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A baked million dollar Italian lasagna, richly layered and golden brown.

Million Dollar Italian Lasagna

This Million Dollar Italian Lasagna features rich meat sauce, creamy ricotta, and layers of cheesy pasta for a comforting and satisfying meal perfect for any occasion.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 8 people

Equipment

  • large pot or Dutch oven
  • medium bowl
  • parchment paper
  • 9x13-inch baking dish
  • aluminum foil

Ingredients
  

Meat Sauce

  • 1 tbsp olive oil
  • 1 lb ground beef 80/20 lean
  • 1 lb Italian sausage mild or hot, casings removed
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 can crushed tomatoes 28-ounce
  • 1 can tomato sauce 15-ounce
  • 1 can tomato paste 6-ounce
  • 1/2 cup beef broth or red wine
  • 2 tbsp fresh basil chopped
  • 1 tbsp fresh oregano chopped, or 1 tsp dried
  • 1 tsp sugar
  • Salt and black pepper to taste

Ricotta Mixture

  • 1 container whole milk ricotta cheese 15-ounce
  • 1 large egg
  • 1/2 cup grated Parmesan cheese plus more for topping
  • 1/4 cup fresh parsley chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Assembly

  • 12-15 lasagna noodles oven-ready or traditional
  • 1 lb mozzarella cheese shredded

Instructions
 

Meat Sauce

  • Heat olive oil in a large pot. Add ground beef and Italian sausage, breaking it apart, and cook until browned, then drain excess fat.
  • Add chopped onion and cook until softened; stir in minced garlic and cook for another minute until fragrant.
  • Stir in crushed tomatoes, tomato sauce, tomato paste, beef broth, basil, oregano, and sugar; simmer for 1-2 hours, stirring occasionally, then season with salt and pepper.

Ricotta Mixture

  • In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, fresh parsley, salt, and pepper; mix until thoroughly combined and creamy.

Noodles and Assembly

  • If using traditional lasagna noodles, boil them until al dente, drain, rinse with cold water, and lay flat on parchment paper.
  • Preheat your oven to 375°F (190°C).
  • Spread a thin layer of meat sauce at the bottom of a 9x13-inch baking dish. Arrange noodles, half of the ricotta mixture, meat sauce, and one-third of the mozzarella; repeat layers with remaining ricotta, meat sauce, and mozzarella. Place the final layer of noodles and top with remaining meat sauce and mozzarella, along with a sprinkle of Parmesan.
  • Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for another 20-30 minutes until the cheese is bubbly and golden brown, tenting with foil if browning too quickly.
  • Let the lasagna rest for 15-20 minutes before slicing and serving to allow the layers to set.

Notes

For an extra rich flavor, prepare the meat sauce a day in advance and refrigerate. This allows the flavors to meld beautifully. You can also assemble the entire lasagna ahead of time and bake it when ready; just add 10-15 minutes to the covered baking time if baking from cold.