Hearty Meat Lasagna

• 1 T olive oil
• 1 med finely chpd onion
• 6 med. cloves garlic, minced
• 1/3 lb ground chuck
• 1/3 lb ground veal
• 1/3 lb ground pork
• 1/2 tsp salt
• 1/2 tsp blk pepper
• 1/4 C heavy cream
• 1 (28 oz) can pureed tomatoes
• 1 (28 oz) can diced tomatoes, drained
• 15 oz whole milk or part skim ricotta cheese (1 3/4C)
• 2 1/2 oz parmesan, grated (1 1/4 cup)
• 1/2 C chpd fresh basil
• 1 large egg, beaten
• 1/2 tsp salt
• 1/2 tsp blk pepper
• 12 no boil lasagna noodles
• 1 lb. whole-milk mozzarella cheese shredded (4 cup)

1. Preheat oven to 375
2. Heat oil in large Dutch oven until shimmering but not smoking. Add onions and cook until soft then add garlic and cook 2 min. Increase heat and add meats, salt and pepper. Cook and break meat into small pieces until meat is not raw but not really browned. Add cream and simmer, stirring, until the liquid evaporates and only the fat remains (about 4 min.) Add all tomatoes and simmer until flavors are blended. Set aside. (can refrigerated for 2 days).
3. Mix ricotta, 1 C parmesan, basil, egg, salt & pepper in med. bowl with fork until combined and creamy.
4. Smear bottom of 9 x 13" baking dish with 1/4 C meat sauce. Place 3 noodles on top. Drop 3 Tbs ricotta mixture on center of each noodle and level the mounds with the back side of a spoon. Sprinkle evenly with 1 C mozzarella cheese. Spoon 1 1/2 C meat sauce over mozzarella. Repeat layering noodles, ricotta, mozzarella, and sauce 2 more times. Top with 1 C mozzarella and 1/4 C parmesan. Spray foil with non stick oil and cover lasagna,. Bake 15 minutes then remove foil and continue baking until cheese is spotty brown and sauce is bubbling (about 25 min). Cool 10 min. before cutting

olive oil, chpd onion, cloves garlic, ground chuck, ground veal, ground pork, salt, pepper, heavy cream, tomatoes, tomatoes, milk, parmesan, basil, egg, salt, pepper, boil lasagna noodles, wholemilk

Taken from www.epicurious.com/recipes/member/views/hearty-meat-lasagna-52672371 (may not work)