Million Dollar Italian Lasagna

This rich lasagna delivers layers of creamy cheese and hearty meat sauce making it a guaranteed hit for Sunday dinners or special occasions I lean on this recipe whenever I need a centerpiece that never fails to draw raves The mix of cottage cheese and cream cheese is the secret for pillowy soft layers that set it apart from classic lasagnas

I made it first for my sister’s birthday and every guest asked for the recipe as soon as they took a bite Since then it has become our celebration dish

Ingredients

• Lasagna noodles: The classic backbone that holds up all those luscious layers Choose ones that are sturdy and do not overcook
• Italian sausage or ground beef: Adds rich meaty depth to the sauce Try to find sausage with a nice blend of herbs
• Spaghetti sauce and tomato sauce: Form the robust base Pick a spaghetti sauce you actually enjoy the taste of since it carries a lot of flavor
• Italian seasoning: Brings an herby touch Seek out a blend with plenty of basil and oregano
• Cottage cheese: Gives creaminess and a subtle tang Whole milk cottage cheese keeps the middle super tender
• Cream cheese: Softened cream cheese melts into the filling making it decadent Try for the block style not whipped tubs
• Sour cream: Rounds out tang and velvety mouthfeel Full fat is best for richness
• Egg: Helps bind the cheese mixture for neat slices
• Dried parsley: Sprinkles a bit of freshness I like to check that the leaves are still bright green in the jar
• Mozzarella cheese slices: Melts into gooey stretch across every bite Try to buy fresh slices for best melt
• Grated parmesan cheese: Adds nutty salty finishing flavor Go for block parmesan and grate it right before for best taste

Instructions

Cook the Pasta:

Boil a large pot of salted water and cook lasagna noodles according to their package instructions until just tender They should be slightly firm Drain well and lay flat on cloth so they do not stick

Brown the Meat and Build the Sauce:

In a large skillet over medium heat cook Italian sausage or beef until fully browned and crumbly Use a sturdy spoon to break it up as it cooks Drain all excess fat for a cleaner sauce Add spaghetti sauce tomato sauce and Italian seasoning Simmer together for five to ten minutes stirring every few minutes until the sauce is thick and aromatic

Make the Cheese Mixture:

Combine cottage cheese softened cream cheese sour cream beaten egg and dried parsley in a large bowl Stir with a wooden spoon until fully combined and completely creamy This is the heart of the million dollar layers so be sure everything is smoothly mixed

Prepare Your Pan:

Lightly spray a nine by thirteen inch baking pan to prevent sticking Spread one cup of the meat sauce across the bottom in a thin layer that covers the whole surface

Create the First Layer:

Place six cooked lasagna noodles lengthwise in the pan making sure they overlap slightly so there are no gaps Dollop on half of the cheese mixture and spread gently so you do not disturb the noodles Arrange one third of the mozzarella slices in a single layer spoon on half of the remaining meat sauce and sprinkle with a quarter cup of parmesan cheese

Second Layer and Top:

Repeat the process with the remaining noodles cheese mixture a second third of mozzarella remaining sauce and another quarter cup of parmesan For the top, layer with any remaining mozzarella and parmesan so you have a deeply cheesy finish

Bake the Lasagna:

Cover tightly with foil so the cheese does not overbrown Bake for twenty five minutes at three seventy five degrees F then carefully remove the foil and finish uncovered for thirty minutes until the lasagna is bubbling and the cheese is deeply golden Allow it to rest for fifteen minutes outside the oven so it slices cleanly and the layers set

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The cream cheese layer is what my family chats about the most at the table We once had three kinds of lasagna at a party and everyone went back for the one with that ultra rich filling

Storage Tips

Once cooled cut slices and store tightly covered in the fridge for up to four days The texture stays plush For longer storage wrap well and freeze up to two months I like to cut it into portions so reheating single servings is easy Pop a slice in the oven covered with foil at three fifty degrees F until hot throughout or microwave gently

Ingredient Substitutions

Swap Italian sausage for ground turkey or a meatless sausage alternative if you want a lighter version If you do not have cottage cheese use ricotta or even a well blended mixture of Greek yogurt and cream cheese Mozzarella blocks shredded work just as well as slices

Serving Suggestions

Serve hot with a side salad of crisp greens dressed with balsamic The acidity balances all those rich flavors Fresh garlic bread is a must if you want to stay classic Garnish with extra parmesan and fresh basil leaves for a restaurant finish

A Bit of History

Italian American lasagna recipes like this took off after World War Two when pasta sheets became widely available Layered casseroles meant families could share a festive dish using simple ingredients and plenty of cheese This version brings the tradition right to your home table

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The first time I walked away from the table and saw nothing but the empty pan I knew I had found a crowd pleaser with staying power This is one of those recipes I get asked for again and again

Frequently Asked Questions

→ What type of meat can I use?

Italian sausage or ground beef both work well. You can also mix them for extra flavor and texture.

→ Can I substitute the cottage cheese?

Yes, ricotta cheese is a popular alternative for a creamier filling, but cottage cheese keeps it light.

→ How do I prevent sogginess?

Drain cooked noodles thoroughly and let the lasagna rest after baking so layers set up firmly.

→ Can this dish be made ahead?

Assemble ahead and refrigerate unbaked. Bake when ready to serve, adding extra time if chilled.

→ Is it possible to freeze portions?

Yes, cooked slices freeze well. Wrap tightly and thaw before reheating for best texture and flavor.