Million Dollar Italian Lasagna 💰🍝
Layers of tender pasta, rich meat sauce, creamy ricotta, and molten cheeses—this is the lasagna dreams are made of!
Ingredients *(Serves 10-12)*
Meat Sauce:
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1 lb ground beef
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1 lb Italian sausage (mild or hot)
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1 onion, finely diced
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4 cloves garlic, minced
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1 (28 oz) can crushed tomatoes
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1 (15 oz) can tomato sauce
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1 (6 oz) can tomato paste
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½ cup red wine (or beef broth)
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2 tsp sugar
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2 tsp Italian seasoning
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1 tsp salt
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½ tsp black pepper
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¼ tsp red pepper flakes (optional)
Cheese Layers:
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15 oz ricotta cheese
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1 egg
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½ cup grated Parmesan
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¼ cup fresh parsley, chopped
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1 tsp garlic powder
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½ tsp salt
Assembly:
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12 lasagna noodles (oven-ready or boiled)
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4 cups shredded mozzarella
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1 cup shredded provolone (or extra mozzarella)
Garnish:
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Fresh basil
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Extra Parmesan
Instructions
1. Make the Meat Sauce
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Brown beef and sausage in a Dutch oven. Drain fat.
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Add onion; cook 5 mins. Stir in garlic; cook 30 sec.
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Add tomatoes, sauce, paste, wine, sugar, and spices. Simmer 30+ mins (longer = better flavor).
2. Prep Cheese Mixture
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Combine ricotta, egg, Parmesan, parsley, garlic powder, and salt.
3. Assemble Lasagna (9×13″ pan)
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Layer 1: Thin meat sauce → 4 noodles → ½ ricotta mix → 1 cup mozzarella
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Layer 2: Repeat (sauce → noodles → ricotta → mozzarella).
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Top Layer: Final noodles → remaining sauce → mozzarella + provolone.
4. Bake
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Cover with foil; bake at 375°F (190°C) for 30 mins.
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Uncover; bake 15-20 mins until bubbly and golden.
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Rest 15 mins before slicing.
💎 Million-Dollar Secrets
✅ No-Boil Noodles: Use oven-ready noodles—they absorb sauce perfectly.
✅ Make Ahead: Assemble 1 day ahead; bake before serving.
✅ Freeze Well: Wrap unbaked lasagna tightly; freeze up to 3 months.
Why It’s Worth a Million: The slow-simmered meat sauce, triple-cheese layers, and crispy, cheesy top make this lasagna legendary.
Pair With: Garlic bread and a Chianti or Sangiovese wine. 🍷
Tip: For extra luxury, add thin slices of fresh mozzarella between layers! 😉