Name: Million Dollar Lasagna
Prep time: 45 min
Cook time: 55 min
Total time: 100 min
Ingredients: 1 pound ground beef (80/20) (Gives good flavor); 1 pound Italian sausage (Mild or hot, casings removed); 1 onion, chopped; 2 cloves garlic, minced; 1 28-ounce can crushed tomatoes; 2 6-ounce cans tomato paste; 2 teaspoons dried oregano; 2 teaspoons dried basil; to taste Salt and pepper; 1 15-ounce container ricotta cheese (Use part-skim for a lighter version); 1 large egg (Helps the ricotta set while baking); 1 cup grated Parmesan cheese, divided (Keep half for layering); 3 cups shredded mozzarella cheese (Low-moisture for best melt); 12 lasagna noodles (No-boil noodles can be substituted)

I still remember the first time I baked this Million Dollar Lasagna for a family gathering — the house smelled like a neighborhood Italian kitchen and every pan came back empty. This is a hearty, crowd-pleasing lasagna built with two meats, a rich tomato sauce, creamy ricotta, and plenty of melty mozzarella. It’s the kind of dish people request again and again for holidays, potlucks, or a comforting weekend dinner.

Why you’ll love this dish

This lasagna hits classic comfort-food notes: rich, savory meat sauce, creamy ricotta layers, and a golden bubbly top. It’s forgiving for busy cooks, stretches well to feed a crowd, and can be made ahead — perfect for entertaining or a big family meal. Because it uses pantry staples (canned tomatoes, dried herbs, and basic cheeses), it’s also budget-friendly compared with dining out.

"Creamy, cheesy, and packed with flavor — this is the lasagna everyone asks for seconds of." — A quick review from my last Sunday supper

Why make it at home? You control the salt, spice level, and meat blend. Swap mild for spicy sausage, add extra herbs, or make it leaner by using all ground beef or turkey. Homemade always tastes fresher and reheats wonderfully.

The cooking process explained

Before you reach for the skillet and baking dish, here’s the roadmap so you know what to expect:

Brown the meats with onion and garlic, then drain.
Build a simple tomato sauce with crushed tomatoes, tomato paste, oregano, and basil; simmer to concentrate flavors.
Cook lasagna noodles (or use no-boil noodles) and mix ricotta with an egg and Parmesan to bind.
Layer meat sauce, noodles, ricotta mix, and mozzarella in a 9×13 pan. Repeat and finish with cheese.
Bake covered, remove foil to brown, then rest before slicing.

This outline keeps the kitchen organized and helps you time tasks — while the sauce simmers, boil the noodles and assemble your cheese mixture.

What you’ll need

1 pound ground beef (80/20 gives good flavor)
1 pound Italian sausage (mild or hot, casings removed)
1 onion, chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
2 (6-ounce) cans tomato paste
1 (15-ounce) container ricotta cheese
1 large egg
3 cups shredded mozzarella cheese (low-moisture for best melt)
1 cup grated Parmesan cheese, divided
2 teaspoons dried oregano
2 teaspoons dried basil
Salt and pepper to taste
12 lasagna noodles

Substitutions and notes:

Use part-skim ricotta for a lighter version; stirring in a tablespoon of milk can loosen it if too dry.
No-boil lasagna noodles can replace boiled noodles — add an extra 1/2 cup water to the sauce while assembling.
For a vegetarian spin, swap the meats for a blend of sautéed mushrooms, eggplant, and lentils.

How to prepare it

Preheat the oven to 375°F (190°C).
Brown the meat: In a large skillet over medium heat, cook the ground beef, Italian sausage, chopped onion, and minced garlic until browned and the onion is soft. Drain excess fat.
Make the sauce: Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Stir, bring to a simmer, and let cook gently for about 30 minutes to deepen the flavor. Stir occasionally.
Cook the noodles: While the sauce simmers, boil lasagna noodles according to package directions until al dente. Drain and lay flat on a sheet of foil or a lightly oiled tray so they don’t stick.
Mix the ricotta layer: In a bowl, combine ricotta, the large egg, and half of the Parmesan (about 1/2 cup). Season with a pinch of salt and pepper. The egg helps the ricotta set while baking.
Assemble: Spread a thin layer of meat sauce in a 9×13-inch baking dish. Place 4 lasagna noodles over the sauce. Spoon and spread one-third of the ricotta mixture over the noodles, then sprinkle about one cup of mozzarella. Repeat twice (sauce → noodles → ricotta → mozzarella), finishing with a final layer of meat sauce and the remaining mozzarella. Sprinkle the leftover Parmesan on top.
Bake: Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake an additional 30 minutes until cheese is bubbly and golden brown.
Rest: Let the lasagna cool for at least 15 minutes before slicing — this helps the layers set and makes neater portions.
Serve: Cut into squares and enjoy warm.

