Description
This rich and cheesy lasagna is built to feed a crowd and features layers of seasoned meat sauce and a luxuriously creamy cheese filling, perfect for any celebration or hearty family meal.
Ingredients
- 1.1 lb ground beef (80/20)
- 12.3 oz Italian sausage, casings removed
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 3 cups marinara sauce
- 1.7 cups tomato sauce
- 2.1 oz tomato paste
- 0.5 oz granulated sugar
- 2 tsp dried oregano
- 2 tsp dried basil
- 1.5 tsp fennel seeds (optional)
- 1.5 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 8 oz cream cheese, softened
- 16 oz whole milk ricotta cheese
- 4.2 oz full-fat sour cream
- 1 large egg
- 2.1 oz Parmesan cheese, finely grated (in filling)
- 7 oz mozzarella cheese, shredded (in filling)
- 3 tbsp fresh flat-leaf parsley, finely chopped (or 1 tbsp dried)
- 1.5 tsp garlic powder
- 12 uncooked lasagna noodles (about 8.8 oz)
- 8.8 oz mozzarella cheese, shredded, for topping
- 1.4 oz Parmesan cheese, grated, for topping
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Heat a large skillet over medium. Add ground beef and Italian sausage, breaking apart with a spatula. Cook until browned, about 7–9 minutes. Drain excess fat if desired.
- Add chopped onion and cook until softened, about 5–7 minutes. Stir occasionally.
- Add minced garlic and cook for 1 minute until fragrant. Avoid burning.
- Stir in marinara, tomato sauce, tomato paste, sugar, oregano, basil, fennel seeds (if using), kosher salt, and black pepper. Bring to a gentle simmer and cook uncovered for 20–30 minutes.
- In a mixing bowl, combine softened cream cheese with ricotta until smooth. Mix in sour cream, egg, grated Parmesan, shredded mozzarella, chopped parsley, and garlic powder. Set aside.
- Cook lasagna noodles in salted boiling water until al dente, about 9 minutes. Drain and lay flat on a clean towel.
- Preheat oven to 375°F (190°C) and lightly oil a 9×13-inch baking dish.
- Spoon a thin layer of meat sauce in the dish, add layers of noodles, cheese filling, and meat sauce until all ingredients are used, ending with noodles and sauce on top.
- Top with shredded mozzarella and grated Parmesan. Cover with foil, tenting to avoid sticking.
- Bake covered for 30 minutes, then uncover and bake an additional 15–20 minutes or until golden brown. Let rest for 15 minutes before slicing. Garnish with chopped parsley and serve.
Notes
You can make it ahead of time and refrigerate overnight or freeze for later. Substitute part-skim ricotta for a lighter filling, and use no-boil noodles if preferred.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian