Lasagna with Mini Meatballs

1.Preheat oven to 400°F. Coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray.

2.For the meatballs, combine chuck, pork, basil, 2 Tbsp. Parmesan, bread crumbs, yogurt, 1 Tbsp. garlic, salt, and black pepper in a bowl. Shape mixture into balls with a 1/2 tsp. measure.

3.Heat oil in a large nonstick skillet over medium; cook meatballs, in two batches, until lightly browned, 3–5 minutes. Transfer meatballs to a paper-towel-lined plate; set aside.

4.For the sauce, sweat onion, carrot, 1 Tbsp. garlic, tomato paste, and pepper flakes in the same skillet over medium heat until soft, 3–5 minutes. Stir in tomatoes and basil; cook until slightly thickened, 3–5 minutes. Season sauce with salt and black pepper.

5.Cover bottom of prepared pan with 1/4 cup sauce.

6.For the lasagna, layer a lasagna sheet, 1/4 cup sauce, a third of the meatballs, 1/3 cup mozzarella, and 2 Tbsp. Parmesan. Repeat layering two more times. Top final lasagna sheet with 1/4 cup sauce, the remaining mozzarella, and the remaining Parmesan.

7.Bake lasagna until cheese is golden brown and bubbly, 25–30 minutes; let cool 15–20 minutes before serving.