About This RecipeThis lasagna recipe is characterized by a rich, layered construction of pasta, multiple cheeses, and a robust meat sauce. The name “Million Dollar” suggests a perception of exceptional flavor and richness, often attributed to the specific combination and ratio of ingredients used.Why You’ll Love This RecipeThe dish is a complete, self-contained meal that is suitable for feeding a crowd. It can be prepared in advance and baked later, making it practical for events. The use of three cheeses—ricotta, mozzarella, and Parmesan—creates a complex, creamy texture and deep flavor.IngredientsFor the Meat Sauce:1 tablespoon olive oil1 medium yellow onion, finely chopped2 cloves garlic, minced1 pound ground beef1/2 pound Italian sausage, casings removed1 (24-ounce) jar marinara sauce1 (6-ounce) can tomato paste1 teaspoon dried basil1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon black pepperFor the Cheese Filling:1 (15-ounce) container whole milk ricotta cheese1 large egg1/4 cup fresh parsley, chopped1/2 teaspoon salt3 cups mozzarella cheese, shredded and divided1 cup Parmesan cheese, grated and dividedOther Ingredients:12 no-boil lasagna noodles1/4 cup water (for the pan)Step by Step InstructionsPreheat the oven to 375°F (190°C).To make the meat sauce, heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.Add the ground beef and Italian sausage to the skillet. Cook, breaking it up with a spoon, until the meat is browned and cooked through. Drain any excess fat.Stir in the marinara sauce, tomato paste, dried basil, dried oregano, salt, and pepper. Bring to a simmer, then reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally.In a medium bowl, combine the ricotta cheese, egg, parsley, salt, 1 cup of the mozzarella cheese, and 1/2 cup of the Parmesan cheese. Mix until well blended.To assemble the lasagna, spread 1 cup of the meat sauce evenly on the bottom of a 9×13-inch baking dish.Arrange 4 no-boil lasagna noodles over the sauce. Spread 1/3 of the ricotta cheese mixture over the noodles, followed by 1 cup of meat sauce.Repeat the layers two more times: noodles, ricotta mixture, meat sauce.For the final layer, place the last 4 noodles on top. Spread the remaining meat sauce over these noodles. Sprinkle with the remaining 2 cups of mozzarella cheese and 1/2 cup of Parmesan cheese.Pour the 1/4 cup of water around the edges of the baking dish. Cover the dish tightly with aluminum foil that has been sprayed with cooking spray to prevent sticking.Bake, covered, for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the layers to set.FAQCan I use regular lasagna noodles instead of no-boil?Yes, but they must be cooked according to package directions and drained before assembly. The liquid content in the sauce may need to be adjusted as no-boil noodles absorb more moisture.Can I make this lasagna ahead of time?Yes. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking from cold.Can I substitute the meats?Yes. Ground turkey or pork can be used in place of the beef and sausage. The flavor profile will change accordingly.You Must KnowAllowing the lasagna to rest after baking is a critical step. This rest period allows the layers to solidify, making it easier to cut clean portions without the lasagna falling apart. The internal temperature should reach a minimum of 165°F (74°C) in the center.Storage TipsCool leftover lasagna completely before storing. Cover tightly or transfer to an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave or larger portions in a covered baking dish in a 350°F (175°C) oven until warmed through. For longer storage, baked lasagna can be frozen for up to 3 months. Wrap the entire dish or individual portions tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before reheating.
Million Dollar Lasagna
