This lasagna recipe is a creamy and cheesy twist on the classic dish, perfect for family dinners or gatherings.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a large skillet, cook the ground beef with the chopped onion and minced garlic over medium heat until the meat is browned and the onion is soft. Drain any excess fat.
Use a wooden spoon to break up the meat for even cooking.
Stir in the tomato sauce, dried parsley, and garlic powder into the skillet. Simmer the mixture on low heat for 10 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
In a mixing bowl, combine the cream cheese, cottage cheese, sour cream, and egg. Mix until smooth and well blended.
Ensure the cream cheese is softened for easier mixing.
Spread a thin layer of the meat sauce in the bottom of a lightly greased baking dish.
This prevents the noodles from sticking to the dish.
Layer uncooked lasagna noodles over the sauce, followed by a layer of the cheese mixture, then a layer of meat sauce. Repeat these layers, ending with a layer of meat sauce.
Press down gently after each layer to compact the lasagna.
Sprinkle the top with shredded mozzarella and grated parmesan cheese.
For a golden crust, use a mix of cheeses on top.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the cheese.
Removing the foil allows the cheese to crisp up nicely.
Let the lasagna rest for 10 minutes before slicing and serving.
Resting helps the layers set, making it easier to serve.
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