-
1
adjust oven rack to middle position and heat to 375 degrees.
-
2
Sauce:.
-
3
heat oil in large Dutch oven over medium heat until shimmering but not smoking, about 2 minutes.
-
4
add onion and cook until softened, not browned.
-
5
about 2 minutes.
-
6
Add garlic and cook until fragrant.
-
7
about 2 minutes.
-
8
Increase heat to medium-high and add meat and1/2 tps each of salt and pepper.
-
9
Cook: breaking the meat into small pieces with a wooden spoon, until the meat looses it's raw color but is not brown.
-
10
About 4 minutes.
-
11
add cream and simmer until liquid evaporates.
-
12
About 4 minutes.
-
13
Add pureed and drained diced tomatoes and bring to a simmer; reduce heat to low and simmer slowly until blended, about 3 minutes.
-
14
Set aside.
-
15
Layering:.
-
16
Mix Ricotta, 1 cup Parmesan, basil, egg, 1/2 tps each salt and pepper with a fork until well combined.
-
17
smear the bottom of a 9x13 baking dish with 1/4 - 1/3 cup sauce.
-
18
(being careful to not get large chunks of meat) Add mushrooms to remaining sauce.
-
19
place 3 noodles in dish to create the first layer.
-
20
Drop 3 TBS of ricotta mixture on each noodle and level.
-
21
Sprinkle the layer evenly with 1 cup of shredded Mozzarella.
-
22
Spoon 1 1/2 cups sauce evenly over the cheese.
-
23
Repeat the layering of noodles, ricotta, cheese and sauce 2 more times.
-
24
Place the last 3 noodles on top, spread the remaining sauce evenly, sprinkle with remaining 1 cup mozzarella and then 1/4 cup parmesan.
-
25
Lightly spray a sheet of foil with non-stick cooking spray and cover lasagna.
-
26
Bake 15 minutes then remove the foil.
-
27
Bake until cheese is browned and sauce is bubbling, about 25 minutes longer.
-
28
Remove, cool on rack for about 10 minutes; cut and serve.
