I Hate Ricotta Lasagna W Meat Sauce and 3 Cheeses
Say goodbye to ricotta with this indulgent "I Hate Ricotta Lasagna with Meat Sauce and 3 Cheeses," a creamy twist on the classic comfort food that's sure to become a family favorite. This hearty lasagna features layers of tender lasagna noodles, a robust meat sauce made with ground beef, Italian sausage, and aromatic spices, and a luscious cheese mixture combining cream cheese, mozzarella, and Parmesan for an ultra-smooth, flavorful bite. Perfectly baked to golden, bubbling perfection, this ricotta-free dish offers all the richness you desire in a lasagna without the texture you avoid. Ideal for weeknight dinners or special gatherings, this comforting recipe is packed with bold flavors and satisfying textures. Garnished with fresh parsley for a pop of color, this lasagna is best served warm and pairs beautifully with a crisp salad or crusty garlic bread for a complete meal.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 1 pound Ground beef
- 0.5 pound Italian sausage
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 4 Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 6 ounces Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoon Red pepper flakes
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Granulated sugar
- 8 ounces Cream cheese
- 4 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions. Drain and lay them flat on a sheet of parchment paper to prevent sticking.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another 1 minute.
Add the ground beef and Italian sausage to the skillet. Cook until browned, breaking it up into small chunks, about 7-8 minutes. Drain excess fat if necessary.
Stir in the crushed tomatoes, tomato paste, dried basil, oregano, red pepper flakes, salt, pepper, and sugar. Bring to a simmer, then reduce the heat to low and let it cook for 15 minutes, stirring occasionally.
While the sauce is simmering, prepare the cheese mixture. In a medium bowl, combine the softened cream cheese, 2 cups of shredded mozzarella, and 1/2 cup of grated parmesan. Mix until smooth and set aside.
Spread a thin layer of the meat sauce in the bottom of a 9x13-inch baking dish.
Layer 3-4 lasagna noodles over the sauce. Spread 1/3 of the cheese mixture over the noodles, followed by 1/3 of the meat sauce. Repeat the layers (noodles, cheese mixture, meat sauce) two more times, ending with the meat sauce on top.
Sprinkle the remaining 2 cups of shredded mozzarella and 1/2 cup of grated parmesan evenly over the top.
Cover the dish with foil (sprayed with cooking spray to prevent sticking) and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbling.
Let the lasagna cool for 10-15 minutes before slicing. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
7241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 380.7 g | 488% | |
| Saturated Fat | 175.3 g | 876% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 1144 mg | 381% | |
| Sodium | 11825 mg | 514% | |
| Total Carbohydrate | 626.6 g | 228% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 96.3 g | ||
| Protein | 360.1 g | 720% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 4772 mg | 367% | |
| Iron | 50.2 mg | 279% | |
| Potassium | 7303 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
