Million Dollar Italian Lasagna With Ricotta

• total waktu: 1 hour 25 minutes

Bahan-bahan

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

500 g (1 lb) ground beef

250 g (½ lb) Italian sausage (mild or spicy)

800 g (28 oz) crushed tomatoes

2 tbsp tomato paste

1 tsp sugar

1 tsp dried basil

1 tsp Italian seasoning

Salt and pepper, to taste

425 g (15 oz) ricotta cheese

½ cup sour cream or cream cheese

1 large egg

½ cup grated Parmesan cheese

2 tbsp chopped parsley

9 lasagna noodles (cooked al dente)

2 cups shredded mozzarella cheese

1 cup provolone or fontina cheese (optional for extra richness)

½ cup grated Parmesan

2 tbsp butter, melted (for brushing top)

Petunjuk

Prepare the meat sauce:

Warm olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent. Stir in garlic, ground beef, and sausage; cook until fully browned. Drain any extra grease. Mix in crushed tomatoes, tomato paste, sugar, basil, Italian seasoning, salt, and pepper. Let it simmer gently for 20–25 minutes, stirring now and then, until thick and full of flavor.

Make the creamy ricotta layer:

In a medium bowl, blend ricotta, sour cream, egg, Parmesan, and parsley until smooth and fluffy. Set aside — this creamy filling gives the lasagna its famous “million-dollar” richness.

Assemble the lasagna:

Preheat your oven to 190°C (375°F). Lightly butter or spray a 9×13-inch baking dish. Spread a thin layer of the meat sauce on the bottom. Place 3 lasagna noodles on top. Spoon over half the ricotta mixture, then add ⅓ of the sauce and sprinkle with mozzarella. Repeat the layers until everything is used, finishing with noodles → sauce → mozzarella → Parmesan. Brush the top with melted butter for a golden, crispy finish.

Bake:

Cover with foil and bake for 30 minutes. Remove foil and continue baking for another 15–20 minutes, until bubbling and beautifully golden. Let the lasagna rest for 15 minutes before cutting — this allows the layers to set perfectly for serving.