about 7 minutes.

4. Put spinach, basil, flour, Ricotta, 1/3 cup Parmesan, salt and pepper flakes in a large bowl and mix well.

5. To assemble, cut noodles to fit prepared dish, using scraps as needed to make solid noodle layer. Line bottom of dish with noodles. Spread with half of Ricotta mixture, then spread 1/2 cup sauce over Ricotta. Repeat layers, ending with noodles and sauce. Cover with foil.

6. Bake, covered, for 40 minutes. Remove foil, sprinkle surface with six large julienned basil leaves.