I finally perfected my Million Dollar Lasagna Recipe with one unexpected ingredient that changes how I build every layer.

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I love when a dish hides complexity behind something that looks simple. My Million Dollar Lasagna flips expectations; it’s rich, a bit bold, and not the lasagna you had in college.

I pair savory ground beef with creamy ricotta cheese, plus a few sneaky touches that make guests ask for the recipe. This is the kind of thing I serve when I want to impress without pretending I worked all day.

It fits right into Easy Fancy Meals, and yeah sometimes I mess up, but when it comes out right people can’t stop talking about it.

Ingredients

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Ground beef: rich in protein and iron, gives savory depth and fatty mouthfeel.
Marinara sauce: tomatoes add vitamin C, some fiber, tangy sweet acidity lifts dish.
Ricotta cheese: creamy and mild, high in protein and calcium, helps make it rich.
Cream cheese: adds silky richness and fat, makes layers ultra creamy not sweet.
Mozzarella: melts beautifully adds gooey stretch, moderate fat and calcium, mild flavor.
Eggs: bind the cheese filling, offer protein and some vitamins, not much carbs.
Olive oil: adds healthy monounsaturated fat, helps sauté aromatics, gives subtle fruitiness.
Parsley: fresh herb, tiny vitamin boost, brightens flavor and appearance.

Ingredient Quantities

1 pound ground beef

1 medium onion, finely chopped

2 cloves garlic, minced

24 ounces marinara or spaghetti sauce (about 1 jar)

12 lasagna noodles (regular or no boil)

8 ounces cream cheese, softened

15 ounces ricotta cheese

1 cup sour cream

2 large eggs

3 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper to taste

2 tablespoons fresh parsley, chopped or 1 teaspoon dried parsley

2 tablespoons olive oil

1/2 cup milk or evaporated milk, optional

How to Make this

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1. Preheat oven to 375°F. Heat 2 tablespoons olive oil in a large skillet over medium heat, add 1 medium chopped onion and cook 3 to 4 minutes until soft, stir in 2 minced garlic cloves 30 seconds, then add 1 pound ground beef and brown, breaking up lumps. Season with 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and black pepper to taste. Drain excess fat.

2. Stir 24 ounces marinara sauce into the browned beef, bring to a simmer and let it cook 8 to 10 minutes so flavors meld. Taste and adjust salt and pepper. If the sauce seems very thick and you used no boil noodles, add a few tablespoons of water.

3. If using regular lasagna noodles, cook 12 noodles al dente according to package, drain and toss with a little oil so they don’t stick. If using no boil noodles skip this step but note they soak up more sauce so keep the sauce a bit saucy.

4. Make the cheese filling: beat 8 ounces softened cream cheese until smooth, then fold in 15 ounces ricotta, 1 cup sour cream, 2 large eggs,
1.5 cups shredded mozzarella and 1/2 cup grated Parmesan, 2 tablespoons chopped fresh parsley (or 1 tsp dried), a pinch of salt and pepper. If mixture seems too thick or you want extra creaminess stir in up to 1/2 cup milk or evaporated milk.

5. Spoon a thin layer of meat sauce on the bottom of a 9×13 baking dish to prevent sticking. Lay down 3-4 noodles to cover the bottom (trim if needed).

6. Spread about one third of the cheese mixture over the noodles, then top with about one third of the meat sauce and sprinkle about 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan. Repeat layers (noodles, cheese, sauce, cheese) until you use most ingredients, ending with a final layer of noodles topped with remaining sauce and the remaining 1 to
1.5 cups shredded mozzarella and remaining 1/2 cup Parmesan.

7. Cover the pan tightly with foil (sprayed with nonstick spray or tented so it doesn’t touch cheese) and bake for 25 to 30 minutes. Remove foil and bake another 10 to 15 minutes until cheese is bubbly and golden.

8. Let the lasagna rest at least 10 to 15 minutes before slicing so it sets up and doesn’t fall apart. This is the trick that makes clean slices.

9. Garnish with extra chopped parsley, slice and serve. Leftovers get even better the next day, just reheat covered in the oven or microwave.

