Description
This rich and hearty lasagna is a classic comfort food brimming with layers of flavorful meat sauce, creamy cheese filling, and melted mozzarella.
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
- Begin by heating a large skillet over medium heat. Once hot, add the ground beef alongside the Italian sausage—breaking them apart with a spoon as they cook. Aim for a rich brown color on the meat, as this adds layers of flavor to your sauce. When the meat is well browned, incorporate the chopped onion, stirring gently until it softens and releases its fragrant aroma, which takes about 5-7 minutes. Don’t forget to add in the minced garlic and cook for another minute to let the garlic infuse the mix.
- Once the meat is browned, it’s time to create that luscious sauce. Add marinara sauce, tomato sauce, tomato paste, sugar, oregano, basil, and fennel seeds (if you’re using them) to the skillet. Season with salt and freshly ground black pepper to taste. Lower the heat and let this mixture simmer uncovered for 20-30 minutes. This process allows the flavors to meld together and thicken beautifully, resulting in a rich, fragrant sauce.
- In a separate mixing bowl, combine the softened cream cheese and ricotta. Mix them together until they reach a smooth consistency. Incorporate in the sour cream, egg, finely grated Parmesan, shredded mozzarella, parsley, and garlic powder. Blend until it’s fully incorporated and creamy—this filling is going to add a wonderful richness to your lasagna.
- Boil a large pot of salted water and add the lasagna noodles. Follow the package instructions to cook them until they are just al dente, typically around 9 minutes. Drain the noodles and lay them flat on a clean towel or parchment paper to avoid sticking.
- Preheat your oven to 190°C (375°F). Now comes the fun part—layering! Spread a generous layer of the meat sauce at the bottom of your baking dish. Then, arrange four lasagna noodles on top. Spread half of the cheese mixture evenly over this layer of noodles, followed by a third of the remaining meat sauce. Repeat the process: another layer of noodles, remaining cheese filling, and another third of the sauce. Finish with a final layer of noodles topped with the last bit of meat sauce.
- For a comforting, cheesy topping, sprinkle the final layer with 250 g of shredded mozzarella and 40 g of grated Parmesan cheese. Make sure to cover the edges evenly to prevent burning and ensure an even melt.
- Cover the baking dish tightly with foil, ensuring it’s tented to keep the cheese from sticking to the cover. Bake for 30 minutes, remove the foil, and continue baking for an additional 15-20 minutes. This will allow the cheese to become golden and bubbly, with the sauce bubbling at the edges—a sure sign of deliciousness.
- After finishing baking, let your lasagna rest at room temperature for about 15 minutes before slicing. This resting period allows the layers to settle and makes serving easier. Garnish with freshly chopped parsley prior to serving for an added touch of color and freshness.
Notes
For a gluten-free version, use gluten-free lasagna noodles and ensure your sauces are gluten-free as well. This lasagna can be made ahead of time; simply assemble and refrigerate for up to a day before baking.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dinner
Nutrition
- Calories: 560 kcal
- Sodium: 720 mg
- Protein: 36 g