I still remember the first time I made this Million Dollar Lasagna — the kitchen smelled like Sunday supper, and every forkful felt like a little celebration. It’s a rich, comfort-food lasagna that combines classic meat sauce with a creamy ricotta-and-cream-cheese filling for extra silkiness. Make it for family dinners, potlucks, or any night you want a crowd-pleasing, make-ahead meal.

Why you’ll love this dish

This lasagna hits the sweet spot between rich and familiar. Ground beef and Italian sausage build deep, savory flavor while cream cheese folded into the ricotta gives the filling a velvety mouthfeel you don’t always find in traditional lasagna. It’s filling enough for a family dinner, easy to scale up for guests, and forgiving if you need to prep it ahead.

“We served this at a family reunion and everyone went back for seconds — the best lasagna I’ve tasted outside of my Nonna’s kitchen.” — a happy cook

Reasons people search for this recipe: a crave-worthy make-ahead casserole, an elevated comfort-food weeknight option, and a reliable dish to feed a crowd without needing advanced technique.

The cooking process explained

Quick overview so you know what to expect:

Brown the beef and sausage with onion, drain, then simmer with marinara and crushed tomatoes to build the sauce.
Mix ricotta, cream cheese, Parmesan, egg, parsley, and some mozzarella for a creamy cheese layer.
Par-cook lasagna noodles, then layer sauce, noodles, cheese mix, and shredded mozzarella in a 9×13 pan.
Cover and bake, then uncover to brown the top. Rest before slicing so it sets.

This gives you a hearty, creamy lasagna with clear layers and minimal fuss.

What you’ll need

1 pound (450g) ground beef
1 pound (450g) Italian sausage
1 medium onion, diced
3 garlic cloves, minced
1 (24 oz) jar marinara sauce (or homemade)
1 (14 oz) can crushed tomatoes
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon sugar (optional, to balance acidity)
16 oz (450g) ricotta cheese
8 oz (225g) cream cheese, softened
1 cup (100g) grated Parmesan cheese
1 large egg
2 cups (200g) shredded mozzarella cheese (divided)
2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)
12 lasagna noodles, cooked according to package instructions
2 cups (200g) shredded mozzarella cheese (additional for layering)
Extra parsley, for garnish (optional)

Note: The recipe lists mozzarella in two entries — plan on about 4 cups (≈400g) total shredded mozzarella for a very cheesy lasagna. Substitutions: use part-skim ricotta to reduce fat, swap turkey or plant-based sausage for a lighter or vegetarian option (see Variations), or use fresh herbs when available.

Directions to follow

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Heat a large skillet or pot over medium. Add the ground beef, Italian sausage, and diced onion. Cook, breaking up the meat, until browned and cooked through (about 7–10 minutes). Drain excess grease.
Stir in the minced garlic and cook 30–60 seconds until fragrant.
Add the marinara sauce and crushed tomatoes. Season with Italian seasoning, salt, pepper, and sugar if using. Reduce heat and simmer gently for 10–15 minutes, stirring occasionally. Taste and adjust seasoning.
Meanwhile, make the cheese mixture: in a large bowl combine ricotta, softened cream cheese, grated Parmesan, the egg, and parsley. Stir until smooth. Fold in 1 cup of the shredded mozzarella.
Cook the lasagna noodles according to package directions until al dente, then drain and lay them flat on a sheet of foil or lightly oiled tray to prevent sticking.
To assemble: spread a thin layer of the meat sauce across the bottom of the prepared baking dish. Lay 3 noodles over the sauce, slightly overlapping. Spread a generous layer of the cheese mixture over the noodles, then spoon on a layer of meat sauce. Sprinkle a handful of shredded mozzarella.
Repeat layers (noodles → cheese mixture → meat sauce → mozzarella) until ingredients are used, finishing with a top layer of meat sauce and the remaining shredded mozzarella.
Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 15–20 minutes, until the cheese is bubbly and golden on top.
Remove from oven and let the lasagna rest for 10–15 minutes before slicing to allow the layers to set. Garnish with extra parsley if desired and serve warm.

What to serve it with

A crisp green salad (arugula, lemon vinaigrette) cuts the richness and keeps the meal balanced.
Garlic bread or focaccia soaks up extra sauce.
Roasted vegetables — broccoli, zucchini, or asparagus — add color and a lighter contrast.
For drinks, a medium-bodied red wine (Chianti or Sangiovese) pairs well; for non-alcoholic options try sparkling water with lemon.

How to store & freeze

Refrigerate: Cool to room temperature, then cover and refrigerate within two hours. Store in an airtight container or wrapped tightly with foil/plastic for 3–4 days.
Reheat: Heat single portions in the microwave (2–3 minutes, stirring/rotating) or reheat in the oven at 350°F (175°C) covered for 15–20 minutes until warmed through.
Freeze: Wrap tightly with plastic wrap and foil or transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety note: lasagna should reach at least 165°F (74°C) when reheated for safe consumption.

Pro chef tips

Don’t skip draining the cooked meat. Excess fat will make the lasagna greasy.
Soften the cream cheese to room temperature for a lump-free filling. Beat it briefly with a fork or hand mixer into the ricotta.
If you like a saucier lasagna, add a little reserved pasta water or extra marinara. If you prefer firmer slices, slightly reduce the sauce.
Let it rest after baking — that’s crucial for neat slices. Cutting too soon causes the layers to ooze.
Use freshly grated Parmesan for better melting and flavor than pre-grated powders.

Creative twists

Vegetarian: swap meat for a mixture of sautéed mushrooms, spinach, zucchini, and eggplant; add a touch of balsamic for depth.
Spicy: use hot Italian sausage or add red pepper flakes to the sauce.
White version: skip the marinara and make a creamy béchamel sauce layered with chicken and spinach for a different take.
Healthier swap: use part-skim cheeses, turkey sausage, and whole-wheat or gluten-free lasagna noodles if needed.

Your questions answered

Q: Can I assemble this lasagna ahead of time?
A: Yes — assemble, cover tightly, and refrigerate up to 24 hours before baking. Add 10–15 minutes to the covered baking time if baking straight from the fridge.

Q: Can I use no-boil lasagna noodles?
A: Yes. If using no-boil noodles, ensure your sauce is slightly more liquid (a little extra marinara) so the noodles properly hydrate while baking. Follow noodle package guidance.

Q: How long does it keep once baked?
A: Refrigerated, eat within 3–4 days. Frozen, keep up to 3 months. Always reheat to 165°F (74°C) before serving.

Q: Can I reduce the fat without losing flavor?
A: Use part-skim ricotta and reduced-fat mozzarella, and swap turkey sausage for pork. Boost flavor with extra herbs, garlic, and a splash of red wine in the sauce.

Q: Why add cream cheese to ricotta?
A: Cream cheese gives a smoother, creamier texture and richer mouthfeel. If you want a lighter filling, skip or reduce the cream cheese and add more ricotta.

Conclusion

If you want more variations and inspiration beyond this version, check out these tried-and-true takes: Million Dollar Lasagna – Plain Chicken and Million Dollar Easy Lasagna Go Go Go Gourmet. Both provide helpful tweaks and alternative methods that pair well with the technique shown here.