Simple Lasagna with Hearty Tomato-Meat Sauce | America's Test Kitchen Recipe
INGREDIENTS
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1 tablespoon, olive oil
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1 , medium onion, chopped fine (about 1 cup)
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6 medium cloves, garlic, pressed through garlic press or minced (about 2 tablespoons)
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1 pound, meatloaf mix or 1/3 pound each ground beef chuck, ground veal, and ground pork (see note)
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1/2 teaspoon, table salt
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1/2 teaspoon, ground black pepper
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1/4 cup, heavy cream
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1 , (28-ounce) can tomato puree
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, 1 (28-ounce) can diced tomatoes, drained
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15 ounces, ricotta cheese (whole milk or part skim), 1 3/4 cups)
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2 1/2 ounces, grated Parmesan cheese (1 1/4 cups)
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1/2 cup, chopped fresh basil
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1 , large egg, lightly beaten
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1/2 teaspoon, table salt
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1/2 teaspoon, ground black pepper
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12 , no-boil lasagna noodles from one 8- or 9-ounce package
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16 ounces, whole milk mozzarella, shredded (4 cups)
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