Million Dollar Lasagna Recipe | Easy Cheesy Family Dinner Idea
A rich, cozy lasagna layered with meaty sauce and an ultra-creamy ricotta, cream cheese, and sour cream filling, finished with a golden, bubbly cheese top. Simple steps and pantry staples make this a crowd-pleasing, make-ahead favorite.
Ingredients
Ingredients
- 1 pound Italian sausage (sweet or hot, casings removed)
- 1 pound ground beef (80/20 for flavor)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 (24–28 oz) jar high-quality marinara
- 1 (15 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons chopped fresh basil or 1 teaspoon dried
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 cups whole-milk ricotta
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 large egg
- 1/2 cup grated Parmesan
- 1/4 cup chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12–15 lasagna noodles (no-boil or regular; see notes)
- 3 cups shredded mozzarella (low-moisture, part-skim)
- 1/2 cup grated Parmesan for the top
- Olive oil or nonstick spray for the pan
Instructions
Instructions
- Heat the oven to 375°F and grease a deep 9x13-inch baking dish.
- If using regular lasagna noodles, boil in salted water until very al dente (about 2 minutes less than package), drain, and lay flat on oiled parchment; skip boiling if using no-boil noodles.
- Warm olive oil in a large skillet over medium-high heat, add sausage and beef, cook until browned and crumbled, and drain excess fat if needed.
- Add diced onion and cook until softened, then stir in minced garlic and cook briefly until fragrant.
- Stir in marinara, crushed tomatoes, tomato paste, sugar if using, Italian seasoning, red pepper flakes, and basil; simmer until thickened and season with salt and pepper.
- In a bowl, whisk together ricotta, cream cheese, sour cream, egg, Parmesan, parsley, garlic powder, salt, and black pepper until smooth.
- Spread 1 cup of meat sauce in the prepared baking dish, then add a layer of noodles slightly overlapping.
- Spread one-third of the ricotta mixture over the noodles, spoon 1 to 1 1/2 cups meat sauce on top, and sprinkle 1 cup mozzarella.
- Repeat the layering (noodles, ricotta mixture, meat sauce, mozzarella) two more times.
- Top with a final layer of noodles, the remaining meat sauce, the remaining mozzarella, and finish with 1/2 cup grated Parmesan.
- Cover the dish tightly with foil, tenting so it does not touch the cheese, and bake for 25 minutes.
- Uncover and bake for 20 to 25 minutes more until bubbling and golden in spots.
- Let the lasagna rest for 15 to 20 minutes before slicing to set the layers.
Notes
If assembling ahead, cover and refrigerate up to 24 hours and add 10–15 minutes to the covered bake time. No-boil noodles work well; use a bit more sauce between layers and ensure edges are covered. For variations, add sautéed vegetables, use hot Italian sausage for extra heat, or substitute blended cottage cheese for ricotta. Cool leftovers before storing; refrigerate up to 4 days or freeze up to 3 months. Reheat covered at 350°F until hot, adding a splash of water if needed.