Cook's Illustrated's Meatball Lasagna

While not our favorite lasagna, we liked this lasagna because it had great flavor and the meatballs are fun and different.  We all gave this an 8, and for 1/16 of the total, the calories are 392.  This came out of the Cook's Illustrated Best International Recipe cookbook, and we really enjoyed it, Jonah included.  He had thirds :).  I feel like this would be more to our family's taste with more sauce, the lasagna feels a little dry to us.  Anyway, here's what I did:

Meatballs and Sauce:
1 lb ground beef
1 c Parmesan cheese
1/2 c bread crumbs
2 large eggs, lightly beaten
1/2 c minced fresh basil
salt
3 T olive oil
2 garlic cloves, minced
28 oz crushed tomatoes (I think this needs more)

Noodles and Cheese:
1 T salt
12 dried lasagna noodles (don't use the no-boil noodles)
1 lb mozzarella cheese
2 c Parmesan cheese

Cook the noodles in the salted boiling water, set aside.  Preheat oven to 450, grease a cookie sheet, and set it aside.  Mix the beef, cheese, breadcrumbs, eggs, 5 T of the basil, 1 t salt, and 1/2 t pepper together.  Make small meatballs, I made about 50 of them or so, and place them on the cookie sheet.  Bake for 8-10 minutes.  Place the meatballs on a paper towel lined plate, then begin making the sauce.  Heat the oil and garlic in a pan over medium heat.  Stir in the tomatoes, bring to a simmer, then cook for about 10-15 minutes until the sauce thickens.  Remove the sauce from the heat, stir in the remaining basil and season with salt and pepper.  Stir the meatballs in to the sauce, and keep it warm.
Spray a 9x13 pan with oil, then smear 3 T of the tomato sauce onto the bottom of the pan.  Lay 3 noodles in the pan, then spread the meatball/sauce mixture over the noodles.  Sprinkle with 1 c of the mozzarella, and 1/2 c of the Parmesan.  Repeat this two more times, then finish with one more layer of noodles, 1 c of mozzarella, and 1/2 c of the Parmesan.  Heat the oven to 400, then bake for at least 20 minutes, or until cheese turns golden in spots and the sauce is bubbling.  Let rest for 10 minutes and then serve.