Name: Million Dollar Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian-American
Ingredients: 12 lasagna noodles; 1 pound ground beef; 1 pound Italian sausage; 1 medium onion, diced; 3 cloves garlic, minced; 1 (24 oz) jar marinara sauce; 1 (14 oz) can crushed tomatoes; 1 teaspoon Italian seasoning; ½ teaspoon salt; ½ teaspoon black pepper; 1 tablespoon sugar (optional); 16 oz ricotta cheese; 8 oz cream cheese, softened; ½ cup sour cream; 1 large egg; ½ cup grated Parmesan cheese; 2 cups shredded mozzarella cheese, divided; 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)

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Million Dollar Lasagna is a rich, indulgent twist on the classic Italian-American favorite. I layer creamy cheeses, savory meat sauce, and tender pasta to create a dish that feels luxurious and comforting. It's perfect for feeding a crowd or preparing ahead for a satisfying weeknight dinner.

Why You’ll Love This Recipe

I find it incredibly rich and creamy, thanks to the blend of ricotta, cream cheese, sour cream, and mozzarella.
It's hearty and satisfying, making it ideal for family gatherings or potlucks.
I can prepare it ahead of time, which is perfect for busy schedules.
The recipe is versatile; I can customize it with different meats or make it vegetarian.
Leftovers taste even better the next day, making it a great meal prep option.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 lasagna noodles
1 pound ground beef
1 pound Italian sausage
1 medium onion, diced
3 cloves garlic, minced
1 (24 oz) jar marinara sauce
1 (14 oz) can crushed tomatoes
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon sugar (optional, to balance acidity)
16 oz ricotta cheese
8 oz cream cheese, softened
½ cup sour cream
1 large egg
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)

Directions

Prepare the Meat Sauce: In a large skillet over medium heat, I cook the ground beef, Italian sausage, and diced onion until browned. I drain excess grease, add minced garlic, and cook for 1 minute. Then, I stir in marinara sauce, crushed tomatoes, Italian seasoning, salt, pepper, and sugar. I let it simmer on low heat for 10–15 minutes, stirring occasionally.
Make the Cheese Mixture: In a large bowl, I mix ricotta cheese, cream cheese, sour cream, egg, Parmesan cheese, and parsley until smooth. I stir in 1 cup of shredded mozzarella cheese.
Preheat the Oven: I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Assemble the Lasagna: I spread a thin layer of meat sauce on the bottom of the baking dish. Then, I place 3 cooked lasagna noodles over the sauce, slightly overlapping them. I spread a generous layer of the cheese mixture over the noodles, followed by a layer of meat sauce and a sprinkle of shredded mozzarella cheese. I repeat these layers until all ingredients are used, finishing with a layer of meat sauce and shredded mozzarella on top.
Bake: I cover the lasagna with aluminum foil and bake for 25 minutes. Then, I remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbly and golden brown.
Rest and Serve: I let the lasagna rest for 10–15 minutes before slicing to allow the layers to set. Garnishing with fresh parsley is optional.

Servings and Timing

Servings: 8–10
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes

Variations

Vegetarian Version: I replace the meat with layers of roasted vegetables such as zucchini, bell peppers, and spinach.
Spicy Kick: I add crushed red pepper flakes to the meat sauce for extra heat.
Low-Carb Option: I substitute regular lasagna noodles with zucchini or eggplant slices.
Extra Cheesy: I add more shredded mozzarella on top for a gooey finish.
Different Proteins: I try ground turkey or chicken for a lighter alternative.

Storage/Reheating

Refrigerate: I store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: I wrap individual portions in foil and freeze for up to 3 months.
Reheat: To reheat, I bake in a preheated oven at 350°F (175°C) for 20 minutes or microwave in 1-minute intervals until heated through. If frozen, I thaw overnight in the fridge before reheating.

FAQs

How do I prevent my lasagna from being watery?

I make sure to drain excess grease from the meat and avoid overcooking the noodles. Letting the sauce simmer helps reduce excess liquid.

Can I make lasagna ahead of time?

Yes, I assemble the lasagna a day in advance, cover it tightly, and refrigerate until ready to bake.

Can I freeze lasagna before baking?

Absolutely. I assemble it fully, cover tightly, and freeze. When ready to bake, I add an additional 15–20 minutes of cooking time.

What can I use instead of ricotta cheese?

I can substitute ricotta with cottage cheese or mascarpone for a slightly different texture.

Can I use no-boil lasagna noodles?

Yes, but I add an extra ½ cup of water to the sauce to ensure they cook properly.

Conclusion

Million Dollar Lasagna is the ultimate comfort food, perfect for family dinners, potlucks, and special occasions. With its rich layers of cheese and hearty meat sauce, it's sure to become a household favorite. I love how versatile and satisfying it is, making it a go-to recipe in my kitchen.

Million Dollar Lasagna

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Author: Sue
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Yield: 8–10 servings
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Halal

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Description

Million Dollar Lasagna is a rich and indulgent baked pasta dish layered with creamy cheeses, savory meat sauce, and tender noodles, perfect for feeding a crowd or preparing ahead for busy weeknights.

Instructions

Cook the ground beef, Italian sausage, and diced onion in a large skillet over medium heat until browned. Drain excess grease, add garlic, and cook for 1 minute.
Stir in marinara sauce, crushed tomatoes, Italian seasoning, salt, pepper, and sugar. Simmer on low heat for 10–15 minutes, stirring occasionally.
In a large bowl, mix ricotta cheese, cream cheese, sour cream, egg, Parmesan cheese, and parsley until smooth. Stir in 1 cup of mozzarella cheese.
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Spread a thin layer of meat sauce in the dish. Add 3 cooked lasagna noodles, then a layer of cheese mixture, meat sauce, and shredded mozzarella. Repeat layers, ending with meat sauce and mozzarella on top.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until cheese is bubbly and golden.
Let rest for 10–15 minutes before serving. Garnish with parsley if desired.