Million Dollar Lasagna Recipe | Rich & Cheesy Classic Ricotta Lasagna Dinner
A rich, cheesy ricotta lasagna layered with hearty meat sauce, creamy ricotta, and melty mozzarella. Perfect for feeding a crowd with make-ahead and freezer-friendly tips.
Ingredients
Ingredients
- 1 pound ground beef (85–90% lean)
- 1/2 pound Italian sausage (mild or hot, casings removed)
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup dry red wine (or beef broth)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 2 tablespoons tomato paste
- 2 teaspoons sugar
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 cups whole-milk ricotta
- 1 cup cottage cheese (small curd, optional)
- 1 large egg
- 1/2 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12–15 lasagna noodles (traditional or no-boil)
- 3 cups shredded low-moisture mozzarella
- 1/2 cup grated Parmesan
- Olive oil for the pan
- Fresh basil or parsley for garnish
Instructions
Instructions
- If using traditional noodles, boil in well-salted water until very al dente, drain, rinse briefly under cool water, and lay on lightly oiled sheet pans; if using no-boil noodles, use directly from the box.
- Heat a large pot over medium-high, cook the ground beef and Italian sausage until browned, and drain excess fat if needed.
- Add the chopped onion and cook until translucent, then stir in the garlic and cook briefly until fragrant.
- Deglaze the pot with red wine or beef broth, scraping up browned bits, and simmer 1–2 minutes.
- Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, dried basil, red pepper flakes, kosher salt, and black pepper, then simmer 20–30 minutes until thickened; taste and adjust seasoning.
- In a bowl, combine ricotta, cottage cheese, egg, Parmesan, parsley, salt, and pepper, stirring until smooth and spreadable.
- Preheat the oven to 375°F and lightly oil a 9x13-inch baking dish.
- Spread a thin layer of meat sauce in the dish, add a layer of noodles, spread one-third of the ricotta mixture, top with 1 to 1 1/2 cups meat sauce, and sprinkle with mozzarella and a little Parmesan.
- Repeat the layering two more times with noodles, ricotta, sauce, and cheeses, then finish with noodles, a generous layer of sauce, and the remaining mozzarella and Parmesan.
- Cover the dish with foil, tenting to prevent sticking, and bake for 25 minutes.
- Remove the foil and bake 20–25 minutes more until the top is browned and the edges bubble; broil 1–2 minutes if deeper browning is desired.
- Let the lasagna rest 15–20 minutes before slicing and garnish with fresh basil or parsley.
Notes
Use low-moisture mozzarella for best melt and structure. Sauce should be thick to avoid watery slices; simmer longer if needed. For no-boil noodles, ensure sauce is slightly looser and keep the dish covered during the initial bake. Refrigerate up to 4 days or freeze unbaked up to 3 months; bake from frozen at 350°F covered 60–75 minutes, then uncover 15–20 minutes. One pan serves 9–12; use a deep 9x13 for thicker layers.