Million Dollar Lasagna
Layers of beef and sausage sauce, noodles, and a creamy ricotta and cream cheese filling baked under melted mozzarella.
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.
Notes
Substitutions: Use cottage cheese in place of ricotta, ground turkey in place of beef, or no boil noodles with extra sauce.
Tips: Drain the noodles well and let the lasagna rest before cutting.
Storage: Refrigerate leftovers in an airtight container for up to four days or freeze for up to three months.