Rich Million Dollar Lasagna

This million dollar lasagna delivers a hearty, satisfying meal perfect for family dinners or special occasions. Layered with both ground beef and Italian sausage, it strikes a rich balance of flavors that feel comforting yet impressive for a home-cooked feast.

I first made this after craving a classic Italian dinner and it quickly became a family favorite. Every time I serve it the house fills with that warm, mouthwatering aroma that makes everyone gather around the table early.

Ingredients

• Ground beef and Italian sausage: add a great flavor contrast and keep the meat sauce rich and juicy. Look for high-quality sausage with good seasoning and lean beef to balance fat content.
• Chopped onion and minced garlic: build the aromatic base for deep flavor choose fresh and firm onions for best taste.
• Crushed tomatoes and tomato paste: provide a robust tomato body pick tins with no added sugar or preservatives for a clean sauce.
• Dried basil and oregano: bring classic Italian herb notes make sure these are fresh as old spices can taste flat.
• Lasagna noodles: hold everything together—opt for no-boil or classic depending on your time and preference.
• Ricotta cheese: is creamy and mild blending with the egg and Parmesan for a rich but light texture buy whole milk ricotta for optimal creaminess.
• Mozzarella cheese: melts beautifully and adds stretch while Parmesan sprinkling on top gives the final nutty flavor and golden crust. Use freshly grated if you can for better melt and taste.
• Fresh basil or parsley: brightens the dish when served and makes a pretty garnish.

Instructions

Build The Sauce:

Cook the ground beef and Italian sausage together with the chopped onion and garlic over medium heat until the meat is no longer pink and the onions become translucent this allows the flavors to meld and creates your rich savory foundation Drain any excess fat so your sauce isn't greasy

Simmer The Tomato Mixture:

Add crushed tomatoes tomato paste dried basil oregano salt and pepper Stir well to combine then let the mixture simmer uncovered for about 15 minutes on low heat This step thickens the sauce and intensifies the herb flavors

Prepare The Cheese Mix:

In a bowl combine ricotta cheese the egg and half the Parmesan cheese Mix thoroughly The egg helps bind the ricotta layer so it won't be watery in the finished lasagna

Cook The Noodles:

Bring a large pot of salted water to a boil then cook lasagna noodles according to the package instructions until al dente Drain and lay flat on a baking sheet to prevent sticking

Layer The Lasagna:

Spread a thin even layer of meat sauce on the bottom of your baking dish This prevents the noodles from sticking Cover with four noodles then layer one third of the ricotta mixture over the noodles Smooth with a spatula after that spoon on one fourth of the meat sauce follow with one third of the shredded mozzarella

Repeat Layers:

Repeat the noodle ricotta meat sauce and mozzarella layering two more times making sure the layers are even and the ricotta is well distributed

Finish The Top:

For the final layer place remaining noodles spread the rest of the meat sauce evenly then sprinkle with remaining mozzarella and Parmesan cheese This topping creates a beautiful golden crust

Cover And Bake:

Cover the dish with foil to trap moisture spray the foil lightly with cooking spray first so cheese does not stick Bake at 375 degrees Fahrenheit for 25 minutes This cooks everything through and melds flavors

Uncover And Brown:

Remove the foil and continue baking for 20 minutes or until the cheese is bubbly and golden brown This step lets the top crisp up nicely

Rest Before Serving:

Let the lasagna cool for 10 to 15 minutes After baking this helps it set for easier slicing and better presentation Garnish with fresh basil or parsley if desired

One of my favorite things about this dish is how it pulls everyone into the kitchen as it bakes The smell sparks conversations about those classic Sunday dinners from childhood and dreams of sharing the meal for years to come

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days Reheat gently in the microwave or oven to keep the cheese creamy You can also freeze individual portions For best results cool completely first then wrap tightly in plastic wrap followed by foil Freeze up to three months and thaw overnight in the fridge before reheating

Ingredient Swaps

Try ground turkey or chicken for a lighter version though you might want to add extra seasoning to keep flavor robust Vegetarian swap includes sautéed mushrooms lentils or chopped eggplant as the meat layer with extra herbs and a splash of soy sauce for savoriness Using no-boil lasagna noodles saves time Just make sure your sauce is slightly thinner so the noodles cook properly during baking

Serving Ideas

Serve with a simple green salad dressed with lemon and olive oil to cut through the richness Crusty garlic bread pairs beautifully for soaking up extra sauce A glass of red wine like Chianti or Sangiovese complements the herbs and meat flavors nicely

This dish comes together beautifully and is sure to impress with its deep flavors and comforting textures.

Frequently Asked Recipe Questions

→ What meats are used in this lasagna?

Ground beef and Italian sausage combine to provide rich, savory layers that deepen the flavor.

→ How should the noodles be prepared?

Lasagna noodles are boiled until tender according to package instructions, drained, and set aside for layering.

→ What cheeses are included in the dish?

Ricotta mixed with Parmesan and egg creates a creamy layer, topped with shredded mozzarella and additional Parmesan for flavor and melt.

→ Can the tomato sauce be made ahead?

Yes, the meat sauce can be simmered ahead of time to allow flavors to meld and then layered when assembling.

→ How long should the lasagna rest before serving?

Allow the baked lasagna to cool for 10-15 minutes to help it set, making slicing easier and preserving its shape.

→ What herbs enhance the flavor?

Dried basil and oregano are simmered into the sauce, while fresh basil or parsley add a bright garnish at the end.