HEAT the oil in a large saucepan over medium heat. Add onion and 1/8 teaspoon salt and cook 3 to 5 minutes, until softened. Stir in garlic and cook about 30 seconds, until fragrant. Add meat and cook, breaking up meat until no longer pink, about 4 minutes.

STIR in tomatoes, reserved juice and tomato sauce and cook until slightly thickened, about 2 minutes. (You should have about 3 cups sauce.) Season with salt and pepper to taste.

PREHEAT oven to 400 degrees. Combine ricotta, 1/2 cup Parmesan, basil, egg, 1/8 teaspoon each salt and pepper in a bowl. Cover the bottom of a 8 1/2-inch loaf pan with 1/2 cup sauce. Top with 1 noodle and spread evenly with a third of the ricotta mixture. Sprinkle with 1/4 cup mozzarella and cover with 1/2 cup sauce.

REPEAT twice, beginning with noodle and ending with sauce. Top with remaining noodle, remaining 1 cup sauce, remaining 1/4 cup mozzarella and remaining 2 tablespoons Parmesan.

COVER pan tightly with foil sprayed with vegetable oil spray and bake until bubbling around the edges, 25 to 30 minutes. Discard foil and continue to bake until browned, about 10 minutes. Cool on wire rack for 20 minutes. Serve.