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Million Dollar Lasagna Recipe

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A rich and cheesy million dollar lasagna recipe layered with seasoned beef, Italian sausage, creamy cheese filling, and marinara sauce baked until golden and bubbly for the ultimate comfort food.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Dinner / Main Course
  • Method: Baking, Layered Casserole
  • Cuisine: Italian-American

Ingredients

For the Meat Sauce
1 lb ground beef
1 lb Italian sausage
1 medium onion, diced
3 garlic cloves, minced
1 (24 oz) jar marinara sauce
1 (14 oz) can diced tomatoes
1 tsp Italian seasoning
Salt and pepper, to taste
For the Creamy Cheese Layer
2 cups ricotta cheese (or cottage cheese)
1 (8 oz) package cream cheese, softened
½ cup sour cream
1 large egg
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
For the Pasta Layer
12 lasagna noodles, cooked and drained (or no-boil noodles)

Instructions

1. Prepare the Meat Sauce

Brown ground beef and Italian sausage in a large pan over medium heat. Add diced onion and garlic, cooking until softened. Stir in marinara sauce, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 10–15 minutes.

2. Make the Cheese Mixture

In a bowl, mix ricotta (or cottage cheese), cream cheese, sour cream, egg, Parmesan, and 1 cup mozzarella until smooth and creamy.

3. Assemble the Lasagna

In a 9×13-inch baking dish, layer meat sauce, noodles, and cheese mixture. Repeat layers until ingredients are used, finishing with meat sauce and remaining mozzarella on top.

4. Bake

Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 20 minutes until bubbly and golden.

5. Rest

Let lasagna rest for 10–15 minutes before slicing and serving.

Notes

Letting it rest is essential for clean slices.
Cottage cheese works as a lighter alternative to ricotta.
For extra flavor, add a pinch of red pepper flakes to the meat sauce.
Can be assembled ahead and refrigerated overnight before baking.
Freezes well for up to 2 months.