Lasagna with hearty tomato-meat sauce

Preparation

Baking Directions:

For the noodles and sauce: Adjust oven rack to middle position and heat oven to 375 degrees.

Bring 4 quarts water to boil in large pot.

Add lasagna noodles and 1 tablespoon salt and cook, stirring frequently, until just tender.

Drain noodles, return to pot and toss with 1 teaspoon olive oil.

Spread oiled noodles out on baking sheet.

Set aside.

Pulse diced tomatoes in food processor until almost smooth, about 5 pulses.

Heat remaining 1 tablespoon oil in Dutch oven over medium heat until shimmering.

Add onion and cook, stirring occasionally, until softened, about 5 minutes.

Add garlic and cook until fragrant, about 30 seconds.

Stir in meatloaf mix, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Increase heat to medium-high, and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 4 minutes.

Add cream, bring to simmer and cook, stirring occasionally, until liquid evaporates and only rendered fat remains, about 4 minutes.

Stir in processed diced tomatoes and tomato puree and bring to simmer.

Reduce heat to low and simmer until sauce has thickened and is reduced to about 6 cups, 15 to 20 minutes.

Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before -assembling lasagna.

For the filling: Meanwhile, combine ricotta, 1 cup Parmesan, basil, egg, salt and pepper in bowl.

Spread 1/2 cup meat sauce evenly over bottom of 13 by 9-inch baking dish (avoiding larger pieces of meat).

Arrange 3 noodles in single layer on top of sauce.

Spread each noodle evenly with 3 tablespoons ricotta mixture and sprinkle entire layer with 1 cup mozzarella.

Spoon 1 /2 cups meat sauce over top.

Repeat layering of noodles, ricotta, mozzarella and sauce two more times.

For final layer, arrange remaining 3 noodles on top and cover completely with remaining 1 cup sauce.

Sprinkle with remaining 1 cup mozzarella, then sprinkle with remaining 1/4 cup Parmesan.

Cover dish tightly with aluminum foil sprayed with vegetable oil spray.

Bake for 20 minutes.

Remove foil and continue to bake until cheese is spotty brown and edges are just bubbling, 20 to 25 minutes longer.

Let lasagna cool for 15 minutes before serving.