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In a large skillet heat about 3 tablespoons of olive oil and add the tomatoes.
Season with salt and pepper and add a whole garlic clove to the skillet.
Let the tomatoes cook until they burst and get saucy. Set aside and let cool.
Lay one lasagna sheet in a baking dish and spread with stracciatella, a drizzle of olive oil and black pepper.
Top with some of the tomatoes then basil, then mozzarella.
Make another layer, then top with another lasagna sheet.
Top with tomatoes, basil and mozzarella.
Drizzle with olive oil and grate Parmesan over top.
Repeat with remaining ingredients and you will have 3 individual open faced lasagna stacks.