Gluten-Free Lasagna with Hearty Tomato-Meat Sauce | America's Test Kitchen

Ingredients

• 12 gluten-free lasagna noodles (10 ounces)
• Salt and pepper
• 4 teaspoons olive oil
• 1 (28-ounce) can diced tomatoes , drained
• 1 onion , chopped fine
• 6 garlic cloves , minced
• 1 pound meatloaf mix
• 1/4 cup heavy cream
• 1 (28-ounce) can tomato puree
• 16 ounces (2 cups) whole-milk ricotta cheese
• 2 1/2 ounces Parmesan cheese , grated (1 1/4 cups)
• 1/2 cup chopped fresh basil
• 1 large egg , lightly beaten
• 1/2 teaspoon salt
• 1/2 pepper
• 1 pound mozzarella cheese , shredded (4 cups)