Million Dollar Lasagna: the name alone conjures images of decadent layers, rich flavors, and a truly unforgettable dining experience. But does this dish live up to its extravagant title? Absolutely! Prepare to be amazed by this incredibly delicious and surprisingly easy-to-make lasagna that will have everyone begging for seconds.
While the exact origins of “Million Dollar Lasagna” are shrouded in mystery, its popularity likely stems from its elevated take on the classic Italian comfort food. It’s a dish that takes the familiar flavors of lasagna – the savory meat sauce, the creamy cheese, the perfectly cooked pasta – and amplifies them to create something truly special. Think of it as lasagna, but with an extra layer of indulgence.
What makes this Million Dollar Lasagna so irresistible? It’s the combination of textures and tastes. The creamy ricotta cheese, often blended with cream cheese and sour cream, creates a luscious, melt-in-your-mouth filling. The hearty meat sauce, simmered to perfection, provides a savory counterpoint. And the layers of tender pasta bring it all together in perfect harmony. Plus, it’s a fantastic make-ahead meal, perfect for busy weeknights or impressive dinner parties. Trust me, once you try this Million Dollar Lasagna, you’ll understand why it’s worth every single penny (even though it doesn’t actually cost a million dollars to make!).
Ingredients:
- For the Meat Sauce:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1.5 pounds ground beef (80/20 blend recommended)
- 1 pound Italian sausage, casings removed
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar
- Salt and freshly ground black pepper to taste
- For the Cheese Filling:
- 1 (30 ounce) container ricotta cheese (whole milk recommended)
- 1 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 2 large eggs, lightly beaten
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- For the White Sauce (Béchamel):
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground white pepper to taste
- Other:
- 1 pound lasagna noodles (oven-ready, no-boil recommended)
- 4 cups shredded mozzarella cheese
Preparing the Meat Sauce:
- Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Brown the Meats: Add the ground beef and Italian sausage to the pot. Break the meat apart with a spoon and cook until browned, making sure to crumble it well. Drain off any excess grease. This step is crucial for flavor, so don’t rush it!
- Simmer the Sauce: Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, thyme, red pepper flakes (if using), and sugar. Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the richer and more flavorful it will become. This allows all the flavors to meld together beautifully.
- Taste and Adjust: After simmering, taste the sauce and adjust the seasoning as needed. You might want to add more salt, pepper, sugar, or herbs to your liking. Remember, the sauce is the foundation of the lasagna, so make sure it tastes amazing!
Preparing the Cheese Filling:
- Combine the Ingredients: In a large bowl, combine the ricotta cheese, Parmesan cheese, chopped parsley, eggs, and nutmeg. Season with salt and pepper to taste.
- Mix Well: Mix all the ingredients together until well combined. The mixture should be smooth and creamy. Make sure there are no lumps of ricotta cheese remaining.
- Set Aside: Cover the bowl and set aside until ready to assemble the lasagna.
Preparing the White Sauce (Béchamel):
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Make the Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly. This is called a roux, and it’s the base of the béchamel sauce. Be careful not to burn the roux, as this will give the sauce a bitter taste.
- Add the Milk: Gradually whisk in the warm milk, a little at a time, making sure to whisk constantly to prevent lumps from forming. Continue whisking until all the milk is incorporated and the sauce is smooth.
- Simmer and Thicken: Bring the sauce to a simmer, then reduce the heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened to a coating consistency. It should be thick enough to coat the back of a spoon.
- Season: Remove the saucepan from the heat and stir in the nutmeg, salt, and white pepper to taste. White pepper is preferred for béchamel sauce because it doesn’t leave black specks in the sauce, but black pepper can be used in a pinch.
Assembling the Lasagna:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Baking Dish: Lightly grease a 9×13 inch baking dish.
- Layer 1: Meat Sauce: Spread a thin layer of meat sauce (about 1 cup) evenly over the bottom of the baking dish. This prevents the noodles from sticking and adds flavor to the bottom layer.
- Layer 2: Noodles: Arrange a layer of lasagna noodles over the meat sauce, overlapping them slightly if necessary to cover the entire bottom of the dish. If using regular lasagna noodles, make sure they are cooked al dente before assembling. However, I highly recommend using oven-ready noodles for convenience.
