Million Dollar Italian Lasagna

Million Dollar Italian Lasagna

Indulge in the rich, comforting layers of our Million Dollar Italian Lasagna—a dish that brings together savory meat sauce, creamy cheeses, and perfectly baked noodles for an unforgettable meal.

Growing up, lasagna was the centerpiece of our family gatherings. My grandmother’s kitchen would fill with the aroma of simmering sauce and melting cheese, creating memories that still warm my heart. This recipe is a tribute to those cherished moments.

Why You’ll Love This Recipe

• Rich Flavor Profile: The combination of seasoned meat sauce and creamy cheeses delivers a taste that’s both hearty and satisfying.
• Comforting and Hearty: This lasagna is the epitome of comfort food, perfect for family dinners or special occasions.
• Easy to Prepare: With straightforward steps, you can create a dish that feels gourmet without the hassle.
• Make-Ahead Friendly: Assemble it ahead of time and refrigerate, making it convenient for busy days.

Ingredients

• 1 pound ground beef: Provides a rich base for the meat sauce.
• 1 small onion, finely chopped: Adds sweetness and depth to the sauce.
• 3 cloves garlic, minced: Infuses the sauce with aromatic flavor.
• 1 (28-ounce) can crushed tomatoes: Forms the foundation of the tomato sauce.
• 1 (6-ounce) can tomato paste: Thickens the sauce and intensifies the tomato flavor.
• 1 (15-ounce) can tomato sauce: Adds a smooth consistency to the sauce.
• 1 teaspoon sugar (optional): Balances the acidity of the tomatoes.
• 1 tablespoon dried oregano: Imparts a classic Italian herb flavor.
• 1 tablespoon dried basil: Enhances the herbal aroma of the sauce.
• 1 teaspoon garlic powder: Boosts the garlic flavor in the sauce.
• 1 teaspoon onion powder: Adds a subtle sweetness to the sauce.
• Salt and pepper, to taste: Essential for seasoning the sauce.
• 12-14 lasagna noodles (regular or no-boil): Serves as the layers that hold the lasagna together.
• 15 ounces ricotta cheese: Provides a creamy layer between the noodles.
• 1 large egg: Binds the ricotta mixture and adds richness.
• 1 cup mozzarella cheese, shredded: Adds a melty, gooey texture.
• 1/4 cup Parmesan cheese, grated: Offers a sharp, nutty flavor.
• 2 tablespoons fresh parsley, chopped: Adds freshness and color to the ricotta mixture.
• 1 teaspoon dried basil: Enhances the herbal notes in the ricotta layer.
• 3 cups shredded mozzarella cheese: For layering and topping, providing a golden, bubbly finish.
• 1/2 cup Parmesan cheese, grated: Sprinkled on top for added flavor and texture.

Instructions

1. Prepare the Meat Sauce:

In a large skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it apart as it browns. Once the beef is browned, drain any excess fat. Add the chopped onion and garlic, cooking until softened, about 3 minutes. Stir in the crushed tomatoes, tomato paste, and tomato sauce. Add the oregano, basil, garlic powder, onion powder, and sugar (if using). Simmer the sauce uncovered for 30-45 minutes, stirring occasionally. Season with salt and pepper to taste.

2. Prepare the Ricotta Mixture:

In a bowl, mix together the ricotta, egg, shredded mozzarella, grated Parmesan, parsley, basil, and salt and pepper. Stir until smooth and combined.

3. Cook the Lasagna Noodles:

Cook the lasagna noodles according to the package directions, or if using no-boil noodles, skip this step as they will soften during baking. Drain and set the noodles aside, arranging them on parchment paper to prevent sticking.

4. Assemble the Lasagna:

Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of meat sauce. Add a layer of lasagna noodles on top. Spread half of the ricotta mixture over the noodles, followed by a third of the shredded mozzarella. Repeat the layers with more noodles, the remaining ricotta mixture, and mozzarella. For the top layer, add the remaining noodles, cover with meat sauce, and sprinkle with the remaining mozzarella and Parmesan.

5. Bake the Lasagna:

Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, until the cheese is bubbly and golden. Allow the lasagna to rest for 15 minutes before cutting to ensure the layers hold together.

As I layered the noodles, ricotta, and meat sauce, I couldn’t help but recall the times my grandmother would let me help assemble the lasagna. She’d let me spread the ricotta mixture, and I’d always sneak a taste, savoring the creamy blend of cheeses. Those moments instilled in me a love for cooking and a deep appreciation for family traditions.

