Classic Meat Lasagna

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 5 minutes, stirring occasionally.

Crumble in ground meat mixture and cook for an additional 8 minutes, breaking up into smaller pieces. Add tomatoes, tomato paste, Italian seasoning, sugar, salt, and black pepper. Place a lid on the pan, leaving partially uncovered, and simmer for 15 minutes, stirring occasionally. Stir in 3 tablespoons of the basil.

Meanwhile, cook the lasagna noodles following package directions. Drain and rinse briefly under cold water. Heat oven to 350ºF. Coat a 13x9x2 inch baking dish with cooking spray.

In a medium bowl, combine the ricotta cheese, eggs, Parmesan cheese and remaining 2 tablespoons of basil. Set aside.

Spread 1 cup of the sauce over the bottom of the prepared baking dish. Place 3 cooked noodles over the sauce. Evenly spoon all of the ricotta mixture over the noodles. Top with 3 more noodles and 3 cups of the sauce. Layer 3 noodles over sauce, then sprinkle on shredded mozzarella. Top with 3 remaining noodles and 2 cups of the sauce.

Sprinkle Italian cheese blend evenly over the last layer of sauce and cover loosely with foil. Bake for 30 minutes. Uncover and bake for an additional 30 minutes, until bubbly.

Cool 10 minutes before serving. Reheat unused sauce and serve on the side.