- Layer 3: Cheese Filling: Spread half of the cheese filling evenly over the noodles.
- Layer 4: White Sauce: Drizzle one-third of the white sauce evenly over the cheese filling.
- Layer 5: Mozzarella: Sprinkle one-third of the mozzarella cheese over the white sauce.
- Repeat Layers: Repeat layers 2-5: noodles, remaining cheese filling, another one-third of the white sauce, and another one-third of the mozzarella cheese.
- Final Layer: Noodles, Sauce, and Cheese: Top with a final layer of noodles, the remaining meat sauce, the remaining white sauce, and the remaining mozzarella cheese. Make sure the entire top is covered with sauce and cheese to prevent the noodles from drying out.
- Cover and Bake: Cover the baking dish tightly with aluminum foil. This will help to trap the moisture and prevent the top from browning too quickly.
- Bake: Bake for 30 minutes.
- Uncover and Bake: Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on it to prevent burning.
- Rest: Let the lasagna rest for at least 15-20 minutes before cutting and serving. This allows the lasagna to set and makes it easier to slice. If you cut into it immediately, it will be very runny.
Tips for Success:
- Use High-Quality Ingredients: The better the quality of your ingredients, the better the lasagna will taste. Use good quality ground beef, Italian sausage, ricotta cheese, and mozzarella cheese.
- Don’t Overcook the Noodles: If you’re using regular lasagna noodles, be sure to cook them al dente. Overcooked noodles will become mushy in the lasagna.
- Don’t Overfill the Lasagna: Too much filling can make the lasagna unstable and difficult to slice. Use a moderate amount of each layer.
- Let it Rest: Letting the lasagna rest before cutting is crucial for allowing it to set and makes it easier to slice.
- Make Ahead: Lasagna can be made ahead of time and refrigerated for up to 24 hours before baking. Just add an extra 15-20 minutes to the baking time.
- Freezing: Lasagna can also be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before baking.
Variations:
- Vegetarian Lasagna: Substitute the meat sauce with a vegetable sauce made with mushrooms, zucchini, bell peppers, and spinach.
- Chicken Lasagna: Use shredded cooked chicken instead of ground beef and Italian sausage.
- Seafood Lasagna: Use shrimp, scallops, and crabmeat instead of meat.
- Spicy Lasagna: Add more red pepper flakes to the meat sauce or use spicy Italian sausage.
- Different Cheeses: Experiment with different cheeses, such as provolone, fontina, or Gruyere.
Conclusion:
This Million Dollar Lasagna isn’t just a meal; it’s an experience, a comforting hug on a plate, and a guaranteed crowd-pleaser. From the rich, savory meat sauce to the creamy, decadent cheese layers, every bite is an explosion of flavor that will leave you wanting more. I know, I know, lasagna can seem intimidating, but trust me, this recipe is surprisingly straightforward, and the payoff is absolutely worth the effort. You’re not just making dinner; you’re crafting a memory.
Why is this a must-try? Because it elevates the classic lasagna to a whole new level of deliciousness. The combination of Italian sausage and ground beef creates a depth of flavor that’s simply irresistible. The ricotta cheese mixture, enriched with Parmesan and a hint of nutmeg, adds a creamy, luxurious texture that perfectly complements the hearty sauce. And let’s not forget the mozzarella, which melts into gooey, cheesy perfection. It’s the perfect balance of flavors and textures, making it a truly unforgettable dish.
But the best part? It’s incredibly versatile! Feel free to get creative with your serving suggestions and variations. For a complete meal, serve it with a simple side salad dressed with a light vinaigrette and some crusty garlic bread for soaking up all that delicious sauce. Or, if you’re feeling adventurous, try adding some sautéed vegetables like mushrooms, spinach, or zucchini to the meat sauce for an extra boost of nutrients and flavor.
Looking for variations? Consider swapping out the Italian sausage for ground turkey or chicken for a lighter option. You could also experiment with different types of cheese, such as provolone or fontina, to create a unique flavor profile. For a vegetarian version, replace the meat sauce with a hearty vegetable ragu made with eggplant, bell peppers, and tomatoes. And if you’re short on time, you can even use no-boil lasagna noodles to simplify the assembly process.
This Million Dollar Lasagna is also perfect for meal prepping. You can assemble it ahead of time and bake it just before serving, or you can bake it and then freeze individual portions for easy weeknight meals. It’s a great way to have a delicious and satisfying dinner on hand whenever you need it.
