Best Million Dollar Lasagna
This Million Dollar Lasagna boasts layers of rich meat sauce, a creamy cheese filling, and perfectly cooked pasta. Its an unforgettable meal, surprisingly easy to make, and guaranteed to impress, leaving everyone wanting more.
Ingredients
Scale
- 1 pound ground beef
- 1 pound Italian sausage, removed from casing
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley
- 15 ounces ricotta cheese
- 1 cup grated Parmesan cheese
- ½ cup heavy cream
- 1 egg, lightly beaten
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 9 lasagna noodles
- 3 cups shredded mozzarella cheese
Instructions
- In a large skillet or pot, brown the ground beef and Italian sausage over medium-high heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and parsley. Bring to a simmer, then reduce heat to low and cook for at least 30 minutes, or up to an hour, stirring occasionally.
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, heavy cream, parsley, egg, salt, and pepper. Mix well until everything is smoothly incorporated.
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the meat sauce (about 1 cup) on the bottom of a 9×13 inch baking dish.
- Lay 3 lasagna noodles over the meat sauce.
- Spread half of the ricotta cheese mixture over the noodles.
- Sprinkle 1 cup of mozzarella cheese over the ricotta mixture.
- Spoon half of the remaining meat sauce over the mozzarella cheese.
- Repeat layers: 3 lasagna noodles, remaining ricotta cheese mixture, 1 cup mozzarella cheese, and the remaining meat sauce.
- Top with the final 3 lasagna noodles and the remaining 1 cup of mozzarella cheese.
- Cover the baking dish tightly with aluminum foil.
- Bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the top is lightly browned.
- Let the lasagna rest for at least 10-15 minutes before slicing and serving.
Notes
For best results, simmer the meat sauce for at least 30 minutes to develop a rich flavor. Dont be afraid to add chopped vegetables like bell peppers or mushrooms to the meat sauce for extra flavor and nutrients. Lasagna can be assembled a day or two in advance and stored in the refrigerator, or frozen for up to 3 months. Thaw completely before baking. Serve with a simple side salad and crusty bread.