Description
A warm, cheesy lasagna filled with layers of savory ground beef, rich sauces, and creamy cheeses that delights family and friends.
Ingredients
Scale
- 1.1 pounds ground beef (80/20)
- 12.3 ounces 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 ounces tomato paste
- 0.5 ounce granulated sugar
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1.5 teaspoons fennel seeds (optional)
- 1.5 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 8 ounces cream cheese, softened
- 16 ounces whole milk ricotta cheese
- 4.2 ounces full-fat sour cream
- 1 large egg
- 2.1 ounces Parmesan cheese, finely grated
- 7 ounces mozzarella cheese, shredded
- 3 tablespoons fresh flat-leaf parsley, finely chopped (or 1 tablespoon dried)
- 1.5 teaspoons garlic powder
- 12 uncooked lasagna noodles (about 8.8 ounces)
- 8.8 ounces mozzarella cheese, shredded, for topping
- 1.4 ounces Parmesan cheese, grated, for topping
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Heat a large skillet over medium heat. Add ground beef and Italian sausage, breaking apart and cooking until browned throughout.
- Add the chopped onion and cook on medium-low until softened, about 5 to 7 minutes. Stir in minced garlic and cook for 1 more minute.
- Stir in marinara, tomato sauce, tomato paste, sugar, oregano, basil, optional fennel seeds, salt, and black pepper. Reduce heat, simmer uncovered for 20 to 30 minutes, stirring occasionally.
- In a medium bowl, blend softened cream cheese with ricotta until smooth. Incorporate sour cream, egg, grated Parmesan, shredded mozzarella, parsley, and garlic powder until fully combined.
- Bring a large pot of salted water to a boil. Cook lasagna noodles until just al dente, approximately 9 minutes. Drain and arrange noodles flat on a clean towel or parchment.
- Preheat your oven to 375°F (190°C).
- Spread a layer of meat sauce in a 9 x 13 inch baking dish. Lay down four noodles, slightly overlapping. Spread half of the cheese mixture over the noodles and one third of the remaining meat sauce. Repeat with another layer of noodles, the remainder of the cheese filling, and another one-third of the sauce. Finish with a final noodle layer and the remaining sauce.
- Top with 8.8 ounces shredded mozzarella and 1.4 ounces grated Parmesan cheese.
- Cover the dish tightly with foil, tenting it to prevent sticking. Bake for 30 minutes.
- Remove the foil and continue baking for another 15 to 20 minutes until the cheese is golden and bubbling.
- Allow to cool for 15 minutes before slicing. Garnish with chopped fresh parsley before serving.
Notes
Use fresh herbs for a brighter flavor and let the lasagna rest after baking for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: lasagna, Italian, comfort food, cheesy, meat sauce