• Preheat oven to 400 degrees. Heat oil in a large pan over medium heat and add onion with a pinch of salt. Sweat for 5 minutes. Stir in garlic and chili flakes and cook for 30 seconds. Stir in meatloaf mix, and break it up with a wooden spoon. Season with a little salt and pepper. Cook until no longer pink, for about 2 minutes. Stir in cream, diced tomatoes with their juice, and tomato sauce. Bring to a simmer and cook for 2 minutes. Season lightly with salt and pepper to taste. Don't season too much or overall lasagna will be too salty.
• Combine ricotta, ½ cup Parmesan, and egg together. Sprinkle in a little pepper and mix. To assemble the lasagna, spread ½ cup of meat sauce over bottom of a loaf pan. Spread ⅓ of the ricotta mixture on top of 1 noodle, and lay on top of sauce. Sprinkle on ¼ cup of mozzarella cheese, and a little more sauce. Repeat this layering 2 more times, making sure you end up with enough meat sauce and mozzarella cheese for the top layer. When you lay the last noodle down, you will have no more ricotta mixture left. Place the remaining sauce on top of the dry noodle. Mix together the remaining ¼ cup of mozzarella with 2 tablespoons of grated Parmesan cheese and sprinkle on top of the sauce.
• Cover pan tightly with aluminum foil that has been sprayed with nonstick spray. Bake at 25-30 minutes, or until the noodles are cooked and the sauce is bubbly around the edges. Remove the foil and bake until the cheese is lightly brown in spots, for an additional 10 minutes or so. Let cool for 5-10 minutes out of the oven to let it set a little more before cutting into it.
  

TIPS: For this recipe, I highly recommend Barilla brand oven ready noodles because they're thin and fit perfectly in a loaf pan. Other brands tend to be thicker and some don't fit in the pan. Although I didn't do this in my video, if you grate your mozzarella cheese from a block yourself, the results will be more gooey and stringy, rather than when you use pre-shredded cheese.