Description
A rich and creamy lasagna made with a blend of cheeses, a flavorful meat sauce, and a smooth cream cheese layer, perfect for impressing a crowd.
Ingredients
1 pound ground beef (80/20 blend)
1 pound Italian sausage, casings removed
1 medium onion, diced fine
4 cloves garlic, minced
1 jar (24 oz) marinara sauce
1 can (6 oz) tomato paste
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
8 oz cream cheese, softened to room temperature
1 cup sour cream
1 cup cottage cheese
1/4 cup fresh chives, chopped
2 tablespoons fresh parsley, chopped
12 lasagna noodles, cooked according to package directions
2 cups mozzarella cheese, shredded
1 cup sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, freshly grated
2 tablespoons butter, cut into small pieces
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray.
- In a large skillet over medium-high heat, brown the ground beef and Italian sausage. Stir frequently for about 8-10 minutes, breaking up the meat as it cooks. Leave a tablespoon of fat for flavor. Add the diced onion and cook for another 5 minutes until softened. Then stir in the minced garlic and cook for about 1 minute until fragrant.
- Stir in the marinara sauce, tomato paste, Italian seasoning, salt, and pepper. Let it simmer on low heat for about 15 minutes, stirring occasionally. If the sauce gets too thick, add a splash of water.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and cottage cheese. Mix until smooth. For an extra smooth texture, use a hand mixer. Stir in the chopped chives and parsley.
- Spread a thin layer of meat sauce on the bottom of your prepared baking dish. Add 4 lasagna noodles, then spread half of the cream cheese mixture evenly over them. Top with 1/3 of the shredded mozzarella and cheddar.
- Add another layer of 4 noodles, then the remaining cream cheese mixture, followed by half of the remaining meat sauce and another 1/3 of the cheese. Top with the last 4 noodles, the remaining meat sauce, and finish with all the remaining mozzarella, cheddar, and Parmesan. Dot with small pieces of butter.
- Cover tightly with foil and bake for 45 minutes. Then, remove the foil and bake for another 15-20 minutes until the cheese is golden and bubbly. Let the lasagna rest for at least 15 minutes before serving.
Notes
- This recipe can be made ahead of time and refrigerated for up to 24 hours before baking.
- If you’re in a hurry, use no-boil noodles instead of regular lasagna noodles.
- For a spicier version, add red pepper flakes to the meat sauce or use spicy Italian sausage.
- This lasagna can be frozen before or after baking. Freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg
