Description
Million Dollar Lasagna is a rich and decadent lasagna made with layers of creamy ricotta, savory beef, and melty mozzarella—baked to perfection. This easy yet indulgent dish is a guaranteed crowd-pleaser!
Ingredients
Scale
- 1 lb ground beef
- 1/2 onion, chopped
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 1 can (14.5 oz) diced tomatoes
- 2 tsp dried basil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 9 lasagna noodles (cooked and drained)
- 15 oz ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup sour cream
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the ground beef with chopped onion over medium heat. Drain any excess fat.
- Stir in tomato sauce, tomato paste, diced tomatoes, basil, garlic powder, salt, and pepper. Simmer for 10-15 minutes to allow the flavors to meld.
- While the sauce simmers, cook the lasagna noodles according to package instructions. Drain and set aside.
- In a medium bowl, combine the ricotta cheese, egg, 1 cup of mozzarella, 1/2 cup of cheddar cheese, Parmesan cheese, and sour cream. Stir until well combined.
- In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
- Add a layer of lasagna noodles, followed by half of the ricotta mixture, then half of the remaining meat sauce.
- Repeat with another layer of noodles, ricotta mixture, and meat sauce. Top with the remaining noodles, meat sauce, and remaining mozzarella and cheddar cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly.
- Let the lasagna sit for 10-15 minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
- For a richer flavor, you can add 1/2 lb of cooked Italian sausage to the meat sauce.
- If you don’t have fresh parsley, you can skip the garnish or substitute with dried basil or oregano.
- This recipe can be made ahead and stored in the fridge for up to 24 hours before baking.
- Freeze leftovers for up to 3 months for a convenient meal later.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/8th of the casserole
- Calories: 450
- Sugar: 6g
- Sodium: 890
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg