Description
This Best Million Dollar Lasagna recipe features a rich and creamy blend of cheeses layered with a savory meat sauce made from ground beef and Italian sausage. Baked to golden perfection, this lasagna is a hearty, crowd-pleasing dish perfect for family dinners or special occasions.
Ingredients
Scale
Meat Sauce
- 1 pound ground beef (80/20 blend)
- 1 pound Italian sausage, casings removed
- 1 medium onion, diced fine
- 4 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 can (6 oz) tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cream Cheese Mixture
- 8 oz cream cheese, softened to room temperature
- 1 cup sour cream
- 1 cup cottage cheese
- 1/4 cup fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
Assembly
- 12 lasagna noodles, cooked according to package directions
- 2 cups mozzarella cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons butter, cut into small pieces (for greasing and topping)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
- Cook the Meat Sauce: In a large skillet over medium-high heat, brown the ground beef and Italian sausage for 8-10 minutes, stirring frequently and breaking up the meat. Leave about a tablespoon of fat for flavor. Add the diced onion and cook another 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Simmer the Sauce: Stir in marinara sauce, tomato paste, Italian seasoning, salt, and black pepper. Reduce heat to low and simmer the sauce for 15 minutes, stirring occasionally. Add a splash of water if the sauce thickens too much.
- Prepare Cheese Mixture: In a large bowl, combine the softened cream cheese, sour cream, and cottage cheese. Mix well until smooth, using a hand mixer for extra creaminess if desired. Stir in chopped chives and parsley.
- Layer the Lasagna (First Layer): Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Place 4 cooked lasagna noodles on top, then spread half of the cream cheese mixture evenly over the noodles. Sprinkle with 1/3 of the shredded mozzarella and cheddar cheeses.
- Layer the Lasagna (Second Layer): Add another 4 noodles, spread the remaining cream cheese mixture, then half of the remaining meat sauce. Top with another 1/3 of the mozzarella and cheddar cheeses.
- Final Layer and Topping: Place the last 4 noodles on top, spread the remaining meat sauce, and cover with all remaining mozzarella, cheddar, and Parmesan cheeses. Dot the surface with small pieces of butter.
- Bake Covered: Cover the lasagna tightly with foil and bake for 45 minutes at 350°F (175°C).
- Bake Uncovered and Rest: Remove the foil and bake uncovered for an additional 15-20 minutes until the cheese is golden and bubbly. Let the lasagna rest for at least 15 minutes before slicing and serving.
Notes
- For best results, allow the lasagna to rest after baking to help it set and make slicing easier.
- You can prepare the meat sauce ahead of time and refrigerate for up to 2 days.
- If making ahead, assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking.
- Use freshly grated Parmesan for best flavor and texture.
- Feel free to customize with your favorite herbs or add vegetables to the meat sauce for variation.
