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A baked million dollar Italian lasagna, richly layered and golden brown.

Million Dollar Italian Lasagna

A rich and hearty Million Dollar Italian Lasagna with layers of savory meat sauce, creamy ricotta, and melted mozzarella, perfect for a comforting family meal.
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Prep Time 30 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 50 minutes
Servings 8 servings
Calories 750 kcal

Equipment

  • Dutch oven or large pot
  • large pot
  • medium bowl
  • 9x13 inch baking dish
  • aluminum foil
  • parchment paper or clean kitchen towel
  • measuring cups and spoons
  • spatula or spoon

Ingredients
  

For the Meat Sauce

  • 1 tablespoon olive oil
  • 1 pound ground beef 80/20 or 85/15 recommended
  • 1 pound Italian sausage mild or hot, casing removed
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 (28-ounce) can crushed tomatoes good quality!
  • 1 (15-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1/2 cup beef broth
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • red pepper flakes optional, for a little kick
  • 1 bay leaf

For the Ricotta Mixture

  • 15 ounces whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For Assembly

  • 12-15 lasagna noodles oven-ready or traditional, cooked al dente
  • 4 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese for topping

Instructions
 

The Meat Sauce

  • Heat olive oil in a Dutch oven; brown ground beef and Italian sausage, then drain excess fat.
  • Sauté chopped onion until soft, then stir in minced garlic for one minute until fragrant.
  • Stir in tomato paste for 2 minutes, then add crushed tomatoes, tomato sauce, beef broth, herbs, and seasonings. Simmer covered for 1-2 hours for rich flavor.

Preparation & Assembly

  • While sauce simmers, combine ricotta, egg, Parmesan, parsley, salt, and pepper in a bowl.
  • Cook lasagna noodles until al dente if not oven-ready, then drain and lay flat.
  • Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  • Spread 1 cup of meat sauce on the bottom of the prepared baking dish.
  • Arrange a single layer of 3-4 lasagna noodles over the sauce, overlapping as needed.
  • Spread half of the ricotta mixture evenly over the noodles.
  • Sprinkle 1.5 cups of mozzarella over the ricotta, then spoon 1.5 cups of meat sauce over the mozzarella.
  • Repeat with another layer of noodles, the remaining ricotta, 1.5 cups of mozzarella, and 1.5 cups of meat sauce.
  • Top with the final noodle layer, remaining meat sauce, 1 cup of mozzarella, and the 1/2 cup Parmesan cheese.

Baking & Resting

  • Cover the dish with foil and bake for 25 minutes.
  • Remove foil and bake for an additional 20-25 minutes until golden and bubbly.
  • Crucially, let the lasagna rest for at least 15-20 minutes before slicing and serving to set the layers.

Notes

For an even richer flavor, prepare the meat sauce a day ahead. Ensure your lasagna noodles are properly cooked to al dente if not using oven-ready, as overcooked noodles can make the lasagna mushy. Allowing the lasagna to rest is critical for the layers to set and prevents it from becoming a runny mess. Consider adding a splash of red wine to the meat sauce for added depth.