Million Dollar Italian Lasagna (Print Version)
Layered Italian lasagna with creamy cheeses, beef, and sausage for the ultimate comfort dish.
# Ingredients:
→ Meat Sauce
01 -
1 pound ground beef
02 -
1 pound Italian sausage
03 -
1 jar (24 ounces) marinara sauce
04 -
1 can (15 ounces) tomato sauce
05 -
2 teaspoons garlic powder
06 -
2 teaspoons Italian seasoning
→ Cheese Mixture
07 -
1 cup ricotta cheese
08 -
1 cup cottage cheese
09 -
8 ounces cream cheese, softened
10 -
1 cup shredded mozzarella cheese
11 -
1 cup grated Parmesan cheese
12 -
2 large eggs
→ Assembly
13 -
1 package (8 ounces) lasagna noodles, uncooked
14 -
1 cup shredded mozzarella cheese
# Steps:
01 -
In a large skillet over medium heat, brown ground beef and Italian sausage. Drain excess fat, then stir in marinara sauce, tomato sauce, garlic powder, and Italian seasoning. Simmer on low for 10 minutes.
02 -
In a mixing bowl, blend ricotta cheese, cottage cheese, softened cream cheese, 1 cup shredded mozzarella cheese, Parmesan cheese, and eggs until smooth and creamy.
03 -
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with oil or nonstick spray.
04 -
Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Arrange a single layer of uncooked lasagna noodles over the sauce, followed by an even layer of cheese mixture. Add another layer of meat sauce. Continue layering noodles, cheese mixture, and meat sauce until all components are used, ending with a layer of meat sauce.
05 -
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top layer of sauce.
06 -
Cover dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking for 15 to 20 minutes until the cheese is golden and bubbling.
07 -
Allow lasagna to rest for 10 minutes before slicing for clean portions. Serve warm.
# Notes:
01 -
For neater slices, let the baked lasagna rest before cutting. Leftovers can be kept refrigerated for up to three days.