Million Dollar Lasagna – A Rich and Creamy Layered Delight!
This Million Dollar Lasagna is a scrumptious layered dish featuring rich, creamy cheese, savory meat sauce, and perfectly cooked noodles. It’s an indulgent meal that is perfect for special occasions or family dinners.
Equipment
- 1 large pot
- 1 skillet
- 1 mixing bowl
- 1 9x13 inch baking dish
- 1 foil
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 12 noodles lasagna
- 1 pound ground beef
- 1 pound Italian sausage
- 1 onion chopped
- 4 cloves garlic minced
- 28 ounces crushed tomatoes
- 15 ounces ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- Salt to taste
- Pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a skillet, heat a drizzle of olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- Add ground beef and Italian sausage to the skillet, cook until browned. Drain excess fat.
- Stir in crushed tomatoes, basil, oregano, salt, and pepper into the meat mixture. Simmer for about 10 minutes to blend flavors.
- In a mixing bowl, combine ricotta cheese, egg, and a pinch of salt and pepper. Mix well.
- In the baking dish, spread a thin layer of the meat sauce on the bottom. Layer 3 lasagna noodles on top, then add half of the ricotta mixture, a third of the mozzarella cheese, and a layer of meat sauce. Repeat the layers once more.
- For the final layer, place the last 3 noodles on top, spread remaining meat sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until cheese is bubbly and golden.
- Let the lasagna rest for 15 minutes before slicing. Serve warm.
Notes
You can substitute ground turkey or chicken for a lighter option. Feel free to add vegetables like spinach or zucchini to the meat sauce for added nutrition. This lasagna can be made ahead of time and stored in the refrigerator for up to 2 days before baking.