Description
Million Dollar Lasagna is a rich and creamy Italian-American baked pasta dish featuring layers of seasoned ground beef and Italian sausage in a savory marinara sauce, combined with a luscious ricotta and cream cheese mixture, mozzarella, and Parmesan cheese. Perfectly baked to golden, bubbly perfection, this lasagna is a comforting family favorite.
Ingredients
Scale
Meat Sauce
- 1 pound ground beef
- 1/2 pound Italian sausage (casings removed)
- 1 jar (24 ounces) marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Cheese Mixture
- 1 container (15 ounces) ricotta cheese
- 1 package (8 ounces) cream cheese (softened)
- 1/4 cup sour cream
- 1 large egg
Other Ingredients
- 9 lasagna noodles
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley (chopped, for garnish)
Instructions
- Preheat and prepare meat sauce: Preheat your oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat, then add ground beef and Italian sausage. Cook until browned and fully cooked, breaking the meat up as it cooks. Drain excess fat. Stir in marinara sauce, Italian seasoning, garlic powder, salt, and pepper. Simmer the sauce for 5 minutes, then remove from heat.
- Mix cheese filling: In a medium bowl, combine ricotta cheese, softened cream cheese, sour cream, and the egg. Mix thoroughly until the mixture is smooth and well incorporated.
- Cook noodles: Boil lasagna noodles according to package directions until al dente. Drain and lay the noodles flat on parchment paper to prevent sticking.
- Assemble lasagna: Spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish. Layer three noodles over the sauce, then spread half the cheese mixture over the noodles, sprinkle with one-third of the mozzarella cheese, and spoon more meat sauce on top. Repeat this layering with the next three noodles, the remaining cheese mixture, another one-third of the mozzarella, and meat sauce. Finish with the last three noodles, the remaining meat sauce, remaining mozzarella, and Parmesan cheese on top.
- Bake covered: Cover the dish with foil and bake for 25 minutes in the preheated oven.
- Bake uncovered: Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
- Rest and garnish: Let the lasagna rest for 10 minutes before slicing. Garnish with chopped fresh parsley and serve warm.
Notes
- You can prepare this lasagna a day ahead and refrigerate it before baking.
- For extra richness, use whole milk ricotta and full-fat cream cheese.
- This dish freezes well for up to 3 months; thaw in the refrigerator before baking.
