Million Dollar Italian Lasagna (Printable Version)
Savory lasagna with beef, sausage, cheese, and herbs—comforting and satisfying for family and friends.
# What You'll Need:
→ Meat Sauce
01 -
1.1 pounds ground beef (80/20)
02 -
12.3 ounces Italian sausage, casings removed
03 -
1 medium yellow onion, finely chopped
04 -
4 cloves garlic, minced
05 -
3 cups marinara sauce
06 -
1.7 cups tomato sauce
07 -
2.1 ounces tomato paste
08 -
0.5 ounce granulated sugar
09 -
2 teaspoons dried oregano
10 -
2 teaspoons dried basil
11 -
1.5 teaspoons fennel seeds (optional)
12 -
1.5 teaspoons kosher salt, plus more to taste
13 -
1 teaspoon freshly ground black pepper
→ Cheese Filling
14 -
8 ounces cream cheese, softened
15 -
16 ounces whole milk ricotta cheese
16 -
4.2 ounces full-fat sour cream
17 -
1 large egg
18 -
2.1 ounces Parmesan cheese, finely grated
19 -
7 ounces mozzarella cheese, shredded
20 -
3 tablespoons fresh flat-leaf parsley, finely chopped (or 1 tablespoon dried)
21 -
1.5 teaspoons garlic powder
→ Pasta and Assembly
22 -
12 uncooked lasagna noodles (about 8.8 ounces)
23 -
8.8 ounces mozzarella cheese, shredded, for topping
24 -
1.4 ounces Parmesan cheese, grated, for topping
25 -
2 tablespoons fresh parsley, chopped, for garnish
# Step-by-Step Guide:
01 -
Heat a large skillet over medium heat. Add ground beef and Italian sausage, break apart, and cook until browned throughout.
02 -
Add chopped onion and cook on medium-low until softened and aromatic, about 5 to 7 minutes. Stir in minced garlic and cook for 1 additional minute.
03 -
Incorporate marinara, tomato sauce, tomato paste, sugar, oregano, basil, fennel seeds (if using), salt, and black pepper. Reduce heat and simmer uncovered, stirring occasionally, for 20 to 30 minutes or until the sauce thickens and flavors meld.
04 -
In a medium bowl, blend softened cream cheese with ricotta until smooth. Mix in sour cream, egg, finely grated Parmesan, shredded mozzarella, parsley, and garlic powder until fully combined and creamy.
05 -
Bring a large pot of salted water to a boil. Cook lasagna noodles until just al dente, following package instructions, approximately 9 minutes. Drain well and arrange noodles flat on a clean towel or parchment to prevent sticking.
06 -
Set the oven to 375°F (190°C) to prepare for baking.
07 -
Spread a thick layer of meat sauce over the base of a 9 x 13 inch baking dish. Lay down a single layer (about four) lasagna noodles, slightly overlapping. Evenly spread half of the cheese mixture over the noodles, then add one third of the remaining meat sauce over the cheese layer. Repeat with another layer of noodles, the remainder of the cheese filling, and another third of the sauce. Finish with a final noodle layer and the remaining sauce.
08 -
Top evenly with 8.8 ounces shredded mozzarella and 1.4 ounces grated Parmesan cheese, covering the surface to the edges.
09 -
Cover the dish tightly with foil, tenting it to keep the foil from sticking to the cheese. Bake for 30 minutes.
10 -
Remove foil and continue to bake for 15 to 20 minutes, until the cheese is golden and the sauce is bubbling at the edges.
11 -
Remove from oven and let stand at room temperature for 15 minutes to allow for easier slicing. Garnish with chopped fresh parsley before serving.
# Additional Notes:
01 -
Letting lasagna rest after baking helps the layers set for clean slices.