Lasagna

I really like this lasagna, and it freezes well. Be sure to use whole-milk ricotta and mozzarella--especially if freezing. Both will retain more moisture and be creamier than part-skim cheeses. Eat a smaller piece if you're worried about the extra calories!

Ingredients:

2 tablespoons oil
1 medium onion, minced
6 cloves garlic, minced
1 pound meat (1/2 pound ground pork, 1/2 pound ground beef)
1/4 cup cream
1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes, drained
3 cups whole-milk ricotta
1 cup grated Parmesan cheese
1/2 cup chopped fresh basil leaves
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
12 flat no-boil lasagna noodles
4 cups shredded whole-milk mozzarella
1/2 cup grated Parmesan

Directions:

• Heat oil in Dutch oven over medium heat. Add onion and cook about 3 minutes. Stir in garlic and stir, 3o seconds. Stir in meat, 1 teaspoon salt and 1 teaspoon pepper. Cook, breaking meat into small pieces, about 4 minutes.
• Stir in cream, bring to simmer and cook until liquid evaporates and only fat remains. Stir in puree and tomatoes. Bring to simmer and cook about 3 minutes. Season with salt and pepper to taste.
• Stir together ricotta, Parmesan, basil, egg, salt and pepper until combined. Set aside.
• Spread 1 cup sauce over bottom of 9'x13" baking dish. Place 3 noodles in single layer atop sauce. Spread 1/3 cup ricotta mixture over each noodle, then sprinkle with 1 cup mozzarella. Spoon one cup sauce over cheeses. Repeat twice more. Top with 3 noodles, remaining sauce, mozzarella and Parmesan.
• Cover with foil that is coated with cooking spray. Bake in a 400 degree oven 15-20 minutes. Remove foil and bake 25-30 minutes longer. Cool 10 minutes before cutting into squares.
• To freeze. Wrap unbaked casserole in plastic wrap and foil. Thaw completely 24 hours in refrigerator. Remove plastic wrap and replace foil before baking. Increase covered baking time to 30-40 minutes.

Servings: 8