Ingredients:
For the Meat Sauce:
1 lb ground beef
1 lb Italian sausage
1 medium onion, diced
3 garlic cloves, minced
1 jar (24 oz) marinara sauce
1 can (14 oz) diced tomatoes
1 tsp Italian seasoning
Salt and pepper to taste
For the Creamy Cheese Layer:
2 cups ricotta cheese or cottage cheese
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 large egg
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
For the Pasta Layer:
12 lasagna noodles, cooked and drained (or no-boil noodles)
Directions:
Prepare the Meat Sauce:
In a large skillet, cook the ground beef and Italian sausage over medium heat until browned.
Add the diced onion and garlic; sauté until softened.
Stir in the marinara sauce, diced tomatoes, Italian seasoning, and season with salt and pepper.
Simmer the sauce on low heat for 10-15 minutes.
Make the Creamy Cheese Mixture:
In a mixing bowl, combine ricotta cheese, cream cheese, sour cream, egg, Parmesan cheese, and 1 cup of mozzarella cheese. Mix until smooth and well combined.
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Assemble the Lasagna:
Spread a thin layer of meat sauce on the bottom of the baking dish.
Place 3 lasagna noodles over the sauce.
Spread 1/3 of the creamy cheese mixture over the noodles.
Top with a layer of meat sauce.
Repeat the layers (noodles, cheese mixture, and meat sauce) two more times.
Finish with a final layer of noodles, remaining meat sauce, and top with the remaining 1 cup of mozzarella cheese.
Bake the Lasagna:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
Rest and Serve:
Allow the lasagna to rest for 10-15 minutes before slicing. Serve warm with a side of garlic bread or a fresh salad.
Prep Time: 25 minutes | Cook Time: 45 minutes | Total Time: 1 hour 10 minutes
Kcal: ~550-600 kcal per serving (based on 8 servings)