Best ways to enjoy it

Plate lasagna slices with a few fresh basil leaves or a light drizzle of good extra-virgin olive oil for brightness. Pairings:

Green salad with a simple lemon vinaigrette to cut the richness.
Garlic bread or a crusty baguette for mopping up sauce.
Roasted or steamed seasonal vegetables (broccoli, green beans) for balance.
For wine: a medium-bodied red like Chianti, Sangiovese, or a Merlot.

For casual family dinners, serve straight from the baking dish so everyone can graze. For guests, use a flattish plate, wipe edges clean, and garnish with parsley.

Storage and reheating tips

Refrigerator: Store leftover lasagna in an airtight container for up to 3–4 days. Cool to room temperature (but no more than 2 hours) before refrigerating.
Freezing: Cool completely, wrap tightly in foil and plastic, and freeze for up to 3 months. Label with date.
Reheating (from fridge): Reheat individual portions in the microwave for 2–3 minutes, or reheat a full dish covered with foil at 350°F (175°C) until heated through (about 25–35 minutes). If frozen, thaw overnight in the refrigerator before reheating to ensure even warming.
Food safety: Always reheat to an internal temperature of 165°F (74°C) when serving leftovers.

Pro chef tips

Drain the cooked meats well to avoid an overly greasy lasagna; excessive grease makes layers slide.
Simmer the sauce long enough to concentrate flavors but avoid boiling aggressively — low, slow simmer is best.
Use low-moisture mozzarella to prevent a watery top. If using fresh mozzarella, slice thinly and pat dry.
Let it rest: slicing too soon causes the lasagna to fall apart. Fifteen minutes is the minimum.
For neat slices, use a long, thin spatula and warm the knife under hot water between cuts.

Creative twists

Add veggies: Layer roasted zucchini, spinach, or eggplant for extra texture and nutrition.
White sauce version: Replace ricotta with a béchamel for a richer "white" lasagna.
Spicy kick: Use hot Italian sausage and a pinch of red pepper flakes in the sauce.
Seafood twist: Substitute seafood and a creamy ricotta mixture for a lighter variation (requires careful cooking times).
Gluten-free: Use certified gluten-free lasagna noodles or thinly sliced roasted eggplant in place of pasta.

Helpful answers

Q: How long does this lasagna take from start to finish?
A: Active prep is about 30–45 minutes (browning meat, boiling noodles, mixing cheese). Simmering sauce takes ~30 minutes and baking is ~55 minutes total, so plan about 2 to 2.5 hours including resting.

Q: Can I assemble it the night before?
A: Yes. Assemble and refrigerate overnight, then bake an extra 10–15 minutes covered (and uncovered to brown) since it will start cold. Let it sit at room temperature for 20–30 minutes before baking for more even cooking.

Q: How can I reduce excess liquid in the lasagna?
A: Simmer your sauce longer to thicken; use low-moisture mozzarella; drain any watery fresh mozzarella; and avoid overfilling ricotta with watery add-ins (like unpressed spinach).

Q: Is the egg in the ricotta necessary?
A: The egg helps bind the ricotta so slices hold their shape. If avoiding eggs, use 2–3 tablespoons of plain yogurt or a tablespoon of cornstarch mixed into the ricotta as a binder.

Conclusion

If you’d like a quicker, fuss-free take on a classic, check out this handy guide to an easier version at Million Dollar Easy Lasagna — Go Go Go Gourmet. For another family-friendly recipe that inspired many home cooks, see the step-by-step variant at Million Dollar Lasagna — Plain Chicken.