Million Dollar Lasagna Layers (Print Version)
# Ingredients:
→ Meat Sauce
01 -
450 grams ground beef
02 -
450 grams Italian sausage
03 -
1 cup (about 130 grams) onion, finely chopped
04 -
3 cloves garlic, minced
05 -
790 grams crushed tomatoes
06 -
340 grams tomato paste
07 -
2 teaspoons dried basil
08 -
2 teaspoons dried oregano
09 -
1 teaspoon salt
10 -
0.5 teaspoon ground black pepper
→ Pasta and Cheese Filling
11 -
12 lasagna noodles
12 -
425 grams ricotta cheese
13 -
1 large egg
14 -
340 grams shredded mozzarella cheese
15 -
100 grams grated Parmesan cheese
→ Garnish
16 -
Fresh basil or parsley, finely chopped (optional)
# Instructions:
01 -
Set oven to 190°C (375°F) to preheat.
02 -
Boil lasagna noodles according to package instructions until al dente. Drain and set aside.
03 -
In a large skillet over medium heat, sauté ground beef, Italian sausage, onion, and garlic until meat is browned. Drain excess fat.
04 -
Add crushed tomatoes, tomato paste, dried basil, oregano, salt, and pepper to skillet. Stir well and let simmer for 15 minutes.
05 -
In a mixing bowl, combine ricotta cheese, egg, and half of the grated Parmesan. Mix thoroughly until smooth.
06 -
Spread a thin layer of meat sauce on the base of a baking dish. Place 4 lasagna noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, spoon one-fourth of the remaining meat sauce over the ricotta, and sprinkle with one-third of the mozzarella.
07 -
Repeat the layering of noodles, ricotta mixture, meat sauce, and mozzarella cheese two additional times.
08 -
Arrange remaining noodles on top, cover with remaining meat sauce, and sprinkle with the last portions of mozzarella and Parmesan cheese.
09 -
Cover the baking dish with foil sprayed with cooking spray to prevent sticking. Bake in preheated oven for 25 minutes.
10 -
Remove foil and bake for an additional 20 minutes, or until the cheese is golden and bubbling.
11 -
Allow lasagna to cool for 10–15 minutes before slicing. Garnish with fresh basil or parsley if desired.
# Notes:
01 -
Vegetarian adaptation: Substitute the meats with 680 grams sautéed mushrooms, zucchini, and bell peppers.
02 -
For convenience, use no-boil lasagna noodles; ensure adequate sauce coverage during assembly.
03 -
Incorporate a layer of spinach for added nutrients; sauté fresh spinach or use thawed, well-drained frozen spinach.
04 -
Prepare in advance: Assemble and refrigerate for up to 24 hours before baking. Add 10–15 minutes to the total bake time if chilled.
05 -
For additional heat, add a pinch of red pepper flakes to the meat sauce.