Italian Lasagna

Tomato-Meat Sauce

• 1 tablespoon olive oil
• 1 onion, chopped fine
• 6 garlic cloves, minced
• 1/2 pound Ground Beef
• 1/2 Pound of sausage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup heavy cream
• 1 (28-ounce) can tomato puree
• 1 (28-ounce) can diced tomatoes, drained and discard liquid
  

Cheese Filling

• 15 ounces  ricotta cheese
• 1 cup Parmesan cheese grated
  1/4 cup Parmesan Cheese for top
• 1/2 cup chopped fresh basil
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Rest of Ingredient

• 16 ounce whole-milk mozzarella, shredded (4 cups)
• 9 lasagna noodles
• 1/4 Parmesan cheese grated
  

For the Sauce: Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in meatloaf mix, salt, and pepper, increase heat to medium-high, and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes. Add cream, bring to simmer and cook, stirring occasionally, until liquid evaporates and only rendered fat remains, about 4 minutes. Stir in tomato puree and drained diced tomatoes, bring to simmer, and cook until flavors meld, about 3 minutes. Set aside. (Sauce can be cooled and refrigerated for up to 2 days; reheat before assembling lasagna.)

For the Cheese Filling: Adjust oven rack to middle position and heat oven to 375F. Combine ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in bowl.

To Assemble: Spread 1/4 cup of meat sauce evenly over bottom of 13 by 9-inch baking dish (avoiding large chunks of meat). Arrange 3 noodles in a single layer on top of sauce. Spread each noodle evenly with 3 tablespoons of ricotta mixture and sprinkle entire layer with 1 cup mozzarella. Spoon 1-1/2 cups meat sauce over top. Repeat layers of noodles, ricotta, mozzarella, and sauce once more times. For final layer, arrange remaining 3 noodles on top and cover completely with remaining sauce. Sprinkle with remaining 1 cup mozzarella, then sprinkle with remaining 1/4 Parmesan.

To Bake: Cover dish tightly with aluminum foil that has been sprayed with vegetable spray. Bake for 15 minutes, then remove foil and continue to bake until cheese is spotty brown and edges are just bubbling, about 25 minutes longer. Cool lasagna for 15 minutes before serving.