Five Star Lasagna with Chive Cream Cheese

1.Preheat your oven to 375°F (190°C).

2.Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, about 8-10 minutes. Drain and lay them flat on a clean kitchen towel.

3.In a large skillet, heat the olive oil over medium heat. Add the ground beef and Italian sausage, breaking them up with a spoon, and cook until browned, about 8 minutes. Drain excess fat.

4.Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 5 minutes.

5.Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.

6.In a medium bowl, combine the ricotta cheese, chive cream cheese, and egg. Mix until smooth and set aside.

7.To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish. Place 3 lasagna noodles over the sauce.

8.Spread one-third of the ricotta and chive cream cheese mixture over the noodles, followed by one-third of the meat sauce. Sprinkle with one-third of the mozzarella cheese.

9.Repeat the layers two more times, ending with a layer of mozzarella cheese on top.

10.Sprinkle the grated Parmesan cheese evenly over the top layer.

11.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

12.Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

13.Let the lasagna cool for 10 minutes before slicing. Garnish with chopped fresh parsley before serving.