Lasagna For Two - cooking recipe

Ingredients

Sauce
1 tablespoon olive oil
1 small onion, minced (about 1/2 cup)
1/8 teaspoon table salt or 1/4 teaspoon kosher salt, plus more to taste
2 garlic cloves, minced finely
1/2 lb meatloaf mix
2 tablespoons heavy cream
1 (14 1/2 ounce) can diced tomatoes, drained and 1/4 c juice reserved
1/4 cup tomato juice, drained from can as above (included for calorie count)
1 (8 ounce) can tomato sauce
ground black pepper, to taste
Filling etc
1/4 lb whole milk ricotta cheese (about 1/2 cup) or 1/4 lb part-skim ricotta cheese (about 1/2 cup)
1 ounce parmesan cheese, grated (about 1/2 cup)
2 tablespoons chopped fresh basil
1 large egg, lightly beaten
1/8 teaspoon table salt or 1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 no-boil lasagna noodles
1/4 lb whole-milk mozzarella cheese, shredded (about 1 cup)
2 tablespoons grated parmesan cheese

Preparation

Preheat oven to 400\u00b0F.
In a large skillet over medium heat, heat oil until shimmering. Add onion and 1/8 tsp table salt (or 1/4 tsp kosher salt). Cook until soft, 3-5 minutes. Add garlic and stir until fragrant, 30-60 seconds. Add meat and cook, breaking up with the edge of a spoon, until no longer pink, 2-3 minutes.
Add cream, bring to a simmer and cook until dry, about 2 minutes. Add drained tomatoes, reserved juice, and tomato sauce. Bring to a simmer and cook until flavors are blended, 3-5 minute Add salt and pepper to taste.
In a bowl, stir together ricotta, 1 oz (1/2 c) grated Parmesan, basil, egg, salt and pepper.
Spread 1/2 c sauce in the bottom of a 9x5 loaf pan (try not to get large chunks of meat in this layer). Place 1 noodle in pan. Cover noodle with one-third of the cheese mixture. Sprinkle with 1/4 c mozzarella shreds, then another 1/2 c sauce.
Repeat the process, starting with another noodle, twice more. Place the fourth noodle on top, cover with the last 1 c sauce and the remaining 1/4 c mozzarella. Sprinkle with the remaining 2 T Parmesan.
Spray a piece of foil with non-stick spray and cover pan tightly. Place on a cookie sheet and bake until bubbling around edges, 25-30 minutes. Remove foil and bake until cheese begins to brown, another 10 minutes, or so. Let cool at room temperature 20 minutes before slicing and serving.