Description
Million Dollar Lasagna is a rich, creamy, and savory baked Italian-inspired dish that layers ground beef, Italian sausage, and a luscious blend of ricotta, mozzarella, and parmesan cheeses with a flavorful tomato sauce and herbs. Perfect for family dinners or special occasions, this lasagna offers a comforting and indulgent experience with a hint of fresh herbs to brighten each bite.
Ingredients
Scale
Meat and Sauce
- 1 pound Ground Beef (Feel free to substitute with ground turkey or plant-based meat for a lighter option.)
- 1 pound Italian Sausage (Can be replaced with chicken sausage or omitted for a vegetarian delight.)
- 1 Onion, Chopped (Shallots can be used for a sweeter touch.)
- 2 cloves Garlic, Minced (Garlic powder is a handy alternative in a rush.)
- 28 ounces Crushed Tomatoes (Use fresh tomatoes if they are in season.)
- 2 tablespoons Tomato Paste (Optional to reduce for a lighter texture.)
- 1 teaspoon Dried Basil (Adjust amounts if using fresh herbs.)
- 1 teaspoon Dried Oregano (Adjust amounts if using fresh herbs.)
- Salt, to taste (Always adjust to your taste preference.)
- Pepper, to taste (Always adjust to your taste preference.)
Lasagna Assembly
- 12 noodles Lasagna Noodles (Opt for no-boil noodles for easy preparation.)
- 15 ounces Ricotta Cheese (Cottage cheese or blended silken tofu works well for a dairy-free twist.)
- 1 Large Egg (Skip it for a dairy-free option or use a flax egg as a vegan substitute.)
- 3 cups Shredded Mozzarella Cheese (Provolone or dairy-free cheese can be great alternatives.)
- 1 cup Grated Parmesan Cheese (Consider nutritional yeast for a dairy-free substitute.)
- Fresh Basil or Parsley, to taste (Your choice for a beautiful finishing touch.)
Instructions
- Prepare the Meat Sauce: In a large skillet over medium heat, cook the ground beef and Italian sausage until browned and fully cooked. Drain excess fat, then add the chopped onion and minced garlic. Sauté until onions are translucent and fragrant. Stir in crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper. Let the sauce simmer for about 20 minutes to develop the flavors.
- Cook the Lasagna Noodles: If using traditional noodles, boil them in salted water until al dente, then drain and set aside. Use no-boil noodles directly in assembly if preferred.
- Prepare the Cheese Mixture: In a mixing bowl, combine ricotta cheese with the large egg. Mix thoroughly to achieve a creamy, smooth consistency that will help bind the layers together.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of meat sauce. Layer with noodles, followed by a spread of the ricotta mixture, then a generous sprinkle of shredded mozzarella and some grated parmesan. Repeat these layers (sauce, noodles, ricotta, mozzarella, parmesan) until all ingredients are used, finishing with a layer of mozzarella and parmesan cheese on top for a golden crust.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Then remove the foil and bake for an additional 15 minutes until the cheese on top is bubbly and golden brown.
- Rest and Garnish: Allow the lasagna to rest for about 10 minutes after removing it from the oven to set properly. Garnish with fresh basil or parsley before serving to add a fresh herbal note and visual appeal.
Notes
- You may substitute ground turkey or plant-based meat for a lighter or vegetarian version.
- Use no-boil lasagna noodles to skip the noodle boiling step and make assembly easier.
- For a dairy-free version, replace ricotta with blended silken tofu or cottage cheese alternatives, skip the egg or use a flax egg, and choose dairy-free cheese substitutes.
- Adjust herbs and seasoning to your taste preference, fresh herbs provide a brighter flavor.
- Lasagna can be assembled a day ahead and refrigerated, just add extra baking time if baking cold.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
