Catelli's 10 Layer Lasagna with Domenica's Sauce

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Domenica's Sauce:

4 to 5 cloves garlic, minced

1/2 teaspoon crushed red pepper 

2 tablespoons extra-virgin olive oil, plus additional for the pan 

One 28-ounce can crushed tomatoes 

1/2 teaspoon salt 

Three-Cheese Filling:

2 cups sheep-milk ricotta, such as Bellwether Farm

1/2 cup mild goat cheese, such as Laura Chenel

1/2 cup freshly grated Parmesan, plus additional for lasagna

1 tablespoon chopped fresh basil, plus additional for lasagna 

1 tablespoon chopped fresh mint 

1 teaspoon freshly grated nutmeg 

Salt and pepper, to taste 

Pasta:

6 egg yolks, preferably organic

5 to 6 cups "00" flour, preferably organic

Thyme Bechamel:

1 tablespoon butter

1/2 tablespoon all-purpose flour 

2 cups milk, preferably organic

1 tablespoon chopped fresh thyme 

Salt and freshly ground pepper