I still remember the first time I made this Million Dollar Lasagna for a holiday potluck — it disappeared before I could grab a second helping. It’s a comforting, cheese-forward lasagna that hits familiar notes: creamy ricotta, melty mozzarella, salty Parmesan and a rich meat sauce. It’s simple enough for a weeknight and impressive enough for company, which is why it’s become my go-to when I want something that feeds a crowd without fuss.

Why you’ll love this dish

This version of Million Dollar Lasagna delivers big flavor with minimal fuss. It uses pantry-friendly ingredients and a straightforward assembly that even busy weeknights can accommodate. Whether you make it with ground beef for a classic dinner or swap in Italian sausage for a spicier profile, it’s reliably kid-approved and travel-friendly for potlucks.

“Creamy ricotta and layers of melted cheese make this lasagna feel luxurious — every bite tastes like it took longer than it did.” — a regular at my dinner table

Reasons to try it:

Budget-friendly: Uses simple cheeses and a pound of meat to feed 6–8.
Make-ahead friendly: Assemble in advance and bake when you’re ready.
Versatile: Swap proteins, use gluten-free or no-boil noodles, or make it vegetarian.
Crowd-pleaser: Familiar flavors everyone recognizes and loves.

How this recipe comes together

Step-by-step overview

Brown the meat and season it lightly.
Mix the ricotta with egg and parsley to keep it creamy and stable.
Layer sauce, noodles, ricotta, meat, and cheeses two times.
Cover and bake, then uncover to brown the top.
Expect about 15–20 minutes active prep time (longer if you brown and drain meat carefully) and roughly 40 minutes of baking.

What you’ll need

Ingredient list

9 lasagna noodles (regular or no-boil as noted below)
2 cups ricotta cheese
2 cups shredded mozzarella cheese (low-moisture preferred)
1 cup grated Parmesan cheese (or Pecorino Romano)
1 lb ground beef or Italian sausage (or half-and-half)
2 cups marinara sauce (homemade or jarred)
1 large egg
2 tbsp chopped parsley (or chopped fresh basil)
Salt and pepper to taste

Notes and substitutions:

No-boil noodles: Use 9 no-boil noodles and add a few extra minutes baking covered to soften fully.
Dairy-free/vegetarian: Use plant-based ricotta and mozzarella, and substitute cooked lentils or mushrooms for the meat.
Herbs: Swap parsley for fresh basil for a brighter herb note.

Step-by-step instructions

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package directions. Drain and lay them flat so they don’t stick.
In a large skillet over medium heat, brown the ground beef or Italian sausage until no pink remains. Break it into small pieces as it cooks. Drain excess fat and season with a pinch of salt and pepper.
In a bowl, stir together the ricotta, egg, chopped parsley, and a little salt and pepper until smooth.
Spread about 1/2 cup of marinara on the bottom of a 9×13-inch baking dish to prevent sticking.
Place three noodles side-by-side over the sauce.
Spoon half the ricotta mixture over the noodles and spread gently.
Evenly distribute half the meat mixture over the ricotta.
Sprinkle about 2/3 cup mozzarella and 1/3 cup Parmesan on top.
Repeat: three noodles, remaining ricotta, remaining meat, and another layer of cheeses.
Finish with the last three noodles, the remaining sauce spread on top, then the remaining mozzarella and Parmesan.
Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil and bake uncovered for 15 more minutes, until the cheese is bubbly and light golden.
Let the lasagna rest 10–15 minutes before slicing — this makes cleaner pieces and helps the egg in the ricotta set.

Best ways to enjoy it

Serving suggestions

Pair with a simple arugula salad tossed with lemon, olive oil, and shaved Parmesan to cut the richness.
Garlic bread or a warm baguette rounds out the meal for dipping every cheesy bite.
For wine pairings, try a medium-bodied red like Chianti or Sangiovese; for white, a fuller unoaked Chardonnay works.
For family-style serving, sprinkle a few fresh basil leaves or extra chopped parsley just before plating.

How to store & freeze

Storage and reheating tips

Refrigerate: Cool to room temp and store covered in the fridge within 2 hours. Keeps 3–4 days.
Reheat: Cover with foil and warm in a 350°F (175°C) oven until the center reaches 165°F (74°C), about 20–30 minutes for individual portions. Microwave works for single servings, covered, in 60–90 second bursts.
Freeze: Wrap tightly with plastic wrap and foil or store in an airtight container. Freeze up to 3 months. Thaw in the refrigerator overnight before reheating.
Food safety: Cook ground beef to 160°F (71°C). Because the ricotta contains a raw egg, ensure the lasagna reaches a safe internal temp when baking.

Pro chef tips

Helpful cooking tips

Drain the cooked meat well so the lasagna isn’t watery. Blot with paper towels if needed.
Use low-moisture mozzarella to avoid excess liquid pooling on top.
If your sauce is very thin, simmer it down to concentrate flavor and reduce moisture.
Let it rest: slicing too soon leads to a sloppy casserole — 10–15 minutes of rest firms layers for clean squares.
Double the sauce for leftover-friendly lasagna that reheats like new.

Creative twists

Recipe variations

Veggie Million Dollar Lasagna: Replace meat with sautéed mushrooms, spinach, and zucchini; add a layer of roasted red peppers.
Spicy sausage version: Use hot Italian sausage and add crushed red pepper to the ricotta mix.
White lasagna: Swap marinara for a béchamel and mix shredded chicken with ricotta for a creamy alternative.
Individual portions: Use a muffin tin or small casserole dishes for single-serve baked lasagnas — adjust bake time to 20–25 minutes.

Common questions

Can I assemble this lasagna ahead of time?
Yes. Assemble, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the covered baking time if it goes into the oven cold from the fridge.
Can I use no-boil noodles?
You can. No-boil noodles save time but need sufficient sauce and a little extra covered baking time (add about 10 minutes covered) so they soften through.
How long will leftovers keep in the fridge?
Properly stored, leftovers last 3–4 days. Reheat until the center is 165°F (74°C).
Can I freeze the lasagna before baking?
Yes — assemble, cover tightly with two layers of foil, and freeze up to 3 months. Bake from frozen covered at 375°F (190°C) for about 45–60 minutes, then uncover and bake until bubbly and golden.
Is the raw egg in the ricotta safe?
When baked to the recommended temperatures and allowed to rest, the egg sets and is safe to eat. Ensure the lasagna reaches an internal temp that corresponds with cooked eggs (165°F recommended for overall reheating/safety).

Conclusion

If you want more variations or inspiration for a similar crowd-pleasing casserole, check this classic take on Million Dollar Lasagna (Plain Chicken) and another easy approach at Million Dollar Easy Lasagna (Go Go Go Gourmet). Both offer helpful tweaks that pair well with the method above.