Million Dollar Lasagna

Here’s a detailed recipe for Million Dollar Lasagna, including ingredients, construction, variations, and tips:

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Ingredients

For the Meat Sauce:

• 1 lb ground beef
• 1 lb Italian sausage
• 1 medium onion, diced
• 3–4 cloves garlic, minced
• 2 (24 oz) jars of marinara or spaghetti sauce
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional for spice)
• Salt and pepper, to taste

For the Cheese Mixture:

• 16 oz ricotta cheese
• 8 oz cream cheese, softened
• 1 cup sour cream
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup chopped fresh parsley (or 2 tsp dried)

For Assembly:

• 12–15 lasagna noodles (cooked al dente or use oven-ready noodles)
• 2 cups shredded mozzarella cheese (additional for layering)
• 1/4 cup grated Parmesan cheese (for topping)

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Construction

1. Prepare the Meat Sauce:
   • Heat a large skillet over medium heat. Cook ground beef, Italian sausage, and diced onion until browned and fully cooked.
   • Add garlic and cook for 1–2 minutes until fragrant.
   • Stir in marinara sauce, basil, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 15–20 minutes, stirring occasionally.
2. Mix the Cheese Filling:
   • In a medium bowl, combine ricotta cheese, cream cheese, sour cream, 2 cups shredded mozzarella, Parmesan cheese, egg, and parsley. Mix until smooth and creamy.
3. Layer the Lasagna:
   • Preheat oven to 375°F (190°C).
   • In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom.
   • Add a layer of lasagna noodles (3–4 noodles).
   • Spread 1/3 of the cheese mixture over the noodles.
   • Add 1/3 of the meat sauce.
   • Repeat layers (noodles, cheese mixture, meat sauce) two more times, ending with a final layer of noodles topped with meat sauce.
   • Sprinkle the remaining 2 cups of mozzarella and 1/4 cup Parmesan over the top.
4. Bake the Lasagna:
   • Cover the dish with foil (to prevent sticking, spray foil with cooking spray).
   • Bake for 25 minutes. Remove foil and bake for an additional 20–25 minutes, or until the cheese is golden and bubbly.
   • Let the lasagna rest for 10–15 minutes before slicing.

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Variations

1. Vegetarian Option: Replace the meat with sautéed vegetables like zucchini, mushrooms, spinach, or eggplant.
2. Low-Carb Version: Use thinly sliced zucchini or eggplant instead of lasagna noodles.
3. Different Cheeses: Substitute ricotta with cottage cheese, or add extra cheeses like provolone or fontina for a richer flavor.
4. Spicy Lasagna: Add diced jalapeños or more crushed red pepper to the sauce for a spicy kick.
5. White Sauce Variation: Use a béchamel sauce instead of marinara for a creamy twist.

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Tips

• Make Ahead: Assemble the lasagna a day in advance, cover, and refrigerate. Bake when ready to serve.
• Freezing: Freeze assembled (uncooked) lasagna for up to 3 months. Thaw overnight in the fridge before baking.
• Even Layers: Spread each layer evenly for a clean-cut lasagna slice.
• Cooking Noodles: If not using oven-ready noodles, slightly undercook regular noodles since they’ll continue to cook in the oven.
• Extra Flavor: Add a splash of red wine or balsamic vinegar to the meat sauce for depth.

Enjoy your Million Dollar Lasagna!