Description
A rich and hearty lasagna loaded with layers of flavorful meat sauce and creamy cheese filling, perfect for family gatherings.
Ingredients
Scale
- 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
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- Sprinkle the top with 250 g shredded mozzarella and 40 g grated Parmesan, ensuring even coverage to the edges.
- 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.
- Remove from oven and let rest at room temperature for 15 minutes. Garnish with chopped parsley before slicing and serving.
Notes
- For a vegetarian option, omit the meat and add additional vegetables such as spinach or mushrooms.
- This lasagna can be assembled ahead of time and refrigerated before baking.
- Leftover lasagna can be stored in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg