Million Dollar Lasagna

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Cook the lasagna noodles according to the package directions until al dente. Drain and set aside.
3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
4. Add the diced onion and cook until softened, about 4 minutes. Stir in the garlic and cook for 30 seconds.
5. Add the ground beef and Italian sausage. Cook until browned, breaking the meat apart as it cooks. Drain any excess grease.
6. Stir in the marinara sauce, tomato paste, Italian seasoning, oregano, crushed red pepper flakes, salt, and pepper. Simmer for 15–20 minutes.
7. In a large bowl, combine the cream cheese, cottage cheese, ricotta, sour cream, Parmesan cheese, egg, and parsley until smooth and well blended.
8. Spread a thin layer of meat sauce over the bottom of the prepared baking dish.
9. Arrange a layer of lasagna noodles over the sauce.
10. Spread one-third of the creamy cheese mixture over the noodles, followed by one-third of the meat sauce and a generous sprinkle of mozzarella.
11. Repeat the layers two more times.
12. Finish with the remaining noodles, meat sauce, mozzarella, Italian cheese blend, and Parmesan cheese.
13. Cover loosely with foil and bake for 45 minutes.
14. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and beautifully golden.
15. Let the lasagna rest for 15 minutes before slicing.
16. Garnish with fresh parsley and serve warm.

Variations

• Substitute ground turkey or ground chicken for the beef for a lighter version.
• Add sautéed mushrooms, spinach, or zucchini between the layers for extra vegetables.
• Use spicy Italian sausage for a bold kick of heat.
• Mix shredded provolone or fontina into the mozzarella for an even richer, cheesier finish.

Tips

• Slightly undercook the lasagna noodles so they finish cooking perfectly in the oven.
• Allow the lasagna to rest for at least 15 minutes before slicing to help the layers hold together.
• Freshly shred your mozzarella for the smoothest melt and the best cheesy texture.
• This lasagna freezes beautifully before or after baking, making it an excellent make-ahead meal for busy weeks.