{"id":6194,"date":"2025-04-11T22:31:48","date_gmt":"2025-04-11T22:31:48","guid":{"rendered":"https:\/\/dejunair.com\/?p=6194"},"modified":"2025-04-11T22:31:50","modified_gmt":"2025-04-11T22:31:50","slug":"million-dollar-lasagna-3","status":"publish","type":"post","link":"https:\/\/dejunair.com\/?p=6194","title":{"rendered":"Million Dollar Lasagna"},"content":{"rendered":"\n

Ingredients<\/strong>**<\/p>\n\n\n\n

#### **For the Meat Sauce:<\/strong>**<\/p>\n\n\n\n

\u2013 1 lb ground beef <\/p>\n\n\n\n

\u2013 1 lb Italian sausage <\/p>\n\n\n\n

\u2013 1 medium onion, diced <\/p>\n\n\n\n

\u2013 3\u20134 cloves garlic, minced <\/p>\n\n\n\n

\u2013 2 (24 oz) jars of marinara or spaghetti sauce <\/p>\n\n\n\n

\u2013 1 tsp dried basil <\/p>\n\n\n\n

\u2013 1 tsp dried oregano <\/p>\n\n\n\n

\u2013 1\/2 tsp crushed red pepper flakes (optional, for spice) <\/p>\n\n\n\n

\u2013 Salt and pepper, to taste <\/p>\n\n\n\n

#### **For the Cheese Mixture:<\/strong>**<\/p>\n\n\n\n

\u2013 16 oz ricotta cheese <\/p>\n\n\n\n

\u2013 8 oz cream cheese, softened <\/p>\n\n\n\n

\u2013 1 cup sour cream <\/p>\n\n\n\n

\u2013 2 cups shredded mozzarella cheese <\/p>\n\n\n\n

\u2013 1\/2 cup grated Parmesan cheese <\/p>\n\n\n\n

\u2013 1 large egg <\/p>\n\n\n\n

\u2013 1\/4 cup chopped fresh parsley (or 2 tsp dried) <\/p>\n\n\n\n

#### **For Assembly:<\/strong>**<\/p>\n\n\n\n

\u2013 12\u201315 lasagna noodles (cooked al dente or use oven-ready noodles) <\/p>\n\n\n\n

\u2013 2 cups shredded mozzarella cheese (additional for layering) <\/p>\n\n\n\n

\u2013 1\/4 cup grated Parmesan cheese (for topping) <\/p>\n\n\n\n

### **Construction<\/strong>**<\/p>\n\n\n\n

#### **1. Prepare the Meat Sauce:<\/strong>**<\/p>\n\n\n\n

\u2013 Heat a large skillet over medium heat. Cook ground beef, Italian sausage, and diced onion until browned and fully cooked. <\/p>\n\n\n\n

\u2013 Add garlic and cook for 1\u20132 minutes until fragrant. <\/p>\n\n\n\n

\u2013 Stir in marinara sauce, basil, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 15\u201320 minutes, stirring occasionally. <\/p>\n\n\n\n

#### **2. Mix the Cheese Filling:<\/strong>**<\/p>\n\n\n\n

\u2013 In a medium bowl, combine ricotta cheese, cream cheese, sour cream, 2 cups shredded mozzarella, Parmesan cheese, egg, and parsley. Mix until smooth and creamy. <\/p>\n\n\n\n

#### **3. Layer the Lasagna:<\/strong>**<\/p>\n\n\n\n

\u2013 Preheat oven to 375\u00b0F (190\u00b0C). <\/p>\n\n\n\n

\u2013 In a 9\u00d713-inch baking dish, spread a thin layer of meat sauce on the bottom. <\/p>\n\n\n\n

\u2013 Add a layer of lasagna noodles (3\u20134 noodles). <\/p>\n\n\n\n

\u2013 Spread 1\/3 of the cheese mixture over the noodles. <\/p>\n\n\n\n

\u2013 Add 1\/3 of the meat sauce. <\/p>\n\n\n\n

\u2013 Repeat layers (noodles, cheese mixture, meat sauce) two more times, ending with a final layer of noodles topped with meat sauce. <\/p>\n\n\n\n

\u2013 Sprinkle the remaining 2 cups of mozzarella and 1\/4 cup Parmesan over the top. <\/p>\n\n\n\n

#### **4. Bake the Lasagna:<\/strong>**<\/p>\n\n\n\n

\u2013 Cover the dish with foil (to prevent sticking, spray foil with cooking spray). <\/p>\n\n\n\n

\u2013 Bake for 25 minutes. Remove foil and bake for an additional 20\u201325 minutes, or until the cheese is golden and bubbly. <\/p>\n\n\n\n

\u2013 Let the lasagna rest for 10\u201315 minutes before slicing. <\/p>\n\n\n\n

### **Variations<\/strong>**<\/p>\n\n\n\n

1. **Vegetarian Option:<\/strong>** Replace the meat with saut\u00e9ed vegetables like zucchini, mushrooms, spinach, or eggplant. <\/p>\n\n\n\n

2. **Low-Carb Version:<\/strong>** Use thinly sliced zucchini or eggplant instead of lasagna noodles. <\/p>\n\n\n\n

3. **Different Cheeses:<\/strong>** Substitute ricotta with cottage cheese, or add extra cheeses like provolone or fontina for a richer flavor. <\/p>\n\n\n\n

4. **Spicy Lasagna:<\/strong>** Add diced jalape\u00f1os or more crushed red pepper to the sauce for a spicy kick. <\/p>\n\n\n\n

5. **White Sauce Variation:<\/strong>** Use a b\u00e9chamel sauce instead of marinara for a creamy twist. <\/p>\n\n\n\n

### **Tips<\/strong>**<\/p>\n\n\n\n

\u2013 **Make Ahead:<\/strong>** Assemble the lasagna a day in advance, cover, and refrigerate. Bake when ready to serve. <\/p>\n\n\n\n

\u2013 **Freezing:<\/strong>** Freeze assembled (uncooked) lasagna for up to 3 months. Thaw overnight in the fridge before baking. <\/p>\n\n\n\n

\u2013 **Even Layers:<\/strong>** Spread each layer evenly for a clean-cut lasagna slice. <\/p>\n\n\n\n

\u2013 **Cooking Noodles:<\/strong>** If not using oven-ready noodles, slightly undercook regular noodles since they\u2019ll continue to cook in the oven. <\/p>\n\n\n\n

\u2013 **Extra Flavor:<\/strong>** Add a splash of red wine or balsamic vinegar to the meat sauce for depth. <\/p>\n\n\n\n

Enjoy your **Million Dollar Lasagna<\/strong>**! It\u2019s perfect for family dinners, potlucks, or any occasion where you want to impress with a hearty, comforting dish.<\/p>\n","protected":false},"excerpt":{"rendered":"

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