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Million Dollar Italian Lasagna

This Million Dollar Italian Lasagna is a comforting and indulgent dish made with rich flavors of ground beef, Italian sausage, and a blend of cheeses, perfect for family dinners or potlucks.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 490
Ingredients Method Notes

Ingredients
  

Meat Sauce
  • 1 lb ground beef
  • 1 lb Italian sausage
  • 24 oz jar marinara sauce Use a good quality for deep flavor.
  • 2 tablespoons tomato paste
  • 1 medium onion, chopped
  • 3 cloves garlic, minced Fresh garlic enhances flavor.
  • 2 teaspoons Italian seasoning
  • 1 teaspoon sugar To cut acidity of the marinara.
Cheese Mixture
  • 9 pieces lasagna noodles, cooked and drained
  • 3 cups shredded mozzarella cheese
  • 1.5 cups ricotta cheese Whole-milk for creaminess.
  • 1 cup cottage cheese
  • 0.5 cup grated Parmesan cheese Use freshly grated for best results.
  • 1 large egg

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a large skillet over medium-high heat, cook the ground beef, Italian sausage, chopped onion, and minced garlic until the meat is no longer pink. Drain excess fat.
  3. Stir in the marinara sauce, tomato paste, Italian seasoning, and sugar. Lower heat and simmer for about 15 minutes.
  4. In a separate bowl, mix the ricotta, cottage cheese, grated Parmesan, and egg until smooth.
Assembly
  1. Spread a thin layer of meat sauce in the bottom of the prepared dish.
  2. Layer three lasagna noodles over the sauce, followed by half of the cheese mixture and a cup of shredded mozzarella. Repeat layers.
  3. Top with remaining meat sauce and mozzarella. Press gently to settle the layers.
Baking
  1. Cover with foil and bake for 30 minutes.
  2. Remove foil and bake for another 20–25 minutes until cheese is bubbly and golden.
Serving
  1. Let the lasagna rest for 10 minutes before slicing and garnish with fresh parsley.

Notes

Can be made ahead of time and refrigerated for up to 24 hours. For variations, consider adding sautéed vegetables or swapping cheeses.