Million Dollar Lasagna Bake

This Million Dollar Lasagna has become a go-to for celebrations in my family with its luscious layers of cheesy goodness and rich meat sauce. It is the dish I turn to when I want to wow everyone at the table and fill the house with the ultimate comfort food aroma.

I made this first for a holiday dinner and even picky eaters came back for seconds. Now it is the top-requested comfort dish in our family rotation.

Ingredients

• Ground beef: brings deep savory flavor for a meaty base and choose 80 percent lean for the juiciest results
• Italian sausage: adds extra richness with a hint of spice and look for fresh sausage with visible herbs for more flavor
• Onion: gives sweetness as the base and pick firm onions with papery skin and no soft spots
• Garlic: fresh cloves are best for bold aroma and avoid sprouting or dry spots
• Marinara sauce: rounds out the sauce layer and use one without added sugar and with herbs for depth
• Diced tomatoes: add texture and bright tang look for firm tomatoes with no dents for the freshest flavor
• Italian seasoning: blends basil oregano thyme which gives classic flavor try to use a blend without fillers
• Ricotta or cottage cheese: makes the creamy layer rich and light opt for whole-milk varieties for silkier texture
• Cream cheese: softens the cheese mixture and brings a bit of tang choose a block cream cheese not whipped for best texture
• Sour cream: keeps everything smooth and tangy use full fat for extra creaminess
• Large egg: binds the cheese layer together pick eggs with strong shells for freshness
• Parmesan cheese: brings salty nutty depth buy a wedge if you can and grate it yourself for better melt
• Mozzarella: the star cheese for gooey melt buy a block and shred for best texture divide half for the topping
• Lasagna noodles: form the hearty structure pick noodles that stay firm after boiling and can use no-boil for speed

Step-by-Step Instructions

Prepare the Meat Sauce:

Brown the beef and sausage together over medium heat for 8 to 10 minutes in a large heavy pot breaking them up until no pink remains and a golden crust starts to form to build deep flavor. Add diced onions and garlic and sauté until soft about 5 more minutes letting everything become aromatic to layer the flavor of the sauce. Stir in marinara sauce diced tomatoes Italian seasoning salt and pepper. Simmer uncovered for 10 to 15 minutes so the sauce thickens a bit and the flavors fully meld.

Make the Cheese Mixture:

Combine ricotta or cottage cheese cream cheese sour cream egg Parmesan and one cup shredded mozzarella in a large bowl. Mix until totally smooth and creamy so it spreads evenly during layering.

Layer the Lasagna:

Lightly oil a 9 by 13-inch baking dish so nothing sticks and preheat your oven to 375 degrees Fahrenheit. Start with a generous scoop of meat sauce on the bottom which keeps the noodles from sticking. Lay three or four noodles next overlapping their edges only slightly so the filling does not leak. Spread a third of the cheese mixture over the noodles with a spatula so every edge is covered. Add more sauce and repeat layers finishing with noodles and sauce as the top layer.

Add Mozzarella and Bake:

Sprinkle the remaining mozzarella cheese evenly across the top so it gets bubbly and golden in the oven. Cover tightly with foil ensuring the cheese does not touch the foil to prevent sticking. Bake for 25 minutes covered then remove the foil and continue baking 20 minutes more until everything is bubbling and the top is golden brown.

Let it Rest:

Remove from the oven and let the lasagna rest uncovered for at least 10 minutes before slicing so the cheese can set and the layers hold together on each plate.

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Mozzarella is my favorite ingredient here because it makes the lasagna stretchy and golden where it caramelizes on top. I remember serving this lasagna at my daughter’s birthday and it disappeared faster than any cake.

Storage tips

Let the lasagna cool completely before cutting into portions. Store slices in tightly sealed containers in the fridge for up to four days and reheat covered in the oven so they stay moist. For longer storage wrap the lasagna pan well and freeze for up to three months. Thaw overnight in the fridge before reheating covered until hot.

Ingredient substitutions

For a vegetarian option swap out the beef and sausage for roasted zucchini mushrooms or eggplant. Use cottage cheese instead of ricotta for a lighter but still creamy cheese mixture. For extra depth use a blend of pecorino and parmesan for topping.

Serving suggestions

This lasagna pairs beautifully with a crisp green salad and garlic bread. I love to serve it alongside roasted vegetables when making it for a Sunday dinner. A sprinkle of fresh basil or parsley on top just before serving makes the dish feel even more festive.

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A Bit of Lasagna History

Lasagna originated in Italy but the American version with lots of cheese became popular through Italian immigrant communities. The combination of multiple cheeses and meat sauce gives it a celebratory status among Italian-American families and it is a beloved symbol of comfort food across generations.

Recipe FAQs

→ Can I use cottage cheese instead of ricotta?

Yes, cottage cheese works well as a substitute for ricotta, offering a similar creamy texture while being slightly lighter.

→ What proteins are used in the meat sauce?

This lasagna combines ground beef and Italian sausage, creating a robust, flavorful sauce that pairs perfectly with the cheeses.

→ Can I make this dish vegetarian?

Absolutely. Swap the meat with roasted vegetables such as zucchini or mushrooms for a hearty, satisfying alternative.

→ How do I prevent watery lasagna?

Drain any excess liquid from sauces, use cooked noodles, and let the lasagna rest before slicing to ensure neat, firm servings.

→ What’s the secret to a creamy cheese layer?

Blending ricotta or cottage cheese with cream cheese, sour cream, egg, and mozzarella results in a rich, smooth cheese filling.

→ How should leftovers be reheated?

Reheat covered in the oven at 350°F until warmed through. Add extra mozzarella on top if desired for more melt and flavor.