MEATBALL LASAGNA

FOR THE MEAT SAUCE:
3 tablespoons olive oil (divided)
1 medium onion, chopped (about 1 cup)
3 garlic cloves, minced (about 1 tablespoon)
2 cans (28 ounces each) crushed tomatoes
1 (14 ounces) can tomato sauce
1 teaspoon plus freshly ground black pepper (divided)
8 basil leaves, torn into small pieces
2 green onions, trimmed and sliced thin
FOR THE MEATBALLS:
1/2 cup fresh bread crumbs
1/4 cup milk
2 tablespoons minced flat-leaf parsley
1 1/2 pounds ground sirloin or other lean beef
1/2 pound lean ground pork
1 teaspoon salt
1/2 teaspoon dried thyme
2 cups finely grated Parmesan cheese, divided use
FOR THE LASAGNA:
2 pounds fresh ricotta
12 sheets (about 1/2 pound) dry lasagna noodles
1 pound fresh mozzarella, sliced thin

TO MAKE THE SAUCE:
In Dutch oven, heat 2 tablespoons oil over medium heat. Add chopped onion and saute until softened and starting to brown, about 7 minutes.

Add garlic; saute 2 minutes more.

Add crushed tomatoes, sauce and 1/2 teaspoon pepper and simmer 20 minutes, stirring occasionally.

Add basil and simmer another 20 minutes, stirring occasionally, to let sauce thicken.

TO MAKE THE MEATBALLS:
In small bowl, soak bread crumbs in milk.

In small skillet, heat remaining 1 tablespoon olive oil over medium heat and saute green onions until softened, about 3 minutes.

Preheat oven to 450 degrees F.

Add crumbs and onions to meat in a large bowl, along with the salt, remaining 1/2 teaspoon pepper, the thyme and 1/2 cup of the grated Parmesan. Combine thoroughly. Roll meat into 1-inch balls and place them on greased, rimmed baking sheet.

Bake about 10 minutes, shaking pan once midway through.

TO MAKE THE LASAGNA:
Boil noodles according to package directions.

Spread about 1 1/2 cups sauce on bottom of 13-by-9-inch glass or oven-safe ceramic pan. Place 4 lasagna noodles across the sauce, top with a third of the ricotta, half of the meatballs, 1 1/2 cups or so of the sauce, a third of the mozzarella and 1/4 cup of the remaining 1 1/2 cups Parmesan. Repeat; for the final layer, you'll use the last third of the ricotta, the sauce, the mozzarella and all of the remaining Parmesan. (If making the day before, wait to put on the last layer of Parmesan until just before baking.)

Preheat oven to 350 degrees F.

Cover pan with aluminum foil and bake 40 minutes, then remove foil and bake 25 minutes more, until sauce is bubbling and top is nicely browned. Let lasagna stand at least 15 minutes before cutting and serving.

Makes 6 to 8 servings
Adapted from source: The Sopranos Family Cookbook: As Compiled by Artie Bucco by Allen Rucker and Michele Scicolone