Preheat your oven to 180°C.
In a bowl, combine the ricotta cheese, sour cream, egg and half of the grated cheese. Season generously with salt and pepper and mix until smooth.
Chop the basil and stir half of it through the meatball mixture.
Lightly grease a small casserole dish with olive oil.
Spread a thin layer of the meatball sauce over the base of the dish, then cover with a layer of fresh lasagne sheets.
Top with half of the meatball mixture, followed by one-third of the ricotta mixture.
Repeat the layers with another layer of lasagne sheets, the remaining meatball mixture and another third of the ricotta mixture.
Finish with a final layer of lasagne sheets, spread over the remaining ricotta mixture and sprinkle with the remaining grated cheese.
Bake for approximately 35–40 minutes or until golden brown and bubbling.
Allow the lasagne to rest for 10 minutes before serving.
Scatter with the remaining fresh basil and serve.
