Million Dollar Lasagna Recipe

There’s something magical about pulling a golden, bubbling Million Dollar Lasagna out of the oven. The way the cheese stretches as you cut into those perfect layers—meaty sauce, creamy ricotta, and tender noodles—it’s pure comfort food heaven. I first made this recipe for a family potluck years ago, and now it’s the dish everyone begs me to bring. The secret? A rich, slow-simmered meat sauce with just a hint of sweetness, paired with that irresistible trio of cheeses. Trust me, one bite and you’ll understand why we call it “million dollar” lasagna. It’s worth every single calorie!

Why You’ll Love This Million Dollar Lasagna

Honestly, what’s not to love? Here’s why this lasagna recipe has become my go-to for every special occasion:

• That golden cheese crust – the perfect crispy-chewy contrast to the tender layers underneath
• Restaurant-quality flavor from simmering the meat sauce low and slow
• No soggy noodles thanks to my layering tricks (you’ll see!)
• Feeds a crowd with plenty for seconds (and amazing leftovers)
• Always gets rave reviews – even my picky nephew asks for thirds!

This is the kind of comfort food that makes people linger at the table just a little longer.

Ingredients for Million Dollar Lasagna

Gather these simple ingredients – they come together to create something seriously spectacular. I’ve made this lasagna dozens of times, and here’s exactly what you’ll need:

• 1 lb ground beef – 80/20 blend gives the best flavor
• 1 lb Italian sausage – sweet or hot, your choice!
• 1 onion, diced – yellow or white, doesn’t matter
• 3 cloves garlic, minced – fresh is best, no jarred stuff
• 1 (28 oz) can crushed tomatoes – look for San Marzano if you can
• 1 (6 oz) can tomato paste – that deep, rich flavor booster
• 1 (15 oz) can tomato sauce – keeps everything saucy
• 2 tsp sugar – cuts the acidity just right
• 2 tsp Italian seasoning – my secret is to crush it between my fingers
• 1 tsp salt – plus more to taste
• 1/2 tsp black pepper – freshly ground if possible
• 12 lasagna noodles – no-boil work great here
• 16 oz ricotta cheese – whole milk for extra creaminess
• 1 egg – helps bind that ricotta layer
• 1/4 cup fresh parsley, chopped – brightens everything up
• 3 cups shredded mozzarella – I like to shred my own
• 1 cup grated Parmesan – the good stuff, not the green can

That’s it! Simple ingredients, but when they come together – wow. Let’s get cooking.

Equipment You’ll Need

This lasagna comes together with just a few basic tools – nothing fancy! Here’s what lives on my counter when I’m making it:

• Large skillet – for that amazing meat sauce
• 9×13-inch baking dish – the perfect lasagna vessel
• Mixing bowls – one for ricotta, one for cheese
• Wooden spoon – my trusty sauce stirrer
• Aluminum foil – essential for that perfect bake

That’s it! You probably have everything already. Now let’s make some magic.

How to Make Million Dollar Lasagna

Okay, let’s dive into making this glorious lasagna step by step. I’ve made this so many times I could do it in my sleep, but I’ll walk you through every detail so yours turns out perfect!

Prepping the meat sauce (the flavor foundation)

First things first – preheat that oven to 375°F (190°C). While it’s heating, grab your large skillet and brown the ground beef and Italian sausage over medium heat. Break it up really well with your wooden spoon – we want nice small crumbles. Once it’s cooked through (about 8 minutes), drain off most of the fat (leave just a tablespoon or so for flavor).

Now toss in your diced onion and minced garlic. Cook these until they’re soft and fragrant – about 5 minutes should do it. Your kitchen should smell amazing right now! Next comes the tomato trio: crushed tomatoes, tomato paste, and tomato sauce. Stir them in along with the sugar, Italian seasoning, salt, and pepper. Let this simmer uncovered for 20 minutes – this is where the magic happens as the flavors deepen.

Building those perfect layers

While the sauce simmers, cook your lasagna noodles according to package directions (unless you’re using no-boil noodles – those go in dry!). Drain them and lay them flat on parchment paper so they don’t stick together. In a bowl, mix your ricotta with the egg and chopped parsley until smooth.

