What makes this 'Million Dollar Lasagna' different from other lasagna recipes?

This Million Dollar Lasagna stands out due to its exceptionally rich, slow-simmered meat sauce, the generous use of three premium cheeses (ricotta, mozzarella, and Parmesan), and specific layering techniques that ensure every bite is incredibly flavorful and creamy. It's designed for maximum decadence and comfort.

Can I make Million Dollar Lasagna ahead of time?

Absolutely! This Million Dollar Lasagna is a fantastic make-ahead meal. You can assemble the entire lasagna, cover it tightly with plastic wrap and foil, and refrigerate for up to 2 days before baking. Let it sit at room temperature for about 30 minutes before baking, and you might need to add an extra 10-15 minutes to the covered baking time.

Can I freeze this Million Dollar Lasagna?

Yes, Million Dollar Lasagna freezes beautifully! You can freeze it unbaked or baked. If unbaked, wrap it tightly in several layers of plastic wrap and then foil. Bake from frozen (covered) for about 1.5-2 hours at 375u00b0F (190u00b0C), then uncover and bake for another 20-30 minutes. If freezing baked, allow it to cool completely before wrapping and freezing. Thaw in the refrigerator overnight and reheat in the oven.

What are the best noodles to use for Million Dollar Lasagna?

For this Million Dollar Lasagna, you can use either no-boil lasagna noodles for convenience or traditional noodles that have been boiled al dente. No-boil noodles absorb moisture directly from the sauce and cook in the oven, saving a step. If using traditional, ensure they are slightly undercooked before layering, as they will continue to cook in the oven.

Million Dollar Lasagna: My Top 7 Tips for the Richest Baked Pasta!

Name: Million Dollar Lasagna
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: Italian-American
Ingredients: 2 tbsp olive oil; 1 lb ground beef (80/20 preferred); 1 lb mild or hot Italian sausage, casings removed; 1 large onion, chopped; 4 cloves garlic, minced; 6 oz can tomato paste; 28 oz can crushed tomatoes; 15 oz can tomato sauce; 1/2 cup water; 1/4 cup red wine (optional, e.g., Merlot or Cabernet Sauvignon); 2 tsp dried basil; 1 tsp dried oregano; 2 bay leaves; 1 tsp salt, or to taste; 1/2 tsp black pepper, or to taste; 15 oz ricotta cheese (full-fat recommended); 1 large egg; 1/4 cup fresh parsley, chopped, plus more for garnish; 1/2 cup grated Parmesan cheese, plus more for topping; 1 tsp salt; 1/4 tsp black pepper; 12-15 lasagna noodles (no-boil or traditional, cooked al dente); 4 cups shredded mozzarella cheese, divided

Ingredients

2 tbsp olive oil
1 lb ground beef (80/20 preferred)
1 lb mild or hot Italian sausage, casings removed
1 large onion, chopped
4 cloves garlic, minced
6 oz can tomato paste
28 oz can crushed tomatoes
15 oz can tomato sauce
1/2 cup water
1/4 cup red wine (optional, e.g., Merlot or Cabernet Sauvignon)
2 tsp dried basil
1 tsp dried oregano
2 bay leaves
1 tsp salt, or to taste
1/2 tsp black pepper, or to taste
15 oz ricotta cheese (full-fat recommended)
1 large egg
1/4 cup fresh parsley, chopped, plus more for garnish
1/2 cup grated Parmesan cheese, plus more for topping
1 tsp salt
1/4 tsp black pepper
12-15 lasagna noodles (no-boil or traditional, cooked al dente)
4 cups shredded mozzarella cheese, divided

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Instructions

Step 1: In a large Dutch oven or pot, heat olive oil over medium-high heat. Add the ground beef and Italian sausage, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain any excess fat.
Step 2: Add the chopped onion and minced garlic to the pot. Sauté until softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute, stirring constantly.
Step 3: Pour in the crushed tomatoes, tomato sauce, water, and red wine (if using). Add the dried basil, oregano, bay leaves, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 45 minutes, stirring occasionally. Remove bay leaves before assembling.
Step 4: While the sauce simmers, prepare the ricotta cheese mixture. In a large bowl, combine the ricotta cheese, egg, fresh parsley, grated Parmesan cheese, salt, and black pepper. Mix until well combined.
Step 5: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Step 6: Begin assembling the lasagna by spreading a thin layer of meat sauce on the bottom of the prepared baking dish.
Step 7: Arrange a single layer of lasagna noodles (no-boil or pre-cooked) over the sauce. Break them as needed to fit.
Step 8: Spread half of the ricotta cheese mixture evenly over the noodles. Top with one-third of the shredded mozzarella cheese.
Step 9: Spoon about one-third of the remaining meat sauce over the cheese layer.
Step 10: Repeat the noodle, ricotta, mozzarella, and sauce layers once more.
Step 11: Place a final layer of noodles, then top with the remaining meat sauce. Finish by generously sprinkling the remaining shredded mozzarella cheese and a final dusting of Parmesan over the top.
Step 12: Cover the baking dish tightly with aluminum foil. Bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown. Broil for the last 2-3 minutes if desired for extra browning.
Step 13: Let the lasagna rest for at least 15-20 minutes before slicing and serving. Garnish with fresh parsley, if desired.

Notes

For best results, assemble this Million Dollar Lasagna a day ahead and refrigerate overnight. Let it come to room temperature for about 30 minutes before baking. Ensure meat sauce simmers for at least 45 minutes to develop deep flavor. Resting the lasagna for 15-20 minutes after baking is crucial for clean slices.

Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice (approx. 300g)
Calories: 520 kcal
Sugar: 8g
Sodium: 890mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 5g
Protein: 32g
Cholesterol: 105mg