Million Dollar Lasagna
So Here’s My Million Dollar Lasagna Story
Okay, confession time — the first time I ever made Million Dollar Lasagna, I basically had no idea what I was doing. I’d just moved into my first apartment (window stuck open, carpet kind of smelled like wet dog, the works), and my best friend dared me to make a lasagna for our weekly movie night. It was supposed to be a big deal; I was going to impress everyone. Instead, I forgot to defrost the spinach, used way too much cheese (who knew that was even possible?), and somehow ended up with a layer of noodles that I swear could’ve doubled as shoe leather. Folks still ate it, though. Apparently, anything with that much sauce and cheese is basically edible. But over time and probably a dozen attempts (plus a few tears and one minor oven disaster), I’ve finally figured out a version that honestly makes me do a happy dance when I pull it out of the oven. So, here’s how I make Million Dollar Lasagna now — and yeah, it’s way better than that first try.
Why I Keep Coming Back to This (And Why You Might Too)
I make this lasagna when I want to feed a crowd — or just when I’m craving something ridiculously cheesy and comforting. My family goes crazy for this because, well, it’s basically all their favorite things stacked up in a casserole (plus, fewer complaints than when I tried to sneak in kale that one time; never again). Sometimes I make it ahead for Sunday suppers, or if I’m feeling generous, I’ll bring a pan to a friend who needs cheering up. It’s the kind of meal that feels like a hug, and, let’s be real, leftovers are even better for lunch the next day — if you can keep your hands off it that long. Oh, and getting the cheese just right? Took me ages. I used to think more was always better, but as it turns out, there is such a thing as too much ricotta — live and learn!
What I Use (But You Can Totally Sub Things In)
- 12–15 lasagna noodles (sometimes I use those no-boil ones if I’m pressed for time — works fine)
- 1 lb (about 450g) ground beef — or half beef, half Italian sausage (my aunt always swore by Jimmy Dean, but honestly, any sausage will do)
- 1 jar (about 24 oz) marinara sauce — homemade is lovely, but I usually grab Rao’s or whatever’s on sale
- 16 oz (450g) ricotta cheese (or cottage cheese, though I think ricotta is creamier — just me?)
- 8 oz (a couple of big handfuls) shredded mozzarella (pre-shredded is fine, but fresh is next-level)
- 1/2 cup grated Parmesan (totally okay to use the stuff from the green can; no shame)
- 1 egg
- 2–3 cloves garlic, minced (I’ve used garlic powder in a pinch… not quite the same, but it gets you there)
- Fresh or dried basil and oregano — a generous sprinkling
- Salt and pepper to taste
- (Optional) A handful of baby spinach or chopped parsley
How I Actually Get It Done (With a Few Detours)
- Preheat your oven to 375°F (190°C). Or, if you’re me, realize you forgot to turn it on about halfway through. No biggie, just adds anticipation.
- Cook the noodles according to whatever the box says. If you’re using no-boil, skip this step! (Sometimes I break a noodle or two… never seems to matter.)
- In a big skillet, brown the ground beef (and sausage, if you’re using it) over medium heat. Drain the excess fat. Throw in the garlic, cook for another minute, and then add the marinara sauce. Sprinkle in those herbs, and let it hang out on low for a few minutes, just to get cozy.
- In a bowl, mix together ricotta, egg, about half the Parmesan, a pinch of salt, some pepper, and (if you want) a bit of chopped parsley or spinach. I usually taste it here, despite the raw egg — probably shouldn’t, but I do.
- Now, assemble: Start with a little sauce in the bottom of your baking dish (mine’s about 9×13). Layer noodles, then half of the ricotta mix, sprinkle some mozzarella, then meat sauce. Repeat. I usually get two hearty layers. Finish with noodles, sauce, then the rest of the mozzarella and Parmesan.
- Cover with foil (spray it so it doesn’t steal your cheese), bake for 25 minutes. Then take off the foil and bake another 15–20 minutes so the top gets golden and bubbly. If your oven runs hot — like mine — check it early!
- This is the hardest part: let it sit at least 15 minutes before cutting, so it doesn’t fall apart into a cheesy puddle. I know, waiting is agony.
Some Things I’ve Figured Out Along the Way
- If your ricotta seems watery, drain it a bit first. Otherwise, you get a soupy lasagna (though, honestly, I still eat it).
