Ingredients:

  • 1.5 lbs lean ground beef
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 28 oz marinara sauce
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 15 oz whole milk ricotta cheese
  • 8 oz cream cheese, softened
  • 0.25 cup sour cream
  • 1 large egg
  • 0.5 cup fresh parsley, chopped
  • 15 lasagna noodles
  • 4 cups shredded mozzarella cheese
  • 0.5 cup freshly grated parmesan cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook lasagna noodles until slightly under al dente. Drain and set aside.
  2. In a large heavy-bottomed skillet over medium-high heat, brown the ground beef, allowing it to develop a dark crust. Add diced onion and minced garlic, sautéing until translucent.
  3. Stir in the marinara sauce, dried oregano, and red pepper flakes. Simmer for 10 minutes to allow flavors to meld.
  4. In a large mixing bowl, combine the ricotta cheese, softened cream cheese, sour cream, egg, and fresh parsley. Mix until smooth and well incorporated.
  5. Spread a thin layer of meat sauce in the bottom of a 13x9-inch baking dish. Layer with noodles, followed by half of the cream cheese mixture and a portion of mozzarella.
  6. Repeat layers, finishing with a final layer of noodles topped with the remaining meat sauce, mozzarella, and grated parmesan.
  7. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes until the cheese is golden and bubbly.
  8. Allow the lasagna to rest for 15 minutes before slicing to ensure the layers set properly.