Million Dollar Lasagna Recipe Card -

Million Dollar Lasagna Recipe Card

Ingredients

For the Meat Sauce

1 lb ground beef

1 lb Italian sausage

1 medium onion, finely chopped

3 cloves garlic, minced

1 jar (24 oz) marinara sauce

2 tablespoons tomato paste

2 teaspoons Italian seasoning

1 teaspoon sugar

Salt and black pepper, to taste

For the Creamy Cheese Filling

8 oz cream cheese, softened

1½ cups ricotta cheese

1 cup cottage cheese

½ cup grated Parmesan cheese

1 large egg

For the Lasagna

9 lasagna noodles, cooked and drained

3 cups shredded mozzarella cheese

Fresh chopped parsley, for garnish

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

In a large skillet over medium-high heat, cook the ground beef and Italian sausage until browned. Drain any excess grease.

Add the chopped onion and minced garlic to the skillet and cook for 3–4 minutes until softened.

Stir in the marinara sauce, tomato paste, Italian seasoning, sugar, salt, and black pepper. Simmer for 15–20 minutes.

In a large bowl, combine the softened cream cheese, ricotta cheese, cottage cheese, Parmesan cheese, and egg. Mix until smooth and creamy.

Spread a thin layer of meat sauce over the bottom of the prepared baking dish.

Arrange a layer of cooked lasagna noodles over the sauce.

Spread one-third of the cheese mixture over the noodles.

Spoon one-third of the meat sauce over the cheese layer.

Sprinkle with mozzarella cheese.

Repeat the layers until all the ingredients are used, finishing with the remaining meat sauce and mozzarella cheese on top.

Cover the dish with aluminum foil and bake for 45 minutes.

Remove the foil and continue baking for 15 minutes, or until the cheese is melted, bubbly, and lightly golden.

Let the lasagna rest for 15–20 minutes before slicing and serving.

Garnish with fresh parsley and enjoy.

Recipe Notes

Allow the lasagna to rest before slicing to help the layers hold together.

Freshly shredded mozzarella melts more smoothly than pre-shredded cheese.

Simmering the meat sauce longer creates deeper flavor.

Assemble the lasagna a day ahead and refrigerate until ready to bake.

This recipe freezes well before or after baking.

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze tightly wrapped for up to 3 months.

Reheating: Warm in a 350°F oven until heated through or microwave individual portions until hot.