Description

You know that feeling when you pull a bubbling, golden-brown lasagna out of the oven and your whole kitchen smells like an Italian grandma’s Sunday dinner? That’s the vibe of this Million Dollar Italian Lasagna — comforting, rich, indulgent, and completely unforgettable.

Ingredients

For the Meat Sauce

Olive oil

Finely chopped onion

Garlic

Ground beef

Italian sausage (mild or spicy)

Crushed tomatoes

Tomato paste

Sugar (balances acidity)

Basil, Italian seasoning

Salt & pepper

For the Ricotta Layer (The “Million Dollar” Creaminess)

Ricotta cheese

Sour cream or cream cheese

Egg

Parmesan cheese

Fresh parsley

For the Noodles & Cheese Topping

Lasagna noodles (cooked al dente)

Mozzarella cheese

Provolone or fontina (optional but highly recommended)

Parmesan cheese

Melted butter (for brushing the top)

This combo gives you flavor, texture, richness, and structure in every layer.

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Instructions

Prepare the meat sauce: Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent. Stir in garlic, ground beef, and sausage. Cook until browned. Drain excess fat. Add crushed tomatoes, tomato paste, sugar, basil, Italian seasoning, salt, and pepper. Simmer on low heat for 20–25 minutes, stirring occasionally, until thickened and aromatic.

Make the creamy ricotta layer: In a bowl, mix ricotta, sour cream, egg, Parmesan, and parsley until smooth and creamy. Set aside — this layer gives the lasagna its signature “million-dollar” richness.

Assemble the lasagna: Preheat oven to 190°C (375°F).

Lightly grease a 9×13-inch baking dish. Spread a thin layer of meat sauce on the bottom. Add 3 lasagna noodles. Spread half of the ricotta mixture, followed by ⅓ of the sauce and a sprinkle of mozzarella. Repeat layers until all ingredients are used, finishing with noodles → sauce → mozzarella → Parmesan. Brush the top with melted butter for a beautiful golden crust.

Bake: Cover with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes until bubbly and golden. Let rest for 15 minutes before slicing — this helps the layers set beautifully.

Notes

For a vegetarian version, substitute the meat with sautéed vegetables or mushrooms.

Letting the lasagna rest before slicing helps maintain its structure.

This dish can be made ahead of time and refrigerated before baking.