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To make Million Dollar Italian Lasagna, you will need: - 12 lasagna noodles - 1 pound ground beef - 1 pound Italian sausage, casing removed - 1 onion, finely chopped - 3 cloves garlic, minced - 2 jars (24 oz each) marinara sauce - 15 oz ricotta cheese - 1 egg - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish For a richer taste, consider these alternatives: - Use homemade marinara sauce instead of store-bought. - Swap ground beef for ground turkey for a lighter option. - Try fresh mozzarella for a creamier texture. - Use farm-fresh eggs for the ricotta mixture. Choosing the right brand can make a big difference. Here are my favorites: - Marinara Sauce: Rao's Homemade is a top choice. - Ricotta Cheese: Look for Galbani or Polly-O for creaminess. - Mozzarella Cheese: Whole Foods 365 brand has great flavor. - Parmesan Cheese: Grana Padano is a fantastic option for a nutty taste. {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water to enhance the flavor. Once the water boils, add the 12 lasagna noodles. Cook them until they are al dente, which means they should still have a slight bite. This usually takes about 8-10 minutes. Drain the noodles and set them aside. In a large skillet, heat it over medium heat. Add 1 pound of ground beef and 1 pound of Italian sausage. Cook until browned, breaking the meat apart with a spatula. Drain any excess fat from the pan. Then, add 1 finely chopped onion and 3 cloves of minced garlic. Cook until the onion turns clear, about 3-4 minutes. Next, stir in 2 jars of marinara sauce. Let it simmer for about 10 minutes. Season with salt, pepper, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Grab a 9x13 inch baking dish. Start by spreading a thin layer of the meat sauce on the bottom. Place 4 lasagna noodles on the sauce. In a separate bowl, mix together 15 oz of ricotta cheese, 1 egg, and some salt and pepper. Spread half of this ricotta mix over the noodles. Then, sprinkle one-third of the 2 cups of shredded mozzarella cheese on top. Repeat this layer: add more meat sauce, 4 more noodles, the rest of the ricotta, and another third of mozzarella. For the final layer, place the last 4 noodles on top. Add the remaining meat sauce. Finish with the rest of the mozzarella and all of the 1 cup of grated Parmesan cheese. Cover the baking dish with aluminum foil. Bake it in the preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil. Bake for an additional 15-20 minutes. You want the cheese to be bubbly and slightly golden. Once done, let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil leaves for a pop of color. To make your lasagna extra creamy, use a mix of cheeses. I add ricotta and mozzarella for smoothness. Mixing in some cream or sour cream also boosts creaminess. A good blend makes each bite rich and delightful. Don't skip the egg in the ricotta. It helps bind the cheese and adds a nice texture. To keep your lasagna from falling apart, let it cool before slicing. This helps the layers set. Also, make sure your noodles are cooked al dente. If they're too soft, they may break. Layering properly also helps. Start with sauce, then noodles, and repeat. Press down gently to keep layers tight. Garnish your lasagna for a beautiful finish. Fresh basil leaves add color and flavor. You can also sprinkle extra Parmesan on top. A drizzle of olive oil enhances the look and taste. Serve with a side salad for a complete meal. These touches make your dish stand out. Pro Tips Use Fresh Ingredients: Fresh herbs and high-quality cheeses can elevate the flavor of your lasagna significantly. Let It Rest: Allow the lasagna to cool for at least 10 minutes before slicing to help it hold its shape. Mix the Cheeses: Combining different types of cheeses, like mozzarella and provolone, can add depth and complexity to the flavor. Customizable Layers: Feel free to add vegetables like spinach or zucchini to your layers for added nutrition and flavor. {{image_2}} To make a vegetarian version, swap the meat for veggies. You can use mushrooms, spinach, or zucchini. Start by sautéing your chosen veggies in olive oil. Add garlic for flavor. Mix these with marinara sauce to keep it rich. Layer it just like the original recipe. The creamy ricotta and melty mozzarella will still shine. For a touch of luxury, add truffle oil or truffle salt. Drizzle a little truffle oil over each layer of cheese. You can also mix truffle salt into your ricotta for extra flavor. This upgrade brings an earthy taste that pairs well with the richness of the cheeses. Just a little goes a long way in elevating your dish. Cheese can change the whole feel of your lasagna. Try using goat cheese or a mix of cheddar and mozzarella. Each cheese brings a unique taste. For a sharp kick, add some blue cheese. Mixing cheeses can also change the texture. Make sure to use fresh, high-quality cheese for the best flavor. To store leftover lasagna, let it cool first. Cut it into pieces for easy serving. Place the pieces in an airtight container. You can also wrap them tightly with plastic wrap or foil. Store the container in the fridge. Leftover lasagna stays fresh for up to four days. Freezing lasagna is a great way to save it for later. First, let the lasagna cool completely. Then, cut it into serving-size pieces. Wrap each piece tightly in plastic wrap. For extra protection, add a layer of foil. You can also store the whole dish. Just cover it well with foil. Label the container with the date. Frozen lasagna keeps well for up to three months. To reheat lasagna, start by taking it out of the fridge or freezer. If it’s frozen, let it thaw overnight in the fridge. For reheating, preheat your oven to 350°F (175°C). Place the lasagna in an oven-safe dish. Cover it with foil to keep it moist. Bake for about 25 minutes if it’s thawed. If frozen, it may take up to 50 minutes. Check that it’s heated through before serving. Enjoy your delicious lasagna! Yes, you can use no-cook lasagna noodles. They save time and effort. Just layer them as you would regular noodles. The key is to add enough sauce. This helps them cook well during baking. They turn soft and tender, just like traditional noodles. Let the lasagna rest for about 10 minutes. This step is very important. It allows the layers to set. If you cut too soon, the filling may spill out. A good rest helps you serve neat slices. Trust me, your guests will love the look. Absolutely! You can prepare it in advance. Assemble the lasagna and cover it tightly. Store it in the fridge for up to 24 hours. When you are ready to bake, just add a few extra minutes to the cooking time. This makes it super easy for busy days. Many side dishes go well with lasagna. Here are some great choices: - A fresh green salad - Garlic bread - Roasted vegetables - Steamed broccoli These sides balance the rich flavors of lasagna. They add freshness and make the meal complete. Enjoy your delicious feast! This post covered key steps for making the best Million Dollar Lasagna. We explored essential ingredients, smart prep tips, and creative variations. You learned how to store leftovers and answered common questions. Remember, you can adjust the recipe to fit your taste and needs. This dish can be both a family favorite and easy to share. Enjoy making this lasagna, and impress your friends and family with your skills!

