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1
Heat oil in a large saucepan over medium heat.
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2
Add onion and garlic.
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3
Cook for 5 minutes, stirring occasionally.
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4
Crumble in ground meat mixture and cook for an additional 8 minutes, breaking up into smaller pieces.
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5
Add tomatoes, tomato paste, Italian seasoning, sugar, salt, and black pepper.
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6
Place a lid on the pan, leaving partially uncovered, and simmer for 15 minutes, stirring occasionally.
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7
Stir in 3 tablespoons of the basil.
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8
Meanwhile, cook the lasagna noodles following package directions.
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9
Drain and rinse briefly under cold water.
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10
Heat oven to 350 degrees F. Coat a 13x9x2 inch baking dish with cooking spray.
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11
In a medium bowl, combine the ricotta cheese, eggs, Parmesan cheese and remaining 2 tablespoons of basil.
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12
Set aside.
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13
Spread 1 cup of the sauce over the bottom of the prepared baking dish.
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14
Place 3 cooked noodles over the sauce.
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15
Evenly spoon all of the ricotta mixture over the noodles.
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16
Top with 3 more noodles and 3 cups of the sauce.
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17
Layer 3 noodles over sauce, then sprinkle on shredded mozzarella.
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18
Top with 3 remaining noodles and 2 cups of the sauce.
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19
Sprinkle Italian cheese blend evenly over the last layer of sauce and cover loosely with foil.
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20
Bake for 30 minutes.
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21
Uncover and bake for an additional 30 minutes, until bubbly.
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22
Cool 10 minutes before serving.
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23
Reheat unused sauce and serve on the side.
