Lasagna Diabolo

Ingredients
Tomato-Meat Sauce

1 tablespoon olive oil

1 onion, chopped fine

6 garlic cloves, minced

1 pound spicy italian pork sausage

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup heavy cream

1 (28 oz) can pureed tomatoes

1 (28 oz) can diced tomatoes, drained

Cheese Filling

14 ounces (1-3/4 cups) whole milk ricotta cheese

2 1/2 ounces (1-1/4 cups) Parmesan cheese, grated

1/2 cup fresh basil, chopped

1 large egg, lightly beaten

1/2 teaspoon salt

1/2 teaspoon ground black pepper

12 Lasagna noodles (no boil, but we have boil so we just use those)

1 Pound (4 cups) Mozzarella cheese, shredded

Directions

Pre-heat oven to 375 degrees.

Tomato-Meat Sauce

Heat oil in a large dutch oven over medium heat until shimmering.

Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

Stir in garlic and cook until fragrant, about 30 seconds.

Strip the meat out of its casing.
Increase the heat to med-high and add the meat, salt and pepper; cook, breaking the meat into small pieces with a wooden spoon.

Cook until the meat is no longer pink, but has not browned, about 4 minutes.

Add the cream and simmer, stirring occasionally until the liquid evaporates and only the fat remains, about 4 minutes.

Stir in the tomato puree and tomatoes,  bring to simmer, and cook until flavors meld, about 3 minutes. Set asode/
(sauce can be refligerated for up to 2 days; reheat before assembling lasagna)

Cheese Filling
Combine ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in a bowl. the ricotta, 1 cup of the Parmesan, basil, egg, salt and pepper in a medium bowl with a fork until well combined. Set aside.

Assembling

Spread 1/4 cup tomato-meat sauce evenly over bottom of 13 by 9-inch baking dish (avoiding large chunks of meat).
Arrange 3 lasagna noodles in single layer on top of sauce.
Spread each noodle evenly with 3 tablespoons ricotta mixture and sprinkle entire layer with 1 cup mozzarella.
Spoon 1-1/2 cups tomato-meat sauce over top. Repeat layering of noodles, ricotta mixture, mozzarella, and sauce 2 more times.
For final layer, arrange remaining 3 noodles on top and cover completely with remaining tomato-meat sauce.
Sprinkle with remaining 1/4 cup parmesan.

Storage
Wrap dish tightly in plastic wrap, then in aluminum foil, and refligerate for up to 2 doays or freeze for up to 1 month. (If frozen, let lasagna thaw completely in refrigerator, about 24 hours, before baking.)

To Serve
Adjust oven rack to middle position and heat oven to 375 degrees. Remove foil and plastic from dish. Spray foil with vegetable oil spray and cover dish tightly with foil. Bake until sauce bubbles lightly around edges, 30-40 minutes. Remove foil and continue to bake until hot throughout and cheese is browned in spots, 25 to 30 minutes longer. Let lasagna cool for 15 minutes before serving.