Storage Tips

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, place individual servings in the microwave or bake the whole dish covered with foil at 350°F (175°C) for 20 minutes. For longer storage, freeze the lasagna before baking. Wrap it tightly in plastic wrap and foil and freeze for up to 3 months. When ready, thaw in the refrigerator overnight, then bake as directed.

Ingredient Substitutions

• Vegetarian Option: Replace the ground beef with a mixture of sautéed mushrooms, spinach, and zucchini for a hearty vegetarian lasagna.
• Gluten-Free Option: Use gluten-free lasagna noodles or thinly sliced zucchini in place of noodles for a low-carb alternative.
• Cheese Variations: Swap ricotta for cottage cheese or use a blend of different cheeses like provolone, gouda, or goat cheese for unique flavors.

Serving Suggestions

Pair this lasagna with a crisp green salad dressed in a light vinaigrette to balance the richness. A glass of red wine, such as Chianti or Merlot, complements the flavors beautifully. For dessert, consider serving a classic tiramisu or a scoop of gelato to complete the Italian dining experience.

Cultural Notes / A Little History

Lasagna is a traditional Italian dish with roots tracing back to Ancient Greece, where a similar dish called “Laganon” was made from layers of pasta and sauce. Over time, lasagna evolved in Italy, with regional variations incorporating local ingredients and flavors. Today, it’s a beloved comfort food worldwide, symbolizing warmth and togetherness.

Pro Tips

• Prevent Watery Lasagna: Ensure your meat sauce is thick enough before assembling. If it’s too watery, let it simmer longer to reduce excess liquid.
• Make-Ahead Option: Assemble the lasagna a day before and refrigerate it. Add 5-10 extra minutes to the baking time if it’s cold from the fridge.
• Achieve a Crispy Top: For a golden, crispy top, place the lasagna under the broiler for the last 2-3 minutes of baking, keeping a close eye to prevent burning.

Frequently Asked Questions

• Can I use no-boil lasagna noodles? Yes, no-boil noodles work great in this recipe. They’ll soften as they bake with the sauce.
• Can I prepare this lasagna in advance? Absolutely! You can assemble it a day or two ahead of time. Just cover and refrigerate, then bake as usual when ready to serve.
• What can I do if my lasagna is watery? Make sure the meat sauce is thick enough before assembling, and drain any excess moisture from the ricotta cheese. You can also let the lasagna sit for a few minutes after baking to help it set.
• Can I freeze the lasagna? Yes, you can freeze it before baking. Wrap it Print
  

  Million Dollar Italian Lasagna

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  • Total Time: 75
  • Yield: 8 1x

  Print Recipe

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  Description

  A hearty and comforting lasagna layered with savory meat sauce and creamy cheeses, perfect for family gatherings.

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  Ingredients

  Scale 1x2x3x

  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon sugar (optional)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 12–14 lasagna noodles (regular or no-boil)
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried basil
  • 3 cups shredded mozzarella cheese
  • 1/2 cup Parmesan cheese, grated

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  Instructions

  1. In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, draining any excess fat.
  2. Add chopped onion and garlic to the skillet and cook until softened, about 3 minutes.
  3. Stir in the crushed tomatoes, tomato paste, and tomato sauce. Add oregano, basil, garlic powder, onion powder, and sugar (if using).
  4. Simmer the sauce uncovered for 30-45 minutes, stirring occasionally. Season with salt and pepper to taste.
  5. In a bowl, mix ricotta cheese, egg, shredded mozzarella, grated Parmesan, chopped parsley, dried basil, and salt and pepper until smooth.
  6. Cook the lasagna noodles according to package directions, or skip if using no-boil noodles. Drain and set aside.
  7. Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of meat sauce.
  8. Add a layer of lasagna noodles, followed by half of the ricotta mixture and a third of the shredded mozzarella cheese.
  9. Repeat layers with more noodles, the remaining ricotta, and more mozzarella. Top with the remaining noodles, cover with meat sauce, and sprinkle with remaining mozzarella and Parmesan.
  10. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes, until cheese is bubbly and golden.
  11. Let the lasagna rest for 15 minutes before slicing.

  Notes

  Store leftovers in an airtight container for up to 4 days. Freeze before baking for longer storage.

  • Prep Time: 15
  • Cook Time: 60
  • Cuisine: Italian