Description
Million Dollar Lasagna is a rich, comforting Italian-American classic featuring layers of seasoned ground beef, hearty tomato sauce, creamy ricotta cheese blend, and a delightful mix of mozzarella, cheddar, and Parmesan cheeses. Baked to bubbly perfection and garnished with fresh parsley, this lasagna serves as a satisfying family meal with a perfect balance of flavors and textures.
Ingredients
Scale
Meat Sauce
- 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
Pasta
- 9 lasagna noodles (cooked and drained)
Cheese Mixture
- 15 oz ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese (divided: 1 cup for cheese mixture, 1 cup for topping)
- 1 1/2 cups shredded cheddar cheese (divided: 1/2 cup for cheese mixture, 1 cup for topping)
- 1/2 cup grated Parmesan cheese
- 1/4 cup sour cream
Garnish
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the lasagna evenly.
- Cook Beef and Onion: In a large skillet over medium heat, brown the ground beef along with the chopped onion until the meat is fully cooked and onions are softened. Drain excess fat for a leaner sauce.
- Prepare Sauce: Stir in the tomato sauce, tomato paste, diced tomatoes, dried basil, garlic powder, salt, and pepper into the skillet. Reduce heat and let the sauce simmer for 10-15 minutes to meld the flavors fully.
- Cook Noodles: While the sauce simmers, cook the lasagna noodles according to package directions until al dente. Drain and set aside to prevent sticking.
- Mix Cheeses: In a medium bowl, combine ricotta cheese, egg, 1 cup of shredded mozzarella, 1/2 cup shredded cheddar, Parmesan cheese, and sour cream. Stir until the mixture is smooth and well blended.
- Assemble Layers: In a 9×13-inch baking dish, spread a thin layer of the meat sauce evenly over the bottom. Add a layer of cooked noodles, then spread half of the ricotta cheese mixture followed by half of the remaining meat sauce.
- Repeat Layers: Add a second layer of noodles, the remaining ricotta cheese mixture, and the rest of the meat sauce evenly on top.
- Top and Cover: Place the remaining noodles on top, spread the final portion of meat sauce over them, and sprinkle with the remaining 1 cup mozzarella and 1 cup cheddar cheese mixture.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes to heat through and meld the layers.
- Bake Uncovered: Remove the foil and continue baking for an additional 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Rest and Serve: Allow the lasagna to rest for 10-15 minutes after removing it from the oven to set before slicing. Garnish with chopped fresh parsley if desired for a fresh finish.
Notes
- For easier slicing, let lasagna rest before serving to allow layers to set.
- Use no-boil noodles to save time; adjust layering process accordingly.
- Fresh basil can be substituted for dried basil for a brighter herb flavor.
- Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.
- Adding vegetables like spinach or mushrooms can add nutrition and depth.