Million Dollar Italian Lasagna

A rich and hearty lasagna layered with meat, cheese, and marinara sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 8
Calories 450 kcal

Ingredients
  

  • 12 noodles lasagna noodles
  • 1 pound ground beef
  • 1 pound Italian sausage, casing removed
  • 1 onion finely chopped
  • 3 cloves garlic, minced
  • 48 oz marinara sauce (2 jars, 24 oz each)
  • 15 oz ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain and set aside.
  • In a large skillet over medium heat, cook the ground beef and Italian sausage until browned. Drain excess fat.
  • Add chopped onion and minced garlic to the meat mixture, cooking until the onion is translucent.
  • Stir in marinara sauce and bring to a simmer for about 10 minutes. Add salt, pepper, oregano, and basil to taste.
  • In a separate bowl, mix the ricotta cheese, egg, salt, and pepper until well combined.
  • In a 9x13 inch baking dish, spread a thin layer of the meat sauce at the bottom. Layer 4 lasagna noodles on top.
  • Spread half of the ricotta mixture over the noodles, then sprinkle with one-third of the mozzarella cheese.
  • Repeat the layers: add another layer of meat sauce, 4 more noodles, the remaining ricotta mixture, and another third of mozzarella.
  • Top with the last 4 noodles, the remaining meat sauce, and finish with the rest of the mozzarella and all the Parmesan cheese.
  • Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and slightly golden.
  • Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Notes

Let the lasagna cool before slicing for cleaner pieces.
Keyword beef, cheese, Italian, lasagna, pasta