Million Dollar Italian Lasagna with Rich Cheese Layers (Print version)

A rich Italian-American lasagna with savory meat sauce, creamy cottage cheese and cream cheese filling, mozzarella, and parmesan.

# Ingredients:

For the pasta and meat sauce

01 - 12 lasagna noodles
02 - 1 tablespoon olive oil, for the pan if using lean beef
03 - 1 1/4 lb (567 g) Italian sausage or ground beef
04 - 24 oz (680 g) tomato-based pasta sauce
05 - 16 oz (454 g) canned tomato sauce
06 - 1 teaspoon Italian seasoning
07 - 1/2 teaspoon kosher salt, plus more for pasta water
08 - 1/4 teaspoon black pepper

For the creamy cheese layer

09 - 24 oz (680 g) cottage cheese
10 - 8 oz (227 g) cream cheese, softened
11 - 1/4 cup (60 ml) sour cream
12 - 1 large egg, beaten
13 - 1 tablespoon dried parsley

For layering

14 - 1 lb (454 g) mozzarella cheese, sliced or shredded
15 - 1/2 cup (50 g) grated parmesan cheese
16 - Fresh basil or parsley, optional for serving

# Instructions:

01 - Heat the oven to 375°F (190°C). Cook the lasagna noodles in salted boiling water until al dente, then drain and lay them flat on a lightly oiled sheet pan or clean towel.
02 - Brown the Italian sausage or ground beef in a large skillet over medium heat, breaking it into small crumbles. Drain excess fat, then stir in the pasta sauce, tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5-10 minutes until slightly thickened.
03 - In a large bowl, stir together the cottage cheese, softened cream cheese, sour cream, beaten egg, and dried parsley until creamy and well combined.
04 - Lightly grease a 9 by 13-inch (23 by 33 cm) baking dish. Spread about 1 cup of meat sauce across the bottom, then arrange 6 noodles over the sauce, overlapping slightly.
05 - Spread half of the creamy cheese filling over the noodles. Add one third of the mozzarella, half of the remaining meat sauce, and 1/4 cup parmesan. Repeat with the remaining noodles, cheese filling, another third of mozzarella, remaining meat sauce, and 1/4 cup parmesan.
06 - Scatter the remaining mozzarella over the top. Cover the dish tightly with foil, tenting it slightly so it does not press into the cheese.
07 - Bake covered for 25 minutes. Remove the foil and bake for 25-30 minutes more, until bubbling around the edges and golden on top. Rest for 15 minutes before slicing.

# Good to know:

01 - Resting the lasagna before slicing gives the creamy layers time to set.
02 - Assemble up to 24 hours ahead and refrigerate tightly covered.
03 - For a cold-from-the-fridge pan, add 10-15 minutes to the covered bake time.

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