You got it! Here’s a long, detailed, and absolutely decadent recipe for the famous Million Dollar Lasagna—layer upon layer of creamy cheese, hearty meat sauce, tender noodles, and that signature “million-dollar” richness that makes it taste like it came straight from an Italian restaurant.
Million Dollar Lasagna
Category: Comfort Food Royalty
Prep Time: 30–40 minutes
Cook Time: 60 minutes
Resting Time: 10–15 minutes
Total Time: ~2 hours
Serves: 8–10 generous portions
Difficulty: Moderate
Flavor Profile: Savory, creamy, cheesy, rich, and satisfying
Why It’s Called “Million Dollar”
This lasagna gets its name from the ultra-luxurious blend of cheeses, the creamy center layer made from a secret ricotta-cream cheese-sour cream mix, and the savory depth of a slow-simmered meat sauce. It’s the kind of meal that tastes expensive, indulgent, and unforgettable—yet it’s surprisingly easy to pull off!
Ingredients:
For the Meat Sauce:
- 1 lb ground beef (80/20)
- 1/2 lb Italian sausage (mild or hot), casings removed
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp tomato paste
- 1 tsp sugar (balances acidity)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil
- 1/2 tsp oregano
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
- 1/4 cup water (if sauce gets too thick)
For the “Million Dollar” Cheese Filling:
- 8 oz cream cheese, softened
- 1 1/2 cups ricotta cheese (or cottage cheese for lighter version)
- 1/2 cup sour cream
- 1 large egg
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp chopped parsley (fresh or dried)
For Assembly:
- 12 lasagna noodles (regular or oven-ready)
- 3 cups shredded mozzarella cheese (whole milk for best melt)
- 1/2 cup grated Parmesan cheese (for topping)
- Olive oil or cooking spray (to prevent sticking)
Step-by-Step Instructions
Step 1: Make the Meat Sauce (30–35 minutes)
- In a large skillet or Dutch oven, heat a drizzle of olive oil over medium heat.
- Add ground beef and sausage. Cook, breaking up with a spoon, until browned and cooked through.
- Add onions and sauté for 5–7 minutes until soft.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add crushed tomatoes, tomato sauce, tomato paste, sugar, salt, pepper, basil, oregano, and red pepper flakes.
- Reduce heat to low and simmer uncovered for 20–30 minutes, stirring occasionally. Add a splash of water if it thickens too much.
- Stir in chopped parsley at the end.
Step 2: Prepare the Cheese Filling (5–10 minutes)
In a large bowl, combine:
- Cream cheese (softened)
- Ricotta cheese
- Sour cream
- Egg
- Parmesan cheese
- Salt, pepper, and parsley
Mix until smooth and creamy. This is your secret weapon—it creates that rich, velvety layer that gives this lasagna its “million dollar” name.
Step 3: Cook the Noodles (if using traditional pasta)
- Bring a large pot of salted water to a boil.
- Cook lasagna noodles according to package directions, until al dente.
- Drain and lay noodles flat on parchment or foil to prevent sticking.
Tip: You can use oven-ready noodles—just make sure there’s enough sauce to soften them while baking.
Step 4: Layer the Lasagna (10 minutes)
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Layer 1: Meat Sauce
- Spread 1 cup of meat sauce on the bottom of the pan.
Layer 2: Noodles
- Place 3–4 noodles over the sauce, slightly overlapping.
Layer 3: Cheese Filling
- Spread half the cream cheese/ricotta mixture evenly over the noodles.
Layer 4: Meat Sauce
- Spoon 1 ½ to 2 cups of meat sauce over the cheese layer.
Layer 5: Mozzarella
- Sprinkle 1 cup of mozzarella.
Repeat Layers:
- Noodles
- Remaining cheese filling
- Meat sauce
- Mozzarella
Top Layer:
- Final noodles
- Remaining meat sauce
- Sprinkle with remaining mozzarella and Parmesan
Step 5: Bake It to Perfection (1 hour total)
- Cover tightly with aluminum foil (tent slightly to prevent cheese sticking).
- Bake for 40 minutes covered.
- Remove foil and bake an additional 15–20 minutes, until bubbly and golden on top.
- For a browned cheesy crust, broil for the final 1–2 minutes (watch carefully!).
Step 6: Rest Before Serving (Very Important!)
Let the lasagna rest for 10–15 minutes before slicing. This helps it set up and makes serving clean slices much easier.
Garnish & Serve:
- Sprinkle with fresh parsley or basil
- Serve with garlic bread, a crisp salad, and red wine for a full feast
Tips for Success:
- Use room-temperature cream cheese for smooth blending.
- Add a layer of fresh spinach or sautéed mushrooms for variety.
- Make ahead and refrigerate overnight for even deeper flavor.
- Double the recipe and freeze one pan for a future no-fuss dinner.
Storage & Freezing:
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Wrap tightly in foil and freeze for up to 3 months. Bake from frozen at 375°F covered for 60–75 minutes, then uncover and finish as usual.