Million Dollar Italian Lasagna Recipe – A Cozy, Cheesy Classic That’s Worth Every Bite

There’s something about the slow, comforting smell of tomatoes and garlic that feels like home. When I slide my Million Dollar Italian Lasagna into the oven, the whole house hushes and then fills with that warm, cheesy scent — it always reminds me of family dinners on Sundays. If you love layered comfort, you might also enjoy a sweet take on layers with this chocolate lasagna I bookmarked last winter.

Why You’ll Love It

• Quick and easy to make, yet tastes like you spent all day on it.
• Comforting homemade flavor that hugs you from the inside out.
• Made with simple, pantry-friendly ingredients.
• Great for any occasion — weeknights, guests, or holiday crowds.
• Always a crowd-pleaser, especially when the cheese gets golden and bubbly.

(Also, if you want a fresh side to balance the richness, try my favorite bean mix from this Italian dense bean salad.)

Ingredients You’ll Need

• 1 lb ground beef
• 1 lb Italian sausage
• 1 jar (24 oz) marinara sauce
• 2 tablespoons tomato paste
• 1 medium onion, chopped
• 3 cloves garlic, minced — Fresh garlic gives it that extra flavor boost.
• 2 teaspoons Italian seasoning
• 1 teaspoon sugar
• 9 lasagna noodles, cooked and drained
• 3 cups shredded mozzarella cheese
• 1 1⁄2 cups ricotta cheese — Use full-fat for creamier texture.
• 1 cup cottage cheese
• 1⁄2 cup grated Parmesan cheese
• 1 large egg
• Fresh parsley, chopped (for garnish)

How to Make It

1. Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish so the edges don’t stick. Meanwhile, warm the skillet.
2. In a large skillet, brown the ground beef, Italian sausage, chopped onion, and minced garlic until everything has a little color. You’ll hear that soft sizzle — that’s when it’s just right. Then drain the excess fat.
3. Stir in the marinara sauce, tomato paste, Italian seasoning, and sugar. Reduce heat and let the sauce simmer for about 15 minutes, so flavors meld and the sauce thickens slightly. You’ll smell herbs and sweet tomatoes coming together.
4. While the sauce simmers, combine ricotta, cottage cheese, grated Parmesan, and the egg in a bowl. Mix until smooth and creamy. Taste, and season with a pinch of salt if needed.
5. Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Then add a layer of noodles, followed by a spread of the cheese mixture, and a sprinkle of mozzarella. Repeat the layers two more times, finishing with the remaining meat sauce and a generous layer of mozzarella on top.
6. Cover tightly with foil and bake for 30 minutes. Then remove the foil and bake another 20–25 minutes, until the top is bubbly and golden and the edges are simmering.
7. Let the lasagna rest for 10 minutes before slicing. Garnish with chopped parsley and serve warm. This little rest helps the layers set, so your slices stay pretty and rich.

For another crowd-pleasing layered dinner idea, I sometimes pair this with a sweet ending like that chocolate lasagna I mentioned — contrast is everything.

Kitchen Tips

• Time-saver: Brown your meat the night before and keep it in the fridge. Then assemble quickly the next day.
• Common fix: If the lasagna is too runny, bake uncovered for a few extra minutes so moisture evaporates and it firms up.
• Flavor twist: Stir a handful of fresh basil into the ricotta mixture, or swap cottage cheese for more ricotta for an extra-luxurious bite.

Serving Ideas

This Million Dollar Italian Lasagna shines at family dinners, cozy weeknight suppers, or potlucks. Serve it with a crisp green salad, crusty garlic bread, and a simple glass of red wine for grown-ups. For kids, a side of steamed green beans or roasted carrots adds color and crunch. Finish with chopped parsley and a little extra Parmesan at the table for people who love more cheese.

Storing & Leftovers

• Fridge: Store leftover lasagna in an airtight container for up to 4 days.
• Freezer: Cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm slices gently in the oven at 350°F until heated through, or microwave covered for a few minutes to keep moisture.
• Leftover idea: Turn slices into hearty sandwiches — grilled on buttered bread with extra mozzarella.

FAQs

Q: Can I make this ahead of time?

A: Definitely! Assemble and refrigerate up to 24 hours before baking. In fact, many people find their Million Dollar Italian Lasagna tastes even better the next day.

Q: Can I swap any ingredients?

A: Of course! Swap ground turkey for beef, use all ricotta instead of cottage cheese, or try a different marinara. This recipe is forgiving and flexible.

Q: What’s the best way to serve it?

A: Serve it hot and aromatic, right from the pan, with a crisp salad or garlic bread on the side.

Q: How do I know it’s perfectly cooked?

A: Look for bubbly edges and a golden, slightly browned top — plus that delicious, fragrant smell filling the kitchen.

Final Thoughts

I make this Million Dollar Italian Lasagna when I want something that feels like a hug on a plate. It’s simple, satisfying, and full of memories — and yet it’s easy enough to make any night of the week. I hope you cook it, share it, and put your own spin on it; that’s the best part of home cooking. Try it soon and let this Million Dollar Italian Lasagna become one of your cozy classics.

Conclusion

If you’d like to see another spin on layered lasagna, check out this version from Plain Chicken: Million Dollar Lasagna – Plain Chicken. Also, for another easy approach to comfort lasagna, I found this helpful guide at Go Go Go Gourmet: Million Dollar Easy Lasagna Go Go Go Gourmet.

Million Dollar Italian Lasagna

A cozy, cheesy classic that brings family together with its comforting layers and delicious flavors.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Meat and Sauce

• 1 lb ground beef
• 1 lb Italian sausage
• 1 jar 24 oz marinara sauce
• 2 tablespoons tomato paste
• 1 medium onion, chopped
• 3 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
• 2 teaspoons Italian seasoning
• 1 teaspoon sugar

Cheese Mixture

• 9 pieces lasagna noodles, cooked and drained
• 3 cups shredded mozzarella cheese
• 1 1/2 cups ricotta cheese Use full-fat for creamier texture.
• 1 cup cottage cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• Fresh parsley, chopped (for garnish)

Method

 

Preparation

1. Preheat your oven to 375°F (190°C). Grease a 9x13 baking dish.
2. In a large skillet, brown the ground beef, Italian sausage, chopped onion, and minced garlic until everything has a little color. Drain the excess fat.
3. Stir in the marinara sauce, tomato paste, Italian seasoning, and sugar. Reduce heat and let the sauce simmer for about 15 minutes.
4. While the sauce simmers, combine ricotta, cottage cheese, grated Parmesan, and the egg in a bowl. Mix until smooth and creamy.

Assembly and Baking

1. Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
2. Add a layer of noodles, followed by a spread of the cheese mixture, and a sprinkle of mozzarella. Repeat two more times.
3. Finish with the remaining meat sauce and a generous layer of mozzarella on top.
4. Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for another 20-25 minutes until golden and bubbling.

Serving

1. Let the lasagna rest for 10 minutes before slicing. Garnish with chopped parsley and serve warm.

Notes

Time-saver: Brown your meat the night before. If too runny, bake uncovered for a few more minutes. For a flavor twist, stir fresh basil into the ricotta mixture.