You’ve seen the picture, that towering slice of lasagna with impossibly rich layers of meaty sauce and oozing, creamy cheese. It’s called « Million Dollar Lasagna » for a reason—it tastes like a million bucks but is surprisingly simple to make at home. This is more than just a recipe; it’s the ultimate guide to creating a show-stopping, savory dish that will become an instant family favorite.
Forget watery, bland lasagna. Our secret lies in a perfectly balanced, slow-simmered meat sauce and an indulgent, creamy ricotta filling that sets this recipe apart from all others.
Why You’ll Love This Million Dollar Lasagna Recipe
- Incredibly Rich Flavor: A combination of ground beef and Italian sausage in a slow-simmered tomato sauce creates a deep, savory flavor base.
- Ultra-Creamy Texture: The « million dollar » secret is the decadent ricotta cheese filling, enriched with parmesan, egg, and parsley for a luxurious texture in every bite.
- Perfect for Any Occasion: Whether it’s a cozy family dinner, a holiday gathering, or a potluck, this lasagna is a guaranteed crowd-pleaser.
- Simple, Step-by-Step Instructions: We break down the process to make it easy for cooks of any skill level to achieve perfect results.
Ingredients You’ll Need
For easy preparation, we’ve broken the ingredients down into three main components.
For the Rich & Savory Meat Sauce:
- Olive Oil: 2 tablespoons
- Meats: 1 lb lean ground beef and 1 lb Italian sausage (casings removed) for maximum flavor.
- Aromatics: 1 large yellow onion (finely chopped) and 4 cloves garlic (minced).
- Tomatoes: 1 (28 oz) can crushed tomatoes, 2 (6 oz) cans tomato paste, and 1 (15 oz) can tomato sauce.
- Seasoning: 2 tsp dried basil, 1 tsp dried oregano, 1/2 tsp red pepper flakes (optional), salt, and freshly ground black pepper.
- Deglazing (Optional): 1/2 cup dry red wine, like Merlot or Cabernet Sauvignon.
For the Creamy « Million Dollar » Cheese Filling:
- Ricotta Cheese: 32 ounces (4 cups) of whole milk ricotta cheese for the best creamy texture.
- Parmesan Cheese: 1 1/2 cups freshly grated Parmesan cheese, divided.
- Fresh Herbs: 1/2 cup chopped fresh parsley.
- Binders: 2 large eggs, lightly beaten.
- Seasoning: 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of nutmeg.
For Lasagna Assembly:
- Pasta: 16 ounces lasagna noodles (use no-boil noodles to save time, or cook regular noodles al dente).
- Mozzarella Cheese: 1 lb (16 ounces) whole milk mozzarella cheese, freshly shredded.
- Garnish: Chopped fresh parsley.
Step-by-Step Instructions for the Perfect Lasagna
Step 1: Cook the Rich Meat Sauce
In a large Dutch oven, heat olive oil over medium-high heat. Add the ground beef and Italian sausage, breaking it apart until fully browned. Drain the excess grease. Add the chopped onion and cook until translucent, then stir in the minced garlic until fragrant (about 1 minute). If using, pour in the red wine to deglaze the pan.
Stir in the crushed tomatoes, tomato paste, tomato sauce, basil, oregano, and red pepper flakes. Season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for a minimum of 45 minutes to allow the flavors to meld.
Step 2: Prepare the Creamy Cheese Filling
While the sauce simmers, prepare the filling. In a medium bowl, thoroughly combine the ricotta cheese, 1 cup of the Parmesan cheese, fresh parsley, beaten eggs, salt, pepper, and nutmeg. Set aside.
Step 3: Assemble Your Million Dollar Lasagna
Preheat your oven to 375°F (190°C).
- First Layer: Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.
- Second Layer: Arrange a single layer of lasagna noodles over the sauce.
- Third Layer: Spread one-third of the creamy ricotta mixture over the noodles.
- Fourth Layer: Top with a hearty layer of meat sauce.
- Fifth Layer: Sprinkle with a generous amount of shredded mozzarella.
- Repeat: Continue layering (noodles, ricotta, meat sauce, mozzarella) two more times.
- Final Layer: Finish with a final layer of noodles, the remaining meat sauce, the rest of the shredded mozzarella, and the remaining 1/2 cup of Parmesan cheese.
Step 4: Bake to Perfection
Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the top is bubbly and golden brown.
Step 5: Let It Rest (Crucial Step!)
Let the lasagna rest on a wire rack for at least 15-20 minutes before cutting. This allows the layers to set and prevents it from falling apart when you serve it. Garnish with fresh parsley and enjoy!
Pro Tips for Success
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. For that perfect cheese pull, shred your own mozzarella and Parmesan.
- Don’t Overcook the Noodles: If using regular lasagna noodles, cook them until they are al dente (still firm to the bite), as they will continue to cook in the oven.
- Use Whole Milk Cheeses: For the creamiest, richest result, opt for whole milk ricotta and whole milk mozzarella.
Frequently Asked Questions (FAQ)
Q: Can I make this lasagna ahead of time? A: Absolutely! You can assemble the entire lasagna (without baking), cover it tightly with plastic wrap and foil, and refrigerate it for up to 48 hours. When ready to bake, you may need to add 10-15 minutes to the initial covered baking time.
Q: How do I store and reheat leftovers? A: Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or a toaster oven. For larger portions, cover with foil and bake at 350°F (175°C) until heated through.
Q: Can I freeze Million Dollar Lasagna? A: Yes, this recipe freezes beautifully. You can freeze the entire baked lasagna or individual portions. Wrap tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: How do I prevent a watery lasagna? A: The key is a thick meat sauce and draining your ricotta if it seems excessively wet. Letting the sauce simmer uncovered for the last 15-20 minutes can help it thicken. Also, letting the lasagna rest after baking is essential for the layers to absorb moisture and set.
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