Preparation
Cut the fresh lasagna sheets into wide strips, forming a kind of pappardelle. Cook them in plenty of salted water until al dente, drain and set aside.
Meanwhile, heat a drizzle of olive oil in a large frying pan, add the sliced onion and bay leaf, and cook over medium heat until the onion is soft and translucent.
Add the capers, sliced garlic, dried chili pepper, and anchovy, and cook until the anchovy completely breaks down and releases its flavor.
Incorporate the brown sugar, a drizzle of the fat from the sardine can, and the balsamic vinegar, cooking until a slight caramelization effect is achieved.
Add the peeled tomatoes, crushing them slightly with a spoon, and let it cook for about 10 minutes, until the sauce thickens. Adjust the seasoning with salt and black pepper and add coarsely chopped fresh basil leaves.
Add the previously cooked pasta to the sauce and mix well, ensuring it is completely combined and glossy.
Arrange on a plate, top with the canned sardine fillets, previously cleaned of bones, and finish with lemon zest and a drizzle of olive oil.