Million Dollar Italian Lasagna (Print-Friendly Version)
Tender noodles, rich meat sauce, and creamy cheeses create the ultimate Italian-style comfort for gatherings.
# What You'll Need:
→ Meat Sauce
01 -
500 g ground beef (80/20, for richness)
02 -
300 g Italian sausage, casings removed
03 -
1 medium yellow onion, finely chopped
04 -
4 cloves garlic, minced
05 -
700 ml marinara sauce (quality jarred, tomato and olive oil based)
06 -
400 ml tomato sauce
07 -
60 g tomato paste
08 -
10 g granulated sugar
09 -
2 tsp dried oregano
10 -
2 tsp dried basil
11 -
1 tsp fennel seeds (optional, recommended)
12 -
1 tsp salt
13 -
0.5 tsp freshly cracked black pepper
→ Cheese Filling
14 -
170 g cream cheese, softened
15 -
450 g whole milk ricotta cheese
16 -
120 g sour cream (full fat)
17 -
1 large egg
18 -
80 g Parmesan cheese, freshly grated
19 -
250 g mozzarella cheese, shredded
20 -
2 tbsp fresh flat-leaf parsley, chopped (or 2 tsp dried parsley)
21 -
1 tsp garlic powder
→ Assembly
22 -
12 lasagna noodles, dried
→ Topping
23 -
200 g mozzarella cheese, shredded
24 -
50 g Parmesan cheese, freshly grated
25 -
Fresh parsley, chopped, for garnish
# How to Make It:
01 -
In a large skillet over medium heat, cook ground beef and Italian sausage, breaking apart with a spoon until browned and no longer pink. Add onion and cook 5–7 minutes until softened. Stir in garlic and cook 1 minute until fragrant. Incorporate marinara, tomato sauce, tomato paste, sugar, oregano, basil, fennel seeds (if using), salt, and pepper. Reduce heat and simmer uncovered 20–30 minutes, stirring occasionally, until thickened and flavorful.
02 -
In a medium bowl, blend softened cream cheese and ricotta until completely smooth. Add sour cream, egg, Parmesan, shredded mozzarella, parsley, and garlic powder. Mix until thoroughly combined and creamy.
03 -
Bring a large pot of salted water to a boil. Cook noodles until just al dente, about 9 minutes, or according to package instructions. Drain and lay noodles flat on a clean towel or parchment to prevent sticking.
04 -
Preheat oven to 190°C. Spread a generous layer of meat sauce on the bottom of a 23 x 33 cm baking dish. Arrange 4 noodles over the sauce, slightly overlapping. Top with half of the cheese filling and one third of the remaining meat sauce, spreading evenly. Repeat the noodle, cheese, and sauce layers once, then top with the final 4 noodles and remaining meat sauce.
05 -
Distribute shredded mozzarella and grated Parmesan evenly over the top layer, ensuring full coverage to the edges for best golden results.
06 -
Cover the dish tightly with foil, tenting to avoid direct cheese contact, and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes until bubbling at the edges and the cheese is deeply golden.
07 -
Rest the lasagna, uncovered, for 15 minutes on the counter before slicing to allow the layers to set for clean portions. Garnish with fresh parsley as desired.
# Additional Tips:
01 -
Allowing the dish to rest after baking is essential for neat slices and optimal texture.
02 -
Simmer the sauce thoroughly to develop deep, robust flavors.
03 -
For optimal melt and stretch, shred mozzarella from a block rather than buying pre-shredded.
04 -
Assembled lasagna can be prepared in advance and refrigerated before baking.