Million Dollar Lasagna
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours
Servings: 12
Difficulty Level: Intermediate
Equipment
- Large pot for boiling noodles
- Large skillet or saucepan
- 9x13 inch baking dish
- Mixing bowls
- Colander
- Measuring cups and spoons
- Wooden spoon
- Aluminum foil
- Cheese grater
- Cutting board
- Sharp knife
Ingredients
- For the Meat Sauce:
- 1 pound ground beef 80/20
- 1 pound sweet Italian sausage
- 1 large onion finely diced
- 6 garlic cloves minced
- 2 28 oz cans crushed tomatoes
- 2 6 oz cans tomato paste
- 2 tablespoons dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- For the Cheese Mixture:
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 large egg
- 2 teaspoons Italian seasoning
- 1/4 cup grated Parmesan cheese
- Additional Ingredients:
- 1 package 1 pound lasagna noodles
- 16 oz mozzarella cheese shredded
- 8 oz provolone cheese sliced
- 1 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F. Cook lasagna noodles according to package directions. Drain and set aside.
- Brown ground beef and Italian sausage in a large skillet over medium heat. Add onion and garlic, cooking until softened.
- Add crushed tomatoes, tomato paste, dried basil, oregano, red pepper flakes, salt, and pepper. Simmer for 30 minutes.
- In a mixing bowl, combine softened cream cheese, sour cream, egg, Italian seasoning, and 1/4 cup Parmesan cheese until smooth.
- Begin assembly: Spread 1 cup meat sauce in bottom of 9x13 baking dish.
- Layer ingredients in this order:
- Lasagna noodles
- Meat sauce
- Cream cheese mixture
- Provolone slices
- Mozzarella cheese
- Repeat layers 2 more times
- Top final layer with remaining meat sauce, mozzarella, and Parmesan cheese.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake additional 15-20 minutes until cheese is golden and bubbly.
- Let rest for 15-20 minutes before serving.
Notes
Allow cream cheese to soften at room temperature for easier mixing
Don't overcook the noodles – they should be al dente
Let lasagna rest before cutting for cleaner slices
Can be assembled up to 24 hours before baking
For best results, shred your own mozzarella rather than using pre-shredded
Drain excess fat from meat before adding sauce ingredients
If sauce seems too thick, add a little water or beef broth
For extra flavor, add mushrooms to the meat sauce
Make sure to cover edges of foil with cooking spray to prevent cheese sticking
Can substitute Italian sausage with all ground beef if preferred
Don't overcook the noodles – they should be al dente
Let lasagna rest before cutting for cleaner slices
Can be assembled up to 24 hours before baking
For best results, shred your own mozzarella rather than using pre-shredded
Drain excess fat from meat before adding sauce ingredients
If sauce seems too thick, add a little water or beef broth
For extra flavor, add mushrooms to the meat sauce
Make sure to cover edges of foil with cooking spray to prevent cheese sticking
Can substitute Italian sausage with all ground beef if preferred