In a 7-quart Dutch oven, sauté the ground chuck and white onion over medium-high heat until the beef is browned and cooked through, about 6 minutes. Drain the extra fat from the pan.

Stir in the garlic powder, Italian seasoning, kosher salt, and black pepper. Add the stewed or roasted diced tomatoes (undrained), minced fresh garlic, and torn fresh basil leaves. Break the tomatoes into small pieces with a wooden spoon. Bring to a boil over high heat, reduce the heat to low, and simmer for 20 minutes. Reserve two-thirds of the meat mixture (about 6 cups) in a large bowl.

Preheat the oven to 325°F.

In a separate large bowl, combine the cream cheese, ricotta, eggs, and 2 cups of the shredded mozzarella.

Spread the remaining meat mixture evenly in the Dutch oven. Lay 4 of the lasagna noodles on top (break them as needed to fit). Top with one-third of the ricotta mixture and one-third of the freshly torn mozzarella.

Repeat the layers two more times, using half of the reserved meat mixture in each layer. Top with the remaining 2 cups shredded mozzarella.

Cover the Dutch oven, transfer to the oven, and bake for 1 hour 30 minutes. Uncover and bake until the cheese is browned and bubbling, about 15 minutes longer.

Let the lasagna stand at least 30 minutes before serving to allow the dish to set, making for a cleaner serving.

Store, covered, in the refrigerator for up to 5 days.