From The Freezer Meaty Lasagna

From-The-Freezer Meaty Lasagna

Serves 6 to 8

This lasagna can be assembled and frozen for up to 2 months before being baked.

Tomato Meat Sauce
1 1/2	tablespoons  olive oil
1	onion , chopped fine
6	cloves  garlic , minced
1/4	teaspoon  red pepper flakes
1/2	pound  ground beef chuck (85 percent lean)
1/2	pound  ground pork
1	teaspoon  salt
1/2	teaspoon  ground black pepper
1/4	cup  heavy cream
	1 can (28 ounces) tomato puree
1	can  diced tomatoes (28 ounces)
1/4	cup  chopped fresh basil
Ricotta, Mozzarella, and Pasta Layers
2	large eggs , lightly beaten
1/4	cup  chopped fresh basil
1/4	teaspoon  ground black pepper
5	cups  shredded whole milk mozzarella cheese
1/4	teaspoon  salt
1 3/4	cups  whole-milk ricotta
1 1/4	cups  Grated Parmesan cheese
12	no-boil lasagna noodles (from one 8- or 9-ounce package)

1. For the sauce: Heat oil in large Dutch oven over medium heat until shimmering, about 2 minutes. Add onion and cook until softened, about 2 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Increase heat to medium-high, add ground meats, salt, and pepper, and cook, breaking meat into small pieces, until meat is no longer pink but not browned, about 4 minutes. Add cream and simmer until liquid evaporates and only fat remains, about 4 minutes. Stir in tomato puree, diced tomatoes, and basil and bring to simmer. Reduce heat to low and simmer until flavors blend, about 3 minutes. Remove pot from heat, cool sauce for 20 minutes, then refrigerate until cool, at least 20 minutes.
2. For the pasta layers: Mix ricotta, 1 cup Parmesan, basil, eggs, salt, and pepper in bowl. Spread 1/4 cup meat sauce over bottom of 13 by 9-inch baking dish. Place 3 noodles crosswise on top of sauce, evenly space 9 tablespoons ricotta mixture over noodles, and sprinkle evenly with 1 1/4 cups mozzarella; spoon 1 1/2 cups sauce over cheese. Repeat layering of noodles, ricotta mixture, mozzarella, and sauce two more times. Place 3 remaining noodles on top and spread with remaining sauce. Cover with remaining 1 1/4 cups mozzarella and remaining 1/4 cup Parmesan.
3. Spray large sheet of aluminum foil with nonstick cooking spray and tightly cover lasagna. Wrap with plastic wrap several times and cover with another layer of foil. Freeze.
4. When ready to serve: Adjust oven rack to middle position and heat oven to 375 degrees. Remove all wrapping except foil layer that is flush against lasagna. Bake 1 hour and 15 minutes, then remove foil. Continue baking until cheese is spotty brown and sauce is bubbling, about 30 minutes. Let lasagna cool for 15 minutes. Serve.