Million dollar lasagna layers a rich beef and sausage sauce with a creamy ricotta and cream cheese filling and melted mozzarella, making it one of the most indulgent baked pastas you can serve.
The recipe takes under two hours with the resting time, serves eight, and feeds a crowd with leftovers that taste even better the next day, so it fits Sunday dinners and make ahead meals.
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Why This Million Dollar Lasagna Recipe Works
Cream cheese and sour cream join the ricotta in the filling, which turns it silky and rich instead of grainy, and gives each slice a luxurious layer.
Using both ground beef and Italian sausage adds depth and seasoning, so the meat sauce tastes slow simmered even though it cooks in about twenty five minutes.
Covering the lasagna for the first half of baking steams the noodles tender, and uncovering it at the end browns the cheese into golden, bubbly patches.
Ingredients for Million Dollar Lasagna
- For the meat sauce: 16 ounces ground beef, 8 ounces Italian sausage, 1 diced medium onion, 3 minced garlic cloves, 24 ounces marinara sauce, one 14 ounce can diced tomatoes, 1 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- For the cheese filling: 2 cups whole milk ricotta, 8 ounces softened cream cheese, 1/2 cup sour cream, 1 large egg, 1 teaspoon each garlic powder and onion powder, 1/2 cup grated Parmesan, and 1 cup shredded mozzarella.
- For assembly: 12 ounces dry lasagna noodles and 1 more cup of shredded mozzarella for the top.
Ground beef and sausage. The pair gives the sauce body and seasoning, with the sausage adding fennel and spice that beef alone lacks.
Ricotta and cream cheese. Together they make a smooth, tangy filling that spreads easily and stays creamy through baking.
Marinara and tomatoes. Jarred marinara supplies sweetness while diced tomatoes add texture and a fresh acidic note.
Parmesan. Grated Parmesan seasons the filling and adds a salty, nutty edge that lifts the milder cheeses.
Lasagna noodles. Standard noodles cooked al dente finish baking in the sauce and hold their shape when sliced.
How to Make Million Dollar Lasagna
1. Heat the oven Heat the oven to 375 degrees F and grease a 9 by 13 inch baking dish.
2. Brown the meat Cook the beef, sausage, and onion in a large skillet over medium heat for eight to ten minutes until the meat reaches 160 degrees F, then drain the fat.
3. Build the sauce Stir in the garlic for one minute, then add the marinara, tomatoes, Italian seasoning, salt, and pepper. Simmer ten to fifteen minutes until thick.
4. Cook the noodles Boil the noodles in salted water until just al dente, then drain well so extra water does not thin the layers.
5. Mix the filling Beat the ricotta, cream cheese, sour cream, egg, Parmesan, one cup of mozzarella, garlic powder, and onion powder until smooth. Do not taste the raw mixture.
6. Layer Spread a thin layer of meat sauce in the dish. Add noodles, half the cheese filling, and meat sauce, then repeat and finish with noodles and sauce.
7. Top and cover Sprinkle the last cup of mozzarella over the top and cover the dish tightly with foil.
8. Bake and rest Bake twenty five minutes, uncover, and bake twenty minutes more until bubbling and golden. Rest fifteen minutes before slicing.
How to Serve Million Dollar Lasagna
Serve the lasagna with an Italian house salad and cheesy garbage bread for a full Italian dinner. Add Parmesan garlic roasted Brussels sprouts and creamy garlic Parmesan orzo for extra sides.
How to Store and Reheat Million Dollar Lasagna
Let the lasagna cool for thirty minutes, then cover and refrigerate for up to four days. Reheat individual slices in the microwave or the whole dish in a hot oven at 350 degrees F until it reaches 165 degrees F. Freeze unbaked or baked lasagna, wrapped tightly, for up to three months and thaw overnight in the refrigerator before reheating.
Tips and Variations for Million Dollar Lasagna
Drain the meat. Pour off the fat after browning so the sauce stays rich but does not pool grease on top.
Do not overcook the noodles. They finish softening in the oven, so pull them from the water while still firm in the center.
Rest the lasagna. Fifteen minutes on the counter lets the layers set so slices cut cleanly and hold their shape.
Use whole milk ricotta. Part skim ricotta can turn watery, while whole milk ricotta stays creamy through the long bake.
Shred your own mozzarella. Block mozzarella melts smoother than the pre shredded kind, which contains anti caking starch.
Flag the allergens. The dish contains wheat, egg, and milk, so check labels on the noodles, cheeses, and sauce for guests with allergies.
Cook the meat through. Ground beef and sausage should reach 160 degrees F, and the finished lasagna should reach 165 degrees F in the center.
Check trusted guidance. For safe handling of ground meat and leftovers, review the Texas AgriLife Extension food safety guide before cooking.
Frequently Asked Questions About Million Dollar Lasagna
Why is it called million dollar lasagna?
The name points to the rich, creamy cheese filling and meaty sauce, which make the dish taste luxurious.
Can you make million dollar lasagna ahead of time?
Yes. Assemble it, cover, and refrigerate for up to a day, then bake it, adding a little time to the covered stage.
Can you freeze million dollar lasagna?
Yes. Wrap the pan tightly and freeze for up to three months, then thaw overnight and bake until it reaches 165 degrees F.
Do I need to cook the noodles first?
Yes for this recipe. Cooked noodles layer easily and bake tender, though no boil noodles also work with extra sauce.
Can I use cottage cheese?
Yes. Drain it well and use it in place of ricotta for a slightly tangier filling.
Million Dollar Lasagna
Equipment
- 9 by 13 baking dish
- Large skillet
- Large pot
- Mixing bowl
Ingredients
Main Ingredients
- 16 oz ground beef
- 8 oz Italian sausage casings removed
- 1 medium onion diced
- 3 cloves garlic minced
- 24 oz marinara sauce one jar
- 1 can diced tomatoes 14 oz
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cup whole milk ricotta cheese about 16 oz
- 8 oz cream cheese softened
- ½ cup sour cream
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ cup grated Parmesan cheese
- 2 cup shredded mozzarella cheese divided, 1 cup for the filling and 1 cup for the top
- 12 oz lasagna noodles dry, cooked and drained
Instructions
Cooking
- Meat sauce. Heat the oven to 375 degrees F. Brown the beef, sausage, and onion in a large skillet over medium heat 8 to 10 minutes until the meat reaches 160 degrees F, then drain. Add the garlic for 1 minute.
- Simmer. Stir in the marinara, diced tomatoes, Italian seasoning, salt, and pepper and simmer 10 to 15 minutes until thick.
- Cheese mix. Beat the ricotta, cream cheese, sour cream, egg, Parmesan, 1 cup of the mozzarella, garlic powder, and onion powder until smooth. Do not taste the raw mixture.
- Layer. Spread a thin layer of meat sauce in a greased 9 by 13 dish. Add noodles, half of the cheese mix, and meat sauce, repeat once, and finish with noodles and meat sauce.
- Bake. Top with the remaining mozzarella, cover with foil, and bake 25 minutes. Uncover and bake 20 minutes more until bubbling and golden.
- Rest. Let the lasagna rest 15 minutes before slicing so the layers set.