Equipment Needed

1. Large skillet (12 inch) for browning the beef
2. Large pot for boiling regular lasagna noodles
3. Colander to drain the noodles
4. Mixing bowls, one large for the cheese mix and one medium for mixing stuff
5. Electric hand mixer or a sturdy whisk plus a rubber spatula to beat and fold the cheeses
6. 9×13 baking dish
7. Wooden spoon or silicone spatula to stir the sauce and spread layers
8. Measuring cups and spoons and a cheese grater for fresh Parmesan
9. Aluminum foil (and nonstick spray) plus a knife and cutting board for chopping the onion and parsley

FAQ

Can I make this lasagna ahead of time? Yes, you can assemble it the night before and keep it covered in the fridge for up to 24 hours, then bake straight from cold adding about 10 to 15 minutes to the bake time; letting it rest 15 to 20 minutes after baking will help it slice cleanly.

Can I freeze the lasagna? Absolutely. Freeze unbaked lasagna wrapped tightly in plastic wrap and foil for up to 3 months, thaw overnight in the fridge and bake as directed. You can also freeze baked leftovers in portions and reheat covered at 350 F until warmed through then uncover to brown the top.

Do I have to pre cook the noodles or can I use no boil noodles? You can use no boil noodles, just be sure there is enough sauce so they hydrate while baking. If you use regular noodles, boil them until al dente, drain well and layer as usual.

Why does my lasagna come out watery? Watery lasagna usually means too much liquid in the filling or sauce. Drain or let ricotta sit in a sieve, skip extra milk or use less, simmer your sauce longer to reduce it, bake uncovered for the last 10 to 15 minutes and always rest it before cutting so excess liquid reabsorbs.

Can I swap the cheeses or use lower fat options? Yes, cottage cheese can replace ricotta and part skim mozzarella works fine, but the texture and richness will change a bit. If using salty store bought sauce or lots of Parmesan, taste before adding extra salt.

How do I know when the lasagna is done? It should be bubbly in the center, the cheese melted and edges lightly browned. The beef mixture should reach about 160 F and resting 15 to 20 minutes before serving makes slicing easier and keeps it from falling apart.

Million Dollar Lasagna Recipe Substitutions and Variations

Ground beef: swap with lean ground turkey or ground pork. Turkey cuts fat but can be a bit drier so add a splash of broth or olive oil, pork or Italian sausage gives a richer, more savory bite.
Ricotta cheese: use cottage cheese that’s been blended until smooth to mimic ricotta, it’s cheaper and lighter. Or try mascarpone for a silkier, ultra creamy filling.
Mozzarella cheese: substitute provolone or fontina, both melt great. You can also mix mozzarella with mild cheddar if you want a little more flavor, works great.
Cream cheese or milk: replace softened cream cheese with mascarpone or 1/2 cup extra ricotta plus a little milk. For the optional milk or evaporated milk just use regular milk or half and half for richer texture.

Pro Tips

– Warm the cream cheese first and beat it until totally smooth before you fold in the ricotta. If the filling feels stiff add up to 1/2 cup milk, but add slowly, you dont want it soupy. Also mix the eggs in gently so the filling stays light not rubbery.

– Noodles vs sauce balance is everything. If you use no‑boil noodles make the sauce a touch saucier so they can hydrate, if you boil regular noodles undercook them by a minute or two so they dont turn mushy in the oven. Toss boiled noodles with a little oil right away so they dont stick.

– Reduce your meat sauce a bit so its flavorful and not watery, especially if you like a firm slice. Cool the sauce a little before layering so it doesnt make the cheese run. When covering for the oven spray the foil or use a parchment collar so melted cheese wont glue to it.

– Make ahead and reheating hacks: assemble the night before for deeper flavor, or freeze the whole pan wrapped tight for later. After baking let the lasagna rest 15 to 20 minutes before cutting, it sets up way nicer. For extra clean slices heat a knife under hot water and wipe it between cuts.

Million Dollar Lasagna Recipe

Recipe by Francis Mead

0.0 from 0 votes

I finally perfected my Million Dollar Lasagna Recipe with one unexpected ingredient that changes how I build every layer.

Servings

servings

Calories

805

kcal

Equipment: 1. Large skillet (12 inch) for browning the beef
2. Large pot for boiling regular lasagna noodles
3. Colander to drain the noodles
4. Mixing bowls, one large for the cheese mix and one medium for mixing stuff
5. Electric hand mixer or a sturdy whisk plus a rubber spatula to beat and fold the cheeses
6. 9×13 baking dish
7. Wooden spoon or silicone spatula to stir the sauce and spread layers
8. Measuring cups and spoons and a cheese grater for fresh Parmesan
9. