Description
Million Dollar Lasagna is a rich and hearty Italian-American classic featuring layers of savory meat sauce, creamy ricotta mixture, and plenty of melted mozzarella and Parmesan cheeses, baked to perfection. This comforting dish combines lean ground beef and Italian sausage with aromatic herbs and tomato sauce for a delicious family-friendly meal that’s both satisfying and easy to prepare using no-boil noodles.
Ingredients
Scale
Meat Sauce
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves fresh garlic, minced
- 1 lb lean ground beef
- 1 lb mild Italian sausage
- 28 oz canned tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Cheese Mixture
- 15 oz ricotta cheese
- 2 large eggs
- 1 cup grated Parmesan cheese, divided
- Salt and pepper to taste
Other Ingredients
- 9 no-boil lasagna noodles
- 4 cups shredded mozzarella cheese (divided)
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
- Cook Meat: Increase heat slightly and add ground beef and Italian sausage to the skillet. Cook until browned completely, breaking up the meat and then draining any excess fat.
- Simmer Sauce: Stir in canned tomato sauce, dried oregano, dried basil, salt, and pepper. Reduce heat and let the sauce simmer gently for approximately 15 minutes to develop flavor.
- Prepare Ricotta Mixture: In a medium bowl, combine ricotta cheese with eggs, salt, pepper, and half of the grated Parmesan cheese. Mix until smooth and well blended.
- Assemble Lasagna: In a baking dish, start with layering half of the meat sauce evenly. Place a layer of no-boil lasagna noodles over the sauce, then spread half of the ricotta mixture, followed by half of the shredded mozzarella cheese. Repeat these layers once more.
- Add Final Cheese and Bake: Top the assembled lasagna with the remaining mozzarella and Parmesan cheeses. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and continue baking uncovered for another 15 minutes, or until the cheese is bubbly and golden.
Notes
- Use no-boil noodles to save time, but ensure the sauce is sufficiently moist so noodles cook through properly.
- Feel free to substitute mild Italian sausage with spicy sausage for a kick of heat.
- Let the lasagna rest for 10-15 minutes after baking to allow it to set for easier slicing.
- For a lighter version, consider using part-skim ricotta and mozzarella cheeses.
- Freeze leftovers for up to 3 months; thaw overnight before reheating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 480
- Sugar: 6g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 125mg
Keywords: lasagna, Italian, baked pasta, ground beef, Italian sausage, ricotta, mozzarella, parmesan, no-boil noodles, comfort food
