Lasagna Bolognese - ground beef

Method

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