Million-Dollar Lasagna
Ingredients:
For the Meat Sauce:
1 lb ground beef
lb Italian sausage, casing removed
1 small onion, finely chopped
3 cloves garlic, minced
1 28 oz can crushed tomatoes
1 15 oz can tomato sauce
1 6 oz can tomato paste
cup water
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
teaspoon salt
teaspoon black pepper
teaspoon red pepper flakes optional
For the Cheese Filling:
1 15 oz container ricotta cheese
1 8 oz package cream cheese, softened
1 egg
cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped
Other Ingredients:
12 lasagna noodles, cooked and drained
3 cups shredded mozzarella cheese
cup grated Parmesan cheese for topping
Directions:
Prepare the Meat Sauce:
In a large skillet over medium heat, cook ground beef and Italian sausage until browned. Drain excess fat.
Add onion and garlic; sauté until fragrant, about 2 minutes.
Stir in crushed tomatoes, tomato sauce, tomato paste, and water.
Season with sugar, basil, oregano, salt, black pepper, and red pepper flakes. Simmer for 20 minutes, stirring occasionally.
Make the Cheese Filling:
In a mixing bowl, combine ricotta cheese, cream cheese, egg, Parmesan cheese, and parsley. Mix until smooth.
Assemble the Lasagna:
Preheat oven to 375F 190C.
Spread 1 cup of meat sauce on the bottom of a greased 9×13-inch baking dish.
Layer 3 cooked lasagna noodles over the sauce.
Spread of the cheese mixture over the noodles, followed by 1 cup of meat sauce and 1 cup of mozzarella cheese.
Repeat the layers two more times, finishing with a final layer of noodles and the remaining meat sauce.
Sprinkle the top with the remaining mozzarella and Parmesan cheese.
Bake:
Cover with foil and bake for 30 minutes.
Remove foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Let it rest for 10 minutes before slicing and serving.
Prep Time: 25 minutes Cooking Time: 40 minutes Total Time: 1 hour 5 minutes
Kcal: 520 kcal per serving Servings: 8
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