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Million Dollar Lasagna

A hearty, crowd-pleasing lasagna with two meats, rich tomato sauce, creamy ricotta, and plenty of melty mozzarella that is perfect for family gatherings or potlucks.
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 410
Ingredients Method Notes

Ingredients
  

Meat
  • 1 pound ground beef (80/20) Gives good flavor
  • 1 pound Italian sausage Mild or hot, casings removed
Vegetables
  • 1 onion, chopped
  • 2 cloves garlic, minced
Sauce
  • 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
Cheese Mixture
  • 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
Final Layer
  • 3 cups shredded mozzarella cheese Low-moisture for best melt
Lasagna Noodles
  • 12 lasagna noodles No-boil noodles can be substituted

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet over medium heat, cook the ground beef, Italian sausage, chopped onion, and minced garlic until browned. Drain excess fat.
  3. Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Stir and bring to a simmer. Cook for about 30 minutes.
  4. While the sauce simmers, boil lasagna noodles according to package directions until al dente. Drain and lay flat.
  5. In a bowl, combine ricotta, the large egg, and half of the Parmesan. Season with salt and pepper.
Assembly
  1. Spread a thin layer of meat sauce in a 9×13-inch baking dish.
  2. Layer 4 lasagna noodles over the sauce.
  3. Spoon and spread one-third of the ricotta mixture over the noodles, and sprinkle one cup of mozzarella.
  4. Repeat two more times (sauce → noodles → ricotta → mozzarella), finishing with remaining mozzarella and Parmesan.
Baking
  1. Cover the dish with foil and bake for 25 minutes.
  2. Remove the foil and bake an additional 30 minutes until cheese is bubbly and golden brown.
  3. Let the lasagna cool for at least 15 minutes before slicing.
Serving
  1. Cut into squares and enjoy warm.

Notes

For a vegetarian version, replace meats with sautéed mushrooms, eggplant, and lentils. For variations, add roasted vegetables, use a béchamel sauce, include seafood, or make it gluten-free.