- Don’t skimp on the resting time. I’ve tried to rush it, and it just turns into lasagna soup. Which is not as fun as it sounds.
- The kind of noodles really doesn’t matter much, unless you’re a stickler for texture.
Lasagna Experiments (AKA Variations That Kinda Work)
- I’ve swapped in ground turkey for beef — lighter, but still good. Veggie crumbles work too if you want it meatless.
- Mushroom lovers: A layer of sautéed mushrooms is pretty great, though my kids pick them out.
- One time I tried adding butternut squash. Let’s just say… not my finest hour. Maybe you’ll have better luck?
What If You Don’t Have the Right Pan (Or Anything Else)?
If you don’t have a proper lasagna pan, a deep casserole dish, or even a couple of loaf pans will work — just adjust the layers as needed. I’ve even used a disposable foil tray in a pinch (and yes, it bent alarmingly when I took it out, but crisis averted). Oh, and if you don’t have a garlic press, just smash it with a knife. No one’s judging.
Storing Leftovers (But Don’t Count On Having Any)
This keeps in the fridge for about 3–4 days, honestly, though in my house it never lasts more than a day! Just cover tightly or use one of those plastic snap-lid things that never quite fit right. Freezes well for up to two months — I wrap it in foil and then a freezer bag. For reheating, low and slow in the oven works best, but I’ve microwaved slices in a pinch and survived.
How I Like to Serve It (Plus A Random Side Note)
I almost always serve this with garlic bread (store-bought, because life’s too short) and a big salad. If it’s a special occasion, maybe a bottle of red — though the last time I tried to pair wine, I just grabbed whatever was cheapest at Tesco. My neighbor insists on a sprinkle of fresh basil right before serving; I think it’s more for the Instagram photo, honestly.
Stuff I’ve Learned the Hard Way (AKA My Pro Tips)
- Don’t try to rush the layering. I once got cocky and just dumped everything in — what a disaster. Take your time; it’s worth it.
- Let the lasagna cool a bit before slicing. Hot cheese burns are the stuff of legends (and not in a good way).
- If you’re planning to freeze, let it cool completely first. Otherwise, you get those weird ice crystals and it tastes off.
Questions I’ve Actually Gotten (With Pretty Honest Answers)
- Can I use cottage cheese instead of ricotta? Definitely! I’ve done it loads of times when I forgot to shop. Just drain it a bit — it’s a little runnier, but no biggie.
- Is it okay to assemble ahead of time? Sure! I usually put it together the night before a party, cover, and refrigerate. Actually, I think it tastes better the next day. The flavors just meld, you know?
- Can I make it gluten-free? Yep, just grab gluten-free noodles (Barilla makes a decent one). Sauce is usually safe, but double-check labels if you’re being careful.
- Do I have to use beef? Not at all. Turkey, chicken sausage, even lentils if you’re feeling wild. It’s a pretty forgiving recipe.
- What brand of sauce do you use? I love Rao’s (pricey, but when it’s on sale, I stock up), or just make your own if you have a favorite recipe — Serious Eats has a killer marinara here. Or The Kitchn’s version here works too.
- Can I double this? Oh, for sure — just use a big roasting pan, and maybe recruit someone to help with the layers (it gets heavy!).
So, that’s the lowdown on my Million Dollar Lasagna. If you try it, let me know how it goes — and if you manage to have leftovers, you’ve got more willpower than me. Cheers!
Ingredients
- 12 lasagna noodles
- 1 pound ground beef
- 1 pound Italian sausage
- 1 jar (24 oz) marinara sauce
- 16 oz ricotta cheese
- 8 oz cream cheese, softened
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
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1Preheat oven to 350°F (175°C). Cook lasagna noodles according to package instructions; drain and set aside.
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2In a large skillet, cook ground beef and Italian sausage over medium heat until browned. Drain excess fat. Stir in marinara sauce and simmer for 5 minutes.
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3In a mixing bowl, combine ricotta cheese, cream cheese, eggs, parsley, salt, and pepper. Mix until smooth.
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4Spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish. Layer with noodles, half of the cheese mixture, one-third of the mozzarella, and one-third of the Parmesan. Repeat layers, ending with remaining sauce and cheeses on top.
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5Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes until cheese is golden and bubbly. Let rest for 10 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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