Now the fun part – assembly! Spread about 1 cup of meat sauce in the bottom of your baking dish. Top with 4 noodles (they’ll overlap slightly). Spread half the ricotta mixture over the noodles, then sprinkle with 1 cup mozzarella. Spoon another 1 1/2 cups meat sauce over the cheese. Repeat these layers once more. For the final layer, add the last 4 noodles, remaining meat sauce, remaining mozzarella, and all the Parmesan.

The bake and the wait (the hardest part!)

Cover tightly with foil and bake for 25 minutes. Remove the foil and bake another 25 minutes until bubbly and golden brown. Here’s my golden rule – let it rest for at least 10 minutes before cutting. I know it’s tempting, but this helps the layers set so you get those picture-perfect slices. Serve it up and watch those cheese pulls – pure happiness on a plate!

Tips for the Best Million Dollar Lasagna

After making this lasagna more times than I can count, I’ve learned a few tricks that take it from good to knock-your-socks-off amazing. First, don’t skip draining that excess fat from the meat – it keeps the sauce from being greasy. When layering, spread the ricotta mixture gently with the back of a spoon instead of dumping it – this creates even layers. And here’s my secret weapon: let the assembled lasagna sit for 15 minutes before baking so the noodles absorb some sauce. That rest time after baking is non-negotiable – 10 minutes minimum for clean slices!

Oh, and if you want that perfect golden top, move the lasagna to the upper rack for the last 5 minutes of baking. Watch it closely though – that cheese goes from golden to burnt fast! One last thing – always bake it on a sheet pan to catch any bubbly overflow (trust me, I learned this the hard way).

Ingredient Substitutions & Variations

Listen, I’m all about making this Million Dollar Lasagna your own! Here are my favorite tweaks that still keep that amazing flavor. Swap the ground beef for turkey if you want it lighter – just add an extra tablespoon of olive oil since turkey’s leaner. Vegetarian? Skip the meat entirely and load up with sautéed mushrooms and spinach instead (squeeze that spinach dry first!). Not a ricotta fan? Cottage cheese works in a pinch – blend it smooth first. And for cheese lovers, try mixing in some provolone with the mozzarella for extra gooeyness. The beauty is, as long as you keep the sauce rich and the layers balanced, you really can’t mess it up!

Serving Suggestions for Million Dollar Lasagna

Oh, the possibilities! My favorite way to serve this lasagna is with warm garlic bread for mopping up every last bit of sauce. A crisp Caesar salad cuts through the richness perfectly. For drinks? A bold red wine like Chianti sings with the flavors, or for the kids, sparkling lemonade with a sprig of rosemary makes it feel extra special. Don’t forget extra Parmesan for sprinkling at the table – because can you ever really have too much cheese?

Storage & Reheating Instructions

Leftovers? Ha! Just kidding – this lasagna actually tastes even better the next day. Let it cool completely, then cover tightly with foil or transfer to airtight containers. It’ll keep in the fridge for 4-5 days. To freeze, wrap individual portions in plastic wrap, then foil, and stash for up to 3 months. Reheating’s easy: thaw overnight if frozen, then warm at 350°F until heated through (about 20 minutes for fridge-cold, 40 for frozen). Add a splash of water before reheating to keep it moist. Pro tip: the microwave works in a pinch, but the oven gives you that crispy cheese top again!

Million Dollar Lasagna Nutrition Information

Now, let’s talk nutrition – because even million dollar recipes need to keep it real! One generous serving (about 1/12th of the pan) comes out to about 450 calories, with 28g protein to keep you satisfied. You’re looking at 22g fat (10g saturated), 35g carbs, and 4g fiber. The sodium clocks in around 850mg – it’s lasagna, after all! Remember, these numbers can vary based on your exact ingredients (like using turkey instead of beef or low-fat cheeses). But hey, this is special occasion food – every creamy, cheesy bite is worth savoring!

Frequently Asked Questions

I get asked about my Million Dollar Lasagna all the time—here are the answers to the big ones! Can you make it ahead? Absolutely! Assemble it up to 24 hours in advance, cover, and refrigerate. Add 10 extra minutes to the bake time if it’s cold from the fridge. Freezer-friendly? Oh yes—wrap unbaked lasagna

Try This Million Dollar Lasagna Tonight!

I dare you to make this lasagna just once – your family will beg for it weekly! Snap a photo of your golden, cheesy masterpiece and tag me – I’d love to see your creation!

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