1. Can I make this lasagna ahead of time?

Absolutely! You can assemble the lasagna up to 24 hours in advance and store it covered in the refrigerator. When ready to bake, simply add an extra 10-15 minutes to the cooking time to ensure it heats through.

2. Can I use cottage cheese instead of ricotta?

Yes! Cottage cheese is a great alternative to ricotta if you prefer a lighter texture. For a smoother consistency, blend it in a food processor before using.

3. What’s the best way to freeze lasagna?

If you’re making lasagna for later, assemble it in a freezer-safe dish and cover it tightly with plastic wrap and foil. Freeze before baking, then cook directly from frozen at 375°F (190°C) for about 60-75 minutes, covered, and uncover for the last 15 minutes to brown the cheese.

4. Can I make this without meat?

Of course! Swap out the ground beef and sausage for a mix of sautéed mushrooms, zucchini, and spinach for a hearty vegetarian version.

5. Why is my lasagna watery?

This can happen if the sauce has too much liquid or the lasagna wasn’t allowed to rest before slicing. To prevent this: Simmer the sauce long enough to reduce excess moisture. Drain ricotta or cottage cheese if it’s very wet. Let the lasagna sit for at least 10 minutes after baking to help it firm up.

Million Dollar Lasagna Recipe For The Ultimate Comfort Meal

Description

Try this Million Dollar Lasagna Recipe for a rich, cheesy, and comforting meal that’s perfect for any occasion!

Ingredients

For the Meat Sauce:

1 pound ground beef
½ pound Italian sausage, casings removed
1 small onion, finely chopped
3 cloves garlic, minced
1 (24-ounce) jar marinara sauce (or homemade)
1 (15-ounce) can tomato sauce
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper

For the Creamy Cheese Layer:

1 (15-ounce) container ricotta cheese
1 large egg
½ cup grated Parmesan cheese
1 teaspoon dried parsley (or fresh, chopped)

For the Layers:

12 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese (for topping)

Instructions

Step 1: Prepare the Meat Sauce

Brown the meat – In a large skillet over medium heat, cook the ground beef and Italian sausage until browned, breaking it up with a spoon. Drain excess grease.
Sauté the aromatics – Add the chopped onion and minced garlic to the pan. Cook for 2-3 minutes until softened and fragrant.
Simmer the sauce – Stir in the marinara sauce, tomato sauce, Italian seasoning, salt, and black pepper. Let it simmer on low heat for about 15 minutes, allowing the flavors to meld.

Step 2: Prepare the Cheese Mixture

In a mixing bowl, combine the ricotta cheese, egg, grated Parmesan, and dried parsley. Stir until smooth and well blended.

Step 3: Cook the Lasagna Noodles

Boil the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a baking sheet to prevent sticking.

Step 4: Assemble the Lasagna

Layer the base – Spread a thin layer of meat sauce at the bottom of a 9×13-inch baking dish to prevent sticking.
First layer – Place 3-4 lasagna noodles over the sauce, slightly overlapping.
Cheese layer – Spread ⅓ of the ricotta mixture over the noodles.
Meat sauce – Spoon a generous amount of the savory meat sauce over the cheese.
Repeat – Continue layering noodles, ricotta mixture, and meat sauce until you reach the final layer.
Top it off – Sprinkle shredded mozzarella and extra grated Parmesan evenly on top.

Step 5: Bake to Perfection

Cover the dish with aluminum foil (to prevent excessive browning) and bake at 375°F (190°C) for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for at least 10 minutes before slicing—this helps it set and makes serving easier.

Notes

Make-Ahead Tip: You can assemble the lasagna up to a day in advance and refrigerate it overnight. Just add an extra 15 minutes of baking time if baking from the fridge.
Freezing: This lasagna freezes beautifully. To freeze, assemble and cover tightly with plastic wrap and foil. Store in the freezer for up to 3 months. To bake from frozen, cook at 375°F for about 60-75 minutes, covered, and then uncover for the last 15 minutes.
Vegetarian Option: Swap the meat for sautéed mushrooms, zucchini, and spinach for a vegetarian version.
Gluten-Free Option: Use gluten-free lasagna noodles for a gluten-free version of this dish.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 12 servings
Calories: 450 kcal per serving
Sugar: 6g
Sodium: 700mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 3g
Protein: 30g
Cholesterol: 70mg

Keywords: Million Dollar Lasagna, Comfort Food, Cheesy Lasagna, Easy Lasagna Recipe, Lasagna with Meat Sauce