Description
Creamy, layered million dollar lasagna blends Italian culinary traditions with rich cheese and savory meat. Generous portions and classic ingredients promise a comforting meal you’ll savor with family and friends.
Ingredients
Scale
- 1 lb (1 pound) ground beef
- ½ lb (0.5 pound) Italian sausage
- 12 lasagna noodles, cooked to al dente
- 1 jar (24 oz/24 ounces) marinara sauce
- 1 cup ricotta cheese
- 8 oz (8 ounces) cream cheese, softened
- 1 cup shredded mozzarella cheese
- 2 cups shredded mozzarella cheese (for topping)
- ½ cup (0.5 cup) sour cream
- ½ cup (0.5 cup) grated Parmesan cheese
- ¼ cup (0.25 cup) grated Parmesan cheese (for topping)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 large egg
- 2 tbsp (2 tablespoons) fresh parsley, chopped (plus extra for garnish)
- 1 tsp (1 teaspoon) Italian seasoning
- ½ tsp (0.5 teaspoon) red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Preparation: Calibrate the oven to 375F (190C) and lightly spray a 9×13-inch baking dish with nonstick coating to prevent adherence.
- Meat Foundation: In a large skillet, sear ground beef, Italian sausage, and onions over medium heat until completely browned. Drain excess fat thoroughly.
- Flavor Infusion: Introduce minced garlic, marinara sauce, Italian seasoning, red pepper flakes, salt, and pepper to the meat mixture. Simmer for 10 minutes, allowing flavors to meld and intensify.
- Cheese Blend: Whisk ricotta, cream cheese, sour cream, egg, mozzarella, Parmesan, parsley, and seasonings until achieving a smooth, homogeneous texture.
- Layering Technique: Spread a thin meat sauce layer on the baking dish bottom, then arrange cooked lasagna noodles in slightly overlapping rows to create a solid base.
- Stratification: Alternately layer cheese mixture and meat sauce, repeating three times to ensure a harmonious distribution of flavors and textures.
- Crowning Glory: Top with a final layer of meat sauce and generously sprinkle mozzarella and Parmesan cheese across the surface.
- Baking Process: Cover with aluminum foil and bake for 25 minutes, then uncover and continue baking for an additional 20 minutes until the cheese becomes golden and bubbly.
- Resting Period: Remove from oven and let the lasagna rest for 10 minutes, allowing flavors to settle and facilitating clean slicing.
- Presentation: Optional garnish with freshly chopped parsley before serving to add a vibrant, fresh element to the dish.
Notes
- Manage Meat Browning: Ensure ground beef and sausage are thoroughly browned without burning, draining excess fat completely to prevent greasiness and maintain a clean, rich flavor profile.
- Control Cheese Mixture Consistency: Mix cheese ingredients gently to avoid over-mixing, which can create a dense texture; aim for a smooth, creamy blend that spreads easily between lasagna layers.
- Prevent Noodle Sticking: Cook lasagna noodles al dente and rinse with cold water to stop cooking process, then lay flat to prevent clumping and ensure clean, separate layers during assembly.
- Master Resting Time: Let lasagna rest exactly 10 minutes after baking, which allows layers to set, makes cutting cleaner, and helps flavors meld together for a more cohesive taste experience.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 480
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 120 mg