Million Dollar Italian Lasagna (Print Version)

# Ingredients:

→ Meat and Sauce

01 - 450 grams ground beef (80/20 blend)
02 - 450 grams Italian sausage, casings removed
03 - 1 small yellow onion, finely chopped
04 - 4 cloves garlic, minced
05 - 680 milliliters marinara or Italian-style pasta sauce
06 - 425 grams tomato sauce
07 - 170 grams tomato paste
08 - 1 tablespoon granulated sugar
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 0.5 teaspoon fennel seeds (optional)
12 - Salt and freshly ground black pepper, to taste

→ Cheese Filling

13 - 225 grams cream cheese, softened
14 - 240 grams ricotta cheese
15 - 120 grams sour cream
16 - 1 large egg
17 - 50 grams grated Parmesan cheese
18 - 170 grams shredded mozzarella cheese
19 - 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
20 - 0.25 teaspoon garlic powder

→ Pasta

21 - 12 lasagna noodles, cooked until al dente

→ Topping and Garnish

22 - 200 grams shredded mozzarella cheese (for topping)
23 - Additional Parmesan cheese, grated (optional, for garnish)
24 - Chopped fresh parsley (optional, for garnish)

# Instructions:

01 - Brown ground beef and Italian sausage in a large skillet over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic and cook for 1 minute. Incorporate marinara sauce, tomato sauce, tomato paste, granulated sugar, dried oregano, dried basil, fennel seeds (if using), salt, and black pepper. Simmer uncovered for 20 to 30 minutes, stirring occasionally, to develop flavor.
02 - In a medium mixing bowl, blend softened cream cheese with ricotta until smooth. Add sour cream, egg, grated Parmesan, shredded mozzarella, parsley, and garlic powder. Mix thoroughly to combine all ingredients.
03 - Boil the lasagna noodles in salted water until just al dente. Drain well and arrange noodles flat on parchment or clean kitchen towels to prevent sticking.
04 - Preheat oven to 190°C. Spread a thin layer of meat sauce over the base of a 23x33 cm baking dish. Arrange 4 lasagna noodles over the sauce. Spread half of the cheese filling over the noodles, then top with one third of the remaining meat sauce. Repeat this layering process once more. Finish with the remaining 4 noodles and top with the rest of the meat sauce.
05 - Generously sprinkle the surface with the reserved shredded mozzarella and additional grated Parmesan if desired.
06 - Cover the dish tightly with foil and bake in the preheated oven for 30 minutes. Uncover and continue baking for 15 to 20 minutes, until the cheese is golden and bubbling at the edges.
07 - Allow the lasagna to rest for 15 minutes before slicing to ensure structured portions. Garnish with chopped parsley if desired before serving.

# Notes:

01 - Soften cream cheese completely before mixing for a smooth filling.
02 - Allowing the dish to rest after baking ensures cleaner slices and prevents excessive spreading.
03 - Simmer the sauce sufficiently to deepen flavor and improve consistency.
04 - For a vegetarian dish, substitute meat with sautéed mushrooms, spinach, zucchini, or eggplant.
05 - To increase heat, use hot Italian sausage and add red chili flakes.
06 - For a lighter version, replace pasta sheets with thinly sliced zucchini or eggplant (ensure excess moisture is removed).
07 - For a white variation, use béchamel or Alfredo sauce and incorporate chicken with spinach.

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