I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experience. So, gather your ingredients, preheat your oven, and get ready to create a lasagna masterpiece. Don’t be afraid to put your own spin on it and make it your own. After all, cooking is all about experimentation and having fun!
Once you’ve tried this recipe, please come back and share your thoughts in the comments below. I’d love to hear what you think and any variations you tried. Did you add any special ingredients? Did you serve it with a particular side dish? Your feedback is invaluable and helps me to create even better recipes in the future.
So, go ahead, give this Million Dollar Lasagna a try. I promise you won’t be disappointed. It’s a guaranteed crowd-pleaser that will become a family favorite for years to come. Happy cooking!
Million Dollar Lasagna: The Ultimate Recipe & Guide
Classic, comforting lasagna with layers of rich meat sauce, creamy ricotta, smooth béchamel, and mozzarella.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1.5 pounds ground beef (80/20 blend recommended)
- 1 pound Italian sausage, casings removed
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar
- Salt and freshly ground black pepper to taste
- 1 (30 ounce) container ricotta cheese (whole milk recommended)
- 1 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 2 large eggs, lightly beaten
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground white pepper to taste
- 1 pound lasagna noodles (oven-ready, no-boil recommended)
- 4 cups shredded mozzarella cheese
Instructions
- Prepare the Meat Sauce:
- Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Brown the Meats: Add the ground beef and Italian sausage to the pot. Break the meat apart with a spoon and cook until browned, making sure to crumble it well. Drain off any excess grease.
- Simmer the Sauce: Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, thyme, red pepper flakes (if using), and sugar. Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 1 hour, or up to 2 hours, stirring occasionally.
- Taste and Adjust: After simmering, taste the sauce and adjust the seasoning as needed.
- Prepare the Cheese Filling:
- Combine the Ingredients: In a large bowl, combine the ricotta cheese, Parmesan cheese, chopped fresh parsley, eggs, and nutmeg. Season with salt and pepper to taste.
- Mix Well: Mix all the ingredients together until well combined.
- Set Aside: Cover the bowl and set aside until ready to assemble the lasagna.
- Prepare the White Sauce (Béchamel):
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Make the Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly.
- Add the Milk: Gradually whisk in the warm milk, a little at a time, making sure to whisk constantly to prevent lumps from forming. Continue whisking until all the milk is incorporated and the sauce is smooth.
- Simmer and Thicken: Bring the sauce to a simmer, then reduce the heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened to a coating consistency.
- Season: Remove the saucepan from the heat and stir in the nutmeg, salt, and white pepper to taste.
- Assemble the Lasagna:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Baking Dish: Lightly grease a 9×13 inch baking dish.
- Layer 1: Meat Sauce: Spread a thin layer of meat sauce (about 1 cup) evenly over the bottom of the baking dish.
- Layer 2: Noodles: Arrange a layer of lasagna noodles over the meat sauce, overlapping them slightly if necessary to cover the entire bottom of the dish.
- Layer 3: Cheese Filling: Spread half of the cheese filling evenly over the noodles.
- Layer 4: White Sauce: Drizzle one-third of the white sauce evenly over the cheese filling.
- Layer 5: Mozzarella: Sprinkle one-third of the mozzarella cheese over the white sauce.
- Repeat Layers: Repeat layers 2-5: noodles, remaining cheese filling, another one-third of the white sauce, and another one-third of the mozzarella cheese.
- Final Layer: Noodles, Sauce, and Cheese: Top with a final layer of noodles, the remaining meat sauce, the remaining white sauce, and the remaining mozzarella cheese.
- Cover and Bake: Cover the baking dish tightly with aluminum foil.
- Bake: Bake for 30 minutes.
- Uncover and Bake: Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Rest: Let the lasagna rest for at least 15-20 minutes before cutting and serving.
Notes
- Use high-quality ingredients for the best flavor.
- If using regular lasagna noodles, cook them al dente.
- Don’t overfill the lasagna.
- Let the lasagna rest before cutting.
- Lasagna can be made ahead of time and refrigerated for up to 24 hours before baking (add 15-20 minutes to baking time).
- Lasagna can be frozen for up to 3 months (thaw in the refrigerator overnight before baking).
