Million Dollar Italian Lasagna

Table of Contents

Million Dollar Italian Lasagna 🍝💲

A rich, meaty, and ultra-cheesy lasagna with layers of homemade sauce, creamy ricotta, and gooey mozzarella—worth every bite!

Ingredients

For the Meat Sauce:

1 lb ground beef (80/20)
1 lb Italian sausage (mild or hot)

1 onion, finely diced
4 garlic cloves, minced
1 (28 oz) can crushed tomatoes

1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
½ cup red wine (or beef broth)

2 tsp Italian seasoning
1 tsp sugar (balances acidity)
½ tsp red pepper flakes (optional)

Salt & black pepper to taste
2 tbsp olive oil

For the Cheese Layer:

15 oz whole-milk ricotta cheese
1 large egg

½ cup grated Parmesan cheese
¼ cup fresh parsley, chopped
½ tsp salt

¼ tsp black pepper

For Assembly:

12 lasagna noodles (oven-ready or boiled)
4 cups shredded mozzarella cheese
1 cup shredded provolone cheese (or more mozzarella)

Fresh basil, for garnish

Instructions

1. Make the Meat Sauce:

1️⃣ Heat olive oil in a large pot over medium heat. Sauté onion until soft (~5 min), then add garlic and cook 1 min.
2️⃣ Add ground beef and sausage, breaking it up until browned. Drain excess fat if needed.
3️⃣ Stir in crushed tomatoes, tomato sauce, tomato paste, red wine, Italian seasoning, sugar, red pepper flakes, salt, and pepper.
4️⃣ Simmer uncovered for 30-45 minutes, stirring occasionally, until thickened.

2. Prepare the Cheese Mixture:

In a bowl, combine ricotta, egg, Parmesan, parsley, salt, and pepper. Set aside.

3. Assemble the Lasagna:

1️⃣ Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2️⃣ Layer in this order:

1st Layer: Thin spread of meat sauce (prevents noodles from sticking).
2nd Layer: 4 lasagna noodles (slightly overlapping).
3rd Layer: ½ of the ricotta mixture, spread evenly.

4th Layer: ⅓ of meat sauce, then 1 cup mozzarella.
Repeat layers (noodles → ricotta → meat sauce → mozzarella).
Final Layer: Noodles, remaining meat sauce, mozzarella, and provolone.

4. Bake & Rest:

Cover with foil (sprayed with oil to prevent sticking) and bake for 25 minutes.
Remove foil and bake 15-20 more minutes until bubbly and golden.
Let rest 15 minutes before slicing (critical for clean cuts!).

5. Serve:

Garnish with fresh basil and extra Parmesan.

Pro Tips for the BEST Lasagna

🔥 Use whole-milk ricotta for creamier texture.
🍷 Red wine adds depth—sub with beef broth if needed.
⏳ Resting is key! Avoid a soupy lasagna by letting it set.
💡 Make ahead: Assemble 1 day ahead and refrigerate (add 10-15 mins baking time).

Why This is a “Million Dollar” Lasagna 💎

✅ 3-cheese blend (ricotta, mozzarella, provolone) for maximum gooeyness.
✅ Meat-heavy sauce with sausage for bold flavor.
✅ Perfectly layered so every bite has pasta, cheese, and sauce.

Serve with garlic bread and a crisp salad for the ultimate Italian feast! 🇮🇹❤️

Want a veggie version? Swap meat for mushrooms and spinach! Let me know if you’d like adjustments. 😊