Million Dollar Italian Lasagna (Print Version)

# Ingredients:

→ Meat Sauce

01 - 1 batch rich Italian meat sauce, simmered until thickened

→ Cheese Blend

02 - 450 g ricotta cheese
03 - 115 g cream cheese, softened

→ Pasta & Cheese Layers

04 - 375 g dried lasagna noodles
05 - 400 g mozzarella cheese, shredded
06 - 80 g Parmesan cheese, grated

→ Garlic Parmesan Pull-Apart Bread

07 - 1 can (about 340 g) refrigerated biscuit dough
08 - 60 ml unsalted butter, melted
09 - 3 garlic cloves, finely minced
10 - 1 teaspoon Italian seasoning
11 - 25 g Parmesan cheese, grated
12 - 2 tablespoons fresh parsley, chopped

→ Italian Chopped Salad

13 - 1 head Romaine lettuce, chopped
14 - 75 g cherry tomatoes, halved
15 - 60 g pepperoncini, sliced
16 - 30 g red onion, thinly sliced
17 - 40 g black olives, pitted
18 - 40 g salami or prosciutto, diced
19 - 30 g mozzarella or provolone, shredded
20 - Croutons, as desired

→ Salad Dressing

21 - 80 ml extra-virgin olive oil
22 - 30 ml red wine vinegar
23 - 1 teaspoon Dijon mustard
24 - 1 garlic clove, minced
25 - Salt and black pepper, to taste
26 - Pinch dried oregano

# Instructions:

01 - Cook Italian meat sauce, allowing it to simmer until robust in flavor and thick in consistency.
02 - Mix ricotta and softened cream cheese until completely smooth.
03 - Cook lasagna noodles in plenty of salted boiling water until just al dente, then drain and set aside.
04 - In a large baking dish, spread a thin layer of meat sauce, followed by a layer of noodles, a portion of the ricotta-cream cheese blend, and shredded mozzarella. Repeat these layers twice, finishing with a top layer of remaining sauce, remaining mozzarella, and all of the grated Parmesan.
05 - Cover the dish with foil and bake in a preheated oven at 190°C for 25 minutes. Remove foil and bake for a further 20 minutes until the top is bubbling and golden.
06 - Allow lasagna to rest for at least 10 minutes before slicing to achieve clean layers.
07 - Quarter biscuit dough pieces, then toss thoroughly with melted butter, minced garlic, Italian seasoning, Parmesan, and parsley. Arrange evenly in a greased Bundt pan or 23x23 cm baking dish.
08 - Bake at 175°C for 25–30 minutes until deeply golden brown and aromatic.
09 - Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, pepper, and oregano until emulsified.
10 - Combined chopped romaine, tomatoes, pepperoncini, red onion, olives, cured meat, and cheese in a large bowl. Toss with dressing just before serving. Add croutons if desired.

# Notes:

01 - Resting baked lasagna before slicing ensures structured layers and easy serving.
02 - For deeper flavor, prepare meat sauce a day in advance to allow spices to meld.

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