Description
This Million Dollar Italian Lasagna is a rich and hearty layered casserole featuring a savory meat sauce made with ground beef and Italian sausage, creamy cheese mixtures, and perfectly cooked lasagna noodles. Baked to golden perfection with mozzarella and Parmesan toppings, it’s an indulgent and classic comfort food perfect for family dinners or special occasions.
Ingredients
Scale
Meat Sauce
- 500 g ground beef (80/20 for richness)
- 350 g Italian sausage, casings removed
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 700 ml marinara sauce
- 400 ml tomato sauce
- 60 g tomato paste
- 15 g granulated sugar
- 2 tsp dried oregano
- 2 tsp dried basil
- 1.5 tsp fennel seeds (optional)
- 1.5 tsp salt, plus more to taste
- 1 tsp freshly ground black pepper
Cheese Mixture
- 225 g cream cheese, softened
- 450 g whole milk ricotta cheese
- 120 g sour cream (full-fat)
- 1 large egg
- 60 g Parmesan cheese, finely grated
- 200 g mozzarella cheese, shredded
- 3 tbsp fresh flat-leaf parsley, finely chopped (or 1 tbsp dried)
- 1.5 tsp garlic powder
Pasta and Topping
- 12 lasagna noodles (standard, uncooked weight approx. 250 g)
- 250 g mozzarella cheese, shredded, for topping
- 40 g Parmesan cheese, grated, for topping
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Prepare the Meat Sauce: 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.
- Make the Cheese Mixture: 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.
- Cook the Lasagna Noodles: 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.
- Assemble the Lasagna: 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.
- Add the Topping: Sprinkle the top with 250 g shredded mozzarella and 40 g grated Parmesan, ensuring even coverage to the edges.
- Bake the Lasagna: 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.
- Rest and Serve: Remove from oven and let rest at room temperature for 15 minutes. Garnish with chopped parsley before slicing and serving.
Notes
- For best texture, do not overcook lasagna noodles; al dente is ideal since they will continue to cook in the oven.
- Fennel seeds are optional but add a traditional Italian sausage flavor.
- Using whole milk ricotta and full-fat sour cream adds creaminess and richness to the cheese layer.
- Letting the lasagna rest ensures cleaner slices and allows flavors to meld.
- If preferred, you can substitute fresh herbs for the dried oregano and basil for a fresher taste.
