Million Dollar Italian Lasagna (Printable Version)
# What You'll Need:
→ Meat Sauce
01 -
500 g ground beef (80/20 for richness)
02 -
350 g Italian sausage, casings removed
03 -
1 medium yellow onion, finely chopped
04 -
4 cloves garlic, minced
05 -
700 ml marinara sauce
06 -
400 ml tomato sauce
07 -
60 g tomato paste
08 -
15 g granulated sugar
09 -
2 tsp dried oregano
10 -
2 tsp dried basil
11 -
1.5 tsp fennel seeds (optional)
12 -
1.5 tsp salt, plus more to taste
13 -
1 tsp freshly ground black pepper
→ Cheese Filling
14 -
225 g cream cheese, softened
15 -
450 g whole milk ricotta cheese
16 -
120 g sour cream (full-fat)
17 -
1 large egg
18 -
60 g Parmesan cheese, finely grated
19 -
200 g mozzarella cheese, shredded
20 -
3 tbsp fresh flat-leaf parsley, finely chopped (or 1 tbsp dried)
21 -
1.5 tsp garlic powder
→ Other Ingredients
22 -
12 lasagna noodles (standard, uncooked weight approx. 250 g)
23 -
250 g mozzarella cheese, shredded, for topping
24 -
40 g Parmesan cheese, grated, for topping
25 -
2 tbsp fresh parsley, chopped, for garnish
# Step-by-Step Directions:
01 -
Heat a large skillet over medium heat. Add ground beef and Italian sausage, breaking apart with a spoon, and cook until browned. Add chopped onion and cook on medium-low until softened and fragrant, about 5–7 minutes. Stir in minced garlic and cook for 1 minute. Add marinara, tomato sauce, tomato paste, sugar, oregano, basil, optional fennel seeds, salt, and black pepper. Reduce heat and simmer uncovered for 20–30 minutes, stirring occasionally, until the sauce thickens and flavors meld.
02 -
In a medium bowl, combine softened cream cheese and ricotta until completely smooth. Add sour cream, egg, Parmesan, shredded mozzarella, parsley, and garlic powder. Mix until fully incorporated and creamy.
03 -
Bring a large pot of salted water to a boil. Add lasagna noodles and cook until just al dente, according to package instructions (usually about 9 minutes). Drain and lay noodles flat on a clean towel or parchment to prevent sticking.
04 -
Preheat the oven to 190°C. Spread a thick layer of meat sauce over the bottom of a 23 x 33 cm baking dish. Arrange one layer of noodles (about four), slightly overlapping. Spread half the cheese mixture evenly over the noodles. Spoon a third of the remaining meat sauce over the cheese. Repeat with another noodle layer, remaining cheese filling, and another third of the sauce. Top with a final layer of noodles and the last of the meat sauce.
05 -
Sprinkle the top with 250 g shredded mozzarella and 40 g grated Parmesan, ensuring even coverage to the edges.
06 -
Cover the dish tightly with foil, tented to avoid contact with the cheese. Bake for 30 minutes. Remove foil and continue to bake 15–20 minutes, until the cheese is golden and the sauce is bubbling at the edges.
07 -
Remove from oven and let rest at room temperature for 15 minutes. Garnish with chopped parsley before slicing and serving.
# Helpful Notes:
01 -
Let the finished dish rest before slicing to ensure clean layers and improve texture.
02 -
The combination of five cheeses gives a uniquely creamy filling.
03 -
For best results, shred your own mozzarella for maximum melt.
04 -
Lasagna slices reheat well and may be frozen for up to three months.