Million Dollar Italian Lasagna: A Cozy Family Classic

This Million Dollar Italian Lasagna is a delicious dish that transforms any meal into a culinary celebration, featuring layers of savory meat sauce, creamy ricotta, and gooey mozzarella.

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Prep Time 30

Cook Time 1 10

Resting Time 15

Total Time 1 55

Servings: 8 slices

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meat Sauce

2 tablespoons Olive Oil Used for sautéing onions and garlic; substitute with any cooking oil of choice.
1 medium Onion Adds depth of flavor; use shallots as an alternative.
3 cloves Garlic Provides aromatic flavor; fresh garlic is preferred.
1 pound Ground Beef Main protein; substitute with ground turkey or chicken for a leaner dish.
1 pound Italian Sausage Adds flavorful herbs and spices; can be replaced with plant-based sausage.
2 cans Crushed Tomatoes Forms the base of the meat sauce.
2 tablespoons Tomato Paste Enhances depth of tomato flavor.
1 tablespoon Sugar Balances acidity; can be replaced with honey or omitted.
1 teaspoon Dried Basil Infuses warmth and flavor.
1 teaspoon Italian Seasoning Infuses warmth and flavor.
to taste Salt Essential for seasoning.
to taste Pepper Essential for seasoning.

For the Ricotta Mixture

15 ounces Ricotta Cheese Gives creaminess; can substitute with cottage cheese.
1 cup Sour Cream Adds tangy richness; may use Greek yogurt.
1 large Egg Binds ricotta mixture; omit or replace with a flaxseed egg.
½ cup Grated Parmesan Enhances flavor; substitute with nutritional yeast.
2 tablespoons Chopped Parsley For freshness in the mixture.

For the Layering

2 cups Shredded Mozzarella Provides a melty texture; use provolone or vegan cheese.
12 ounces Lasagna Noodles The framework; no-boil noodles can save time.
2 tablespoons Butter Used for browning the top layer; optional.

Equipment

large skillet
mixing bowl
9x13-inch baking dish

Method

Step‑by‑Step Instructions

In a large skillet over medium heat, warm 2 tablespoons of olive oil. Once hot, add a finely chopped onion and sauté until translucent, about 5 minutes. Stir in 3 minced garlic cloves and cook for another minute. Add 1 pound of ground beef and 1 pound of Italian sausage, browning everything for 7-10 minutes. Drain excess fat, then mix in 2 cans of crushed tomatoes, 2 tablespoons of tomato paste, 1 tablespoon of sugar, and the seasonings. Let it simmer for 20-25 minutes.
While your meat sauce simmers, take a mixing bowl and combine 15 ounces of ricotta cheese, 1 cup of sour cream, 1 beaten egg, ½ cup of grated Parmesan, and 2 tablespoons of chopped parsley. Mix everything until smooth and creamy.
Preheat your oven to 190°C (375°F), and lightly grease a 9x13 inch baking dish.
Start assembling your lasagna by spreading a thin layer of meat sauce. Place a layer of lasagna noodles over the sauce. Dollop half of the ricotta mixture, followed by a layer of meat sauce and a sprinkling of 2 cups of shredded mozzarella cheese. Repeat the layering process.
Cover and bake the lasagna for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until bubbly and golden.
Once baked, let it rest for 15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 3mg

Notes

This lasagna is perfect for busy days, easily adaptable for dietary preferences, and can be prepared ahead of time for meal prep.

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