Million Dollar Lasagna: 3 Cheesy Layers of Pure Bliss

You know that moment when you slide a spatula into bubbling, golden-brown lasagna and hit that perfect layer of gooey cheese? That’s Million Dollar Lasagna magic right there. This isn’t your average weeknight pasta bake—this is the kind of dish you serve when you want to hear actual gasps at the dinner table.

I’ve been tweaking this recipe since my nonna first let me help layer noodles in her Brooklyn kitchen. Back then, she’d wink and whisper, “More cheese, cara mia—that’s the secret.” After twenty years of testing (and approximately 327 cheese pulls), I’ve nailed the balance between hearty meat sauce, creamy ricotta pillows, and that irresistible stretchy mozzarella topping.

What makes it “million dollar” worthy? It’s all in the layers—thick ribbons of pasta cradling slow-simmered sausage and beef ragù, sweetened just slightly with tomatoes and kissed with herbs. This is special occasion food that somehow manages to be ridiculously comforting too. Perfect for Sunday suppers where you want leftovers (good luck with that) or holiday tables where you need a showstopper.

Why You’ll Love This Million Dollar Lasagna

This isn’t just lasagna—it’s an experience. Here’s why it’ll become your go-to recipe for every special occasion (and let’s be honest, some not-so-special Tuesday nights):

• The flavor bombs: Slow-simmered meat sauce with Italian sausage, garlic, and just enough sugar to balance the tomatoes—every bite is rich, savory perfection.
• That cheese pull: Three glorious cheeses melt into creamy, stretchy layers that’ll have everyone reaching for seconds.
• Make-ahead magic: Assemble it the night before and pop it in the oven when guests arrive—the flavors actually get better!
• Crowd-pleaser certified: Picky eaters? Hungry teens? Foodie friends? This Million Dollar Lasagna checks all the boxes.
• No soggy noodles here: The secret’s in the sauce thickness and resting time—you’ll get clean slices every time.

Trust me, this is the lasagna people will beg you to make again. My cousin still texts me every Christmas asking, “Are we doing the lasagna this year?”

Million Dollar Lasagna Ingredients

This lasagna gets its “million dollar” title from quality ingredients—no shortcuts here! I group everything by component so you can prep like a pro. (Pro tip: Measure everything before starting—it makes assembly a breeze.)

For the meat sauce (the flavor foundation):

• 1 pound ground beef (80/20 blend for perfect richness)
• 1 pound Italian sausage (remove casings if using links)
• 1 large yellow onion, finely diced (about 1½ cups)
• 4 garlic cloves, minced (or 2 teaspoons pre-minced)
• 1 (28 oz) can crushed tomatoes (San Marzano if you’re fancy)
• 2 (6 oz) cans tomato paste (the secret for thick sauce)
• 2 (8 oz) cans tomato sauce (plain, no herbs added)
• ½ cup water (swirled in the empty tomato cans to get every bit)
• 2 tablespoons sugar (cuts the acidity—trust me)
• 1½ teaspoons dried basil (or ¼ cup fresh, added at the end)
• ½ teaspoon fennel seeds (optional but oh-so-good)
• 1 teaspoon Italian seasoning (the pre-mixed kind works great)
• ¼ teaspoon black pepper (freshly ground if you have it)
• 2 tablespoons chopped parsley (flat-leaf or curly both work)

For the cheese mixture (the creamy dream):

• 16 oz whole-milk ricotta (don’t skimp—low-fat gets grainy)
• 1 large egg (helps bind everything)
• ¼ teaspoon nutmeg (just a whisper—it brightens the cheese)

For assembly (the structural stars):

• 12 lasagna noodles (regular, not no-boil—we’ll cook them al dente)
• 1 pound mozzarella cheese, shredded (buy blocks and shred yourself—it melts better)
• ¾ cup grated Parmesan (the real stuff, not the green can)

See? No mysterious “Italian seasoning blend” here—just honest ingredients that build incredible flavor together. Now let’s make some magic!

How to Make Million Dollar Lasagna

Okay, let’s get cooking! Making this lasagna is like building a delicious edible skyscraper—one perfect layer at a time. Don’t worry, I’ll walk you through each step so you end up with that golden, bubbly masterpiece we’re all dreaming about.

Prepare the Meat Sauce

Grab your biggest skillet (I use a 12-inch cast iron) and crank the heat to medium. Toss in the ground beef and sausage—listen for that glorious sizzle! Break up the meat with a wooden spoon until it’s in small crumbles, about 5 minutes. When there’s just a little pink left, add the onion and garlic. Oh man, the smell right now? That’s the sound of your future self thanking you.

Once the onions turn translucent (about 3 minutes), it’s time for the tomato trio! Pour in the crushed tomatoes, tomato paste, and tomato sauce. Add the water (swirl it in those empty cans to get all the tomato goodness), sugar, and all those beautiful herbs and spices. Give it a good stir—the color should be deep red already. Now comes the hard part: patience. Let it simmer uncovered for 30 minutes, stirring occasionally. You’ll know it’s ready when the sauce coats the back of a spoon and your kitchen smells like an Italian grandmother’s hug.

