This lasagna recipe brings a delightful twist to the classic Italian dish, combining rich flavors and creamy textures for a comforting meal.
Cook the ground beef and Italian sausage in a large skillet over medium heat until browned, breaking it into small pieces as it cooks. Drain any excess fat.
Ensure the meat is evenly browned for a rich flavor.
Add the chopped onion, celery, and minced garlic to the skillet. Sauté until the vegetables are softened.
Stir frequently to prevent the garlic from burning.
Stir in the crushed tomatoes, tomato paste, tomato sauce, salt, pepper, sugar, and bay leaves. Simmer the sauce, covered, for 30 minutes, stirring occasionally.
Add a splash of water if the sauce becomes too thick.
Remove the sauce from heat and stir in the chopped parsley. Discard the bay leaves.
Fresh parsley adds a burst of flavor to the sauce.
Preheat the oven to 350°F (175°C). Grease a baking dish.
Greasing the dish prevents the lasagna from sticking.
Spread a thin layer of sauce on the bottom of the baking dish. Layer with lasagna noodles, more sauce, dollops of cream cheese, and a sprinkle of mozzarella and parmesan. Repeat layers until all ingredients are used, ending with cheese on top.
Ensure the top layer is fully covered with cheese for a golden crust.
Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
Grease the underside of the foil to prevent it from sticking to the cheese.
Let the lasagna rest for 10 minutes before slicing and serving.
Resting allows the layers to set, making it easier to serve.
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