Ingredients
For the Meat Sauce:
- 1 lb ground beef
- 1/2 lb Italian sausage
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 1 tsp basil
- 1/2 tsp oregano
- 1 tsp sugar
- Salt & pepper to taste
For the Creamy Layer:
- 1 (15 oz) container ricotta cheese
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped (optional)
For the Layers:
- 12 lasagna noodles, cooked and drained
- 3 cups shredded mozzarella cheese
- 1/2 cup Parmesan cheese (for topping)
Instructions
1️⃣ Prepare the Meat Sauce:
- In a skillet over medium heat, cook the ground beef, sausage, and onions until browned. Drain excess fat.
- Add garlic and cook for 1 minute.
- Stir in crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, basil, oregano, sugar, salt, and pepper. Simmer on low for 30 minutes.
2️⃣ Make the Creamy Layer:
- In a bowl, combine ricotta, cream cheese, sour cream, egg, Parmesan, and parsley. Mix until smooth and creamy.
3️⃣ Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish.
- Add a layer of noodles, followed by half the creamy mixture, a layer of meat sauce, and a sprinkle of mozzarella cheese. Repeat the layers, ending with noodles, meat sauce, mozzarella, and Parmesan.
4️⃣ Bake:
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 20-25 minutes until cheese is bubbly and golden.
- Let it rest for 10 minutes before slicing.
✨ Tips:
- For extra richness, sprinkle a little shredded provolone or gouda in the cheese layers.
- Make it ahead! Assemble the lasagna a day before, refrigerate, and bake when ready.
- Want a crispy top? Broil for 2-3 minutes after baking.
Would you like me to write this in a more polished or printable layout? Or maybe add a fun intro or serving suggestions? 🍽️✨