Assemble the Million Dollar Lasagna

While the sauce simmers, cook those lasagna noodles in a huge pot of salted boiling water for about 8 minutes—they should still have a little bite since they’ll cook more in the oven. Drain them and lay them flat on a baking sheet so they don’t stick together. (Pro tip: drizzle a tiny bit of olive oil over them if you’re paranoid about sticking like I am.)

Now for the fun part—layering! In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom (this prevents noodle sticking). Top with 4 noodles (they’ll overlap slightly—that’s perfect!). Next comes about 1/3 of the remaining meat sauce, followed by half the ricotta mixture (I use a spoon to dollop it evenly). Sprinkle with 1/3 of the mozzarella and a handful of Parmesan. Repeat these layers once more. For the grand finale, top with the last 4 noodles, remaining sauce, and the rest of the cheeses. You should have three beautiful cheesy layers waiting to transform in the oven!

Bake and Rest

Cover your masterpiece tightly with foil (shiny side down) and bake at 375°F for 25 minutes. This lets everything get cozy and melty without drying out. Then—the moment we’ve all been waiting for—remove the foil and bake another 25 minutes until the cheese is golden and bubbly. Resist the urge to dive in immediately! Let it rest for 15 minutes (I set a timer because I’m impatient). This wait is crucial—it lets the layers set so you get those picture-perfect slices instead of cheesy lava flow.

There you have it—Million Dollar Lasagna in all its glory. Now grab your spatula and prepare for the cheese pull of your dreams!

Tips for the Best Million Dollar Lasagna

After making this lasagna more times than I can count, I’ve picked up some game-changing tricks that’ll take yours from good to “can I get your recipe?” status:

• Drain that meat grease: After browning, tilt the skillet and spoon out excess fat—your sauce won’t be greasy and the flavors will shine.
• No-boil noodle hack: Too lazy to boil noodles? Use oven-ready ones, but add ½ cup extra water to the sauce so they cook through.
• Fresh herb finish: Toss chopped basil or parsley over the baked lasagna right before serving—that pop of green makes it look (and taste) fancy.
• Room temp ricotta: Let it sit out for 30 minutes before mixing—it’ll blend smoother with the egg and nutmeg.
• The foil trick: Spray the foil’s underside with oil before covering—no stuck-on cheese when you remove it!

Little things make all the difference—just ask my family, who now refuses to eat lasagna anywhere else.

Million Dollar Lasagna Variations

Even perfection can use a little twist sometimes! Here are my favorite ways to mix up this classic when the mood strikes:

• Spinach & ricotta dream: Stir 10 oz thawed frozen spinach (squeezed dry!) into the cheese mixture—it adds color and sneaks in veggies without anyone noticing.
• Spicy sausage swap: Use hot Italian sausage instead of mild if you like heat. My uncle Joe insists on adding red pepper flakes too—just don’t tell Nonna!
• Gluten-free friendly: Swap regular noodles for gluten-free ones (I like the brown rice kind). Just boil them 2 minutes less since they soften while baking.

See? Customizing doesn’t mean sacrificing that million dollar taste!

Storing and Reheating Million Dollar Lasagna

Here’s the beautiful thing about this lasagna—it might taste even better the next day! Let it cool completely, then cover tightly with foil or transfer slices to airtight containers. It’ll keep in the fridge for up to 3 days (if it lasts that long). For longer storage, you can freeze it either baked or unbaked—just wrap it well in plastic wrap followed by foil. When reheating, pop individual portions in the microwave (covered with a damp paper towel to prevent drying out) or warm the whole pan covered with foil in a 350°F oven until bubbly again. Easy as pie—or should I say, lasagna!

百万美元千层面常见问题解答

我收到了很多关于这个食谱的问题—以下是我最常被老一辈人问到的三个问题:

CTC可以在奶酪混合物中使用干酪吗?

绝对⃣是的!如果你没有乳清干酪，可以使用1磅的小块翻身干酪，但要确保vikings确保将其沥干——我推荐用细网筛或奶酪布去掉多余的液体。口感会略微不同，但同样美味。我表妹坚持说干酪是”更健康的选择”oplastic，虽然我不确定国安道尔的数学是否准确!

如何避免湿漉漉的千层面?

啊，每个千层面厨师的噩梦!我的秘诀是: 让肉醬炖得更久一些，直到它变得浓稠(差不多像果酱的稠度)。这样mentioned面条不会吸收太多水分。另一个tte烤前确保面条al dente，冷却千老一辈人15分钟或者在切之前让它静置一下。

最好的配菜是什么?

我喜欢保持简单——新鲜的大蒜面包(涂上大蒜黄油并撒上一些欧芹)是必不可少的, 再配上脆脆的凯脚印沙拉来平衡丰富口感。如果是在节假日, 我会准备一些烤蔬菜，比如芦笋或球芽甘蓝。当然，一瓶好的基安蒂红葡萄酒从来都不会出错!

还有问题吗? 随时在评论区留言——我喜欢帮读者解决问题，就像我非 experiment在厨房里解决问题一样!

Nutritional Information

Just a quick note—these nutritional values are estimates since ingredients and brands vary. Your Million Dollar Lasagna might have slightly different numbers depending on the cheeses and meats you choose. Always check your specific ingredients if you’re tracking closely!

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