Name: Million Dollar Italian Lasagna Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 500 g (1 lb) ground beef; 250 g (½ lb) Italian sausage (mild or spicy); 800 g (28 oz) crushed tomatoes; 2 tbsp tomato paste; 1 tsp sugar; 1 tsp dried basil; 1 tsp Italian seasoning; Salt and pepper, to taste; 425 g (15 oz) ricotta cheese; ½ cup sour cream or cream cheese; 1 large egg; ½ cup grated Parmesan cheese; 2 tbsp chopped parsley; 9 lasagna noodles (cooked al dente); 2 cups shredded mozzarella cheese; 1 cup provolone or fontina cheese (optional for extra richness); ½ cup grated Parmesan; 2 tbsp butter, melted (for brushing top)

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Introduction

Million Dollar Italian Lasagna is a rich and hearty dish that brings the flavors of Italy straight to your table. Layered with a savory meat sauce, creamy ricotta mixture, and gooey melted cheese, it’s perfect for family dinners or special occasions.

The image shows a thick square slice of lasagna on a white plate with a white marbled texture surface. The lasagna has four main layers starting from the bottom: a golden-brown melted cheese layer, a rich brown meat sauce layer, a creamy white cheese layer, and a dark golden-brown crispy top layer. The surface of the top layer is garnished with finely chopped green herbs. On top of the lasagna, there are two bright red cherry tomatoes with a small green parsley sprig placed between them. Some melted cheese and meat sauce slightly spill over onto the plate, adding to the richness. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
500 g (1 lb) ground beef
250 g (½ lb) Italian sausage (mild or spicy)
800 g (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp sugar
1 tsp dried basil
1 tsp Italian seasoning
Salt and pepper, to taste
425 g (15 oz) ricotta cheese
½ cup sour cream or cream cheese
1 large egg
½ cup grated Parmesan cheese
2 tbsp chopped parsley
9 lasagna noodles (cooked al dente)
2 cups shredded mozzarella cheese
1 cup provolone or fontina cheese (optional for extra richness)
½ cup grated Parmesan
2 tbsp butter, melted (for brushing top)

Instructions

Step 1: Prepare the meat sauce by heating olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent. Stir in minced garlic, ground beef, and Italian sausage. Cook everything until browned, then drain the excess fat.
Step 2: Add crushed tomatoes, tomato paste, sugar, dried basil, Italian seasoning, salt, and pepper to the meat mixture. Simmer on low heat for 20–25 minutes, stirring occasionally, until the sauce thickens and becomes aromatic.
Step 3: In a bowl, mix ricotta cheese, sour cream (or cream cheese), egg, grated Parmesan, and chopped parsley until smooth and creamy. Set this mixture aside as it adds a luscious layer to the lasagna.
Step 4: Preheat your oven to 190°C (375°F) and lightly grease a 9×13-inch baking dish. Spread a thin layer of the meat sauce on the bottom of the dish. Place 3 cooked lasagna noodles over the sauce.
Step 5: Spread half of the ricotta mixture evenly over the noodles. Top with one-third of the meat sauce, then sprinkle with mozzarella cheese. Repeat the layering process with noodles, ricotta, sauce, and mozzarella.
Step 6: Finish with a final layer of noodles, remaining meat sauce, mozzarella, and grated Parmesan cheese. Brush the top with melted butter to help create a golden crust.
Step 7: Cover the dish with foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 15–20 minutes until the lasagna is bubbly and golden on top.
Step 8: Let the lasagna rest for 15 minutes before slicing to allow the layers to set, making it easier to serve.

Tips & Variations

For a vegetarian version, replace the meat with sautéed vegetables like mushrooms, zucchini, and bell peppers.
Make the sauce a day ahead to develop deeper flavors and save time on baking day.
Use fresh herbs like basil and parsley for a brighter taste.
Adding provolone or fontina cheese increases richness and gooey texture.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave or oven until heated through. You can also freeze the unbaked assembled lasagna for up to 3 months—just thaw overnight in the fridge before baking.

How to Serve

A thick square slice of lasagna sits on a white plate over a white marbled surface. The dish shows three main layers: a browned, bubbly cheese layer on top, a middle layer with chunky brown ground meat, and a bottom layer of melted creamy cheese mixed with meat sauce. The top is golden-brown and slightly crispy, sprinkled with finely chopped green herbs. Two shiny red cherry tomatoes and a small bunch of fresh green parsley garnish the slice. Drops of sauce and bits of green herbs are scattered around the plate edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lasagna vegetarian?

Yes, simply substitute the ground beef and Italian sausage with sautéed vegetables or plant-based meat alternatives. Sliced mushrooms, zucchini, and spinach work particularly well in this recipe.

Do I need to cook the lasagna noodles before assembling?

Yes, cook the lasagna noodles al dente according to the package instructions before layering. This prevents them from becoming overly soft while baking.