Million Dollar Lasagna

 

Ingredients

For the Meat Sauce:

• 1 lb ground beef
• 1 lb Italian sausage
• 1 medium onion, diced
• 3–4 cloves garlic, minced
• 2 (24 oz) jars of marinara or spaghetti sauce
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional for spice)
• Salt and pepper, to taste
• For the Cheese Mixture:
• 16 oz ricotta cheese
• 8 oz cream cheese, softened
• 1 cup sour cream
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup chopped fresh parsley (or 2 tsp dried)

For Assembly:

• 12–15 lasagna noodles (cooked al dente or use oven-ready noodles)
• 2 cups shredded mozzarella cheese (additional for layering)
• 1/4 cup grated Parmesan cheese (for topping)

Construction

Prepare the Meat Sauce:

Heat a large skillet over medium heat. Cook ground beef, Italian sausage, and diced onion until browned and fully cooked.

Add garlic and cook for 1–2 minutes until fragrant.

Stir in marinara sauce, basil, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 15–20 minutes, stirring occasionally.

Mix the Cheese Filling:

In a medium bowl, combine ricotta cheese, cream cheese, sour cream, 2 cups shredded mozzarella, Parmesan cheese, egg, and parsley. Mix until smooth and creamy.

Layer the Lasagna:

Preheat oven to 375°F (190°C).

In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom.

Add a layer of lasagna noodles (3–4 noodles).

Spread 1/3 of the cheese mixture over the noodles.

Add 1/3 of the meat sauce.

Repeat layers (noodles, cheese mixture, meat sauce) two more times, ending with a final layer of noodles topped with meat sauce.

Sprinkle the remaining 2 cups of mozzarella and 1/4 cup Parmesan over the top.

Bake the Lasagna:

Cover the dish with foil (to prevent sticking, spray foil with cooking spray).

Bake for 25 minutes. Remove foil and bake for an additional 20–25 minutes, or until the cheese is golden and bubbly.

Let the lasagna rest for 10–15 minutes before slicing.

Variations

Vegetarian Option: Replace the meat with sautéed vegetables like zucchini, mushrooms, spinach, or eggplant.

Low-Carb Version: Use thinly sliced zucchini or eggplant instead of lasagna noodles.

Different Cheeses: Substitute ricotta with cottage cheese, or add extra cheeses like provolone or fontina for a richer flavor.

Spicy Lasagna: Add diced jalapeños or more crushed red pepper to the sauce for a spicy kick.

White Sauce Variation: Use a béchamel sauce instead of marinara for a creamy twist.

Tips

Make Ahead: Assemble the lasagna a day in advance, cover, and refrigerate. Bake when ready to serve.

Freezing: Freeze assembled (uncooked) lasagna for up to 3 months. Thaw overnight in the fridge before baking.

Even Layers: Spread each layer evenly for a clean-cut lasagna slice.

Cooking Noodles: If not using oven-ready noodles, slightly undercook regular noodles since they’ll continue to cook in the oven.

Extra Flavor: Add a splash of red wine or balsamic vinegar to the meat sauce for depth.

Enjoy your Million Dollar Lasagna!