I learned to love Million Dollar Lasagna the first time I made it for a potluck—everyone kept asking for the recipe. It’s essentially a decadent, crowd-pleasing lasagna that builds on classic flavors with a rich cream-cheese–ricotta filling that gives each bite a luxe, silky texture. Make it for family dinners, holiday gatherings, or when you want a comforting dish that looks like it took forever but comes together easily.

Why you’ll love this dish

This lasagna hits the sweet spot between comfort food and show-stopper. It’s layered with a hearty beef-and-sausage tomato sauce, a creamy ricotta/cream-cheese mixture, and plenty of mozzarella for stretch. The cream cheese gives it a slightly tangy richness that changes the texture from classic lasagna—so slices hold together beautifully and taste indulgent without being fussy.

Family-friendly: kids love the cheesy layers.
Crowd-ready: a 9×13 pan feeds a group and travels well.
Time-efficient: the sauce simmers quickly and assembly is straightforward.
Versatile: easy to adapt for dietary needs or swaps.

“Every time I bring this, people ask where I bought it. The texture is unbelievably creamy and the sauce has real depth—perfect for busy weeknights or potluck glory.”

Step-by-step overview

Before you start, here’s what happens in broad strokes:

Brown the meat and build a savory tomato sauce.
Whip the cheese layer into a smooth mixture (ricotta + softened cream cheese + egg + Parmesan).
Par-cook noodles, then layer noodles, cheese, sauce, and mozzarella in a 9×13 pan.
Bake covered, then uncover to brown the top.
Rest, slice, and serve.

This overview helps you pace the work: make the sauce and cheese mix while noodles cook, then assemble and bake.

What you’ll need

1 lb (450 g) ground beef
1 lb (450 g) Italian sausage (sweet or hot, casings removed)
1 medium onion, diced
3 garlic cloves, minced
1 (24 oz) jar marinara sauce (or homemade)
1 (14 oz) can crushed tomatoes
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
1 tbsp sugar (optional, to balance acidity)
16 oz (450 g) ricotta cheese
8 oz (225 g) cream cheese, softened
1 cup (100 g) grated Parmesan cheese
1 large egg
2 cups (200 g) shredded mozzarella cheese (divided — 1 cup into cheese mix, plus 2 cups for layers)
2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
12 lasagna noodles, cooked according to package instructions (or use no-boil noodles; see notes)
Extra parsley for garnish (optional)

Substitution notes: Use part-skim cheeses to reduce fat. Swap ground turkey or plant-based crumbles for a lighter or vegetarian option. No-boil noodles work but add a few extra minutes baking and ensure sauce is slightly thinner so noodles hydrate.

Step-by-step instructions

Heat a large skillet or pot over medium. Add ground beef, Italian sausage, and diced onion. Cook until meat is browned and onion is soft. Drain excess fat.
Add minced garlic and cook 1 minute until fragrant.
Stir in marinara and crushed tomatoes. Add Italian seasoning, salt, pepper, and sugar if using. Reduce heat and simmer 10–15 minutes, stirring now and then. Taste and adjust seasoning.
Meanwhile, in a large bowl mix ricotta, softened cream cheese, grated Parmesan, egg, and parsley until smooth. Fold in 1 cup of shredded mozzarella. Set aside.
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Spread a thin layer of meat sauce on the bottom of the pan. Lay 3 cooked lasagna noodles over sauce, slightly overlapping.
Spread a generous layer of the cheese mixture over the noodles. Add a layer of meat sauce, then sprinkle a handful of shredded mozzarella.
Repeat layers (noodles, cheese mixture, meat sauce, mozzarella) until ingredients are used. Finish with a final layer of meat sauce and the remaining mozzarella.
Cover pan tightly with aluminum foil and bake 25 minutes. Remove foil and bake 15–20 more minutes until cheese is bubbly and golden.
Let the lasagna rest 10–15 minutes before slicing to allow layers to set. Garnish with fresh parsley and serve warm.

Best ways to enjoy it

Serve slices with a crisp green salad (arugula, lemon vinaigrette) to cut richness.
Garlic bread or focaccia makes the meal feel complete.
Pair with medium-bodied red wines like Chianti or Sangiovese, or a robust Italian lager.
For a dinner party, slice and reheat gently in a low oven so portions keep their shape.

Storage and reheating tips

Refrigerator: Cover or transfer slices to an airtight container. Keeps 3–4 days.
Freezer: Freeze the whole pan (tightly wrapped in foil and plastic) or individual slices for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm slices in a 350°F (175°C) oven for 15–20 minutes (covered) or microwave single portions until heated through. Add a splash of water and cover when reheating to prevent drying.
Food safety: Don’t leave lasagna at room temperature longer than 2 hours. Reheat leftovers to 165°F (74°C).

Pro chef tips

Drain fat well from the cooked meat to avoid a greasy lasagna.
Soften cream cheese fully (leave at room temp 30 minutes) so the cheese mix blends smooth.
Use freshly grated Parmesan for better flavor and melt.
Salt carefully: the cheeses and sauce add salt—taste before adding more.
Let it rest: that 10–15 minute wait is key for neat slices.
Make-ahead: Assemble the lasagna, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time if chilled.

Creative twists

Vegetarian: Replace meat with a mix of sautéed mushrooms, zucchini, spinach, and lentils. Add a pinch of smoked paprika for depth.
White (Alfredo) version: Swap tomato sauce for a béchamel or jarred Alfredo and layer with spinach and Italian sausage.
Spicy: Use hot Italian sausage and a pinch of red pepper flakes in the sauce.
Gluten-free: Use certified gluten-free lasagna noodles or thinly sliced roasted eggplant as noodle layers.
Extra-flavor: Stir a spoonful of sun-dried tomato pesto into the ricotta mix for a flavor boost.

Your questions answered

Q: Can I assemble this the day before?
A: Yes. Assemble, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to baking time if baking straight from the fridge.

Q: Can I freeze before or after baking?
A: Both work. For best texture, freeze before baking in foil; bake from thawed (overnight in fridge) and add a bit more time. Fully baked lasagna also freezes well—reheat from frozen at 350°F until hot throughout.

Q: Do I have to boil noodles?
A: No-boil noodles save time. If using them, ensure your sauce is slightly looser so noodles can hydrate during baking. Add 10–15 minutes to covered baking time if starting cold.

Q: How do I prevent watery lasagna?
A: Drain meat well. Use thicker sauce or simmer longer to reduce excess liquid. Don’t overload with watery veggies unless pre-roasted.

Q: Can I make a lighter version?
A: Yes—use part-skim ricotta and mozzarella, lean ground turkey, and reduce the cream cheese or swap for lower-fat cream cheese.

Conclusion

Million Dollar Lasagna is a forgiving, crowd-pleasing recipe that makes weeknights feel special and potlucks unforgettable. If you want another popular take for comparison or inspiration, check out this version from Million Dollar Lasagna – Plain Chicken and a simple approach at Million Dollar Easy Lasagna Go Go Go Gourmet. These will give you ideas for tweaks and technique as you make the recipe your own.