Go Back

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
Cook Time 55 minutes
Total Time 1 hour 25 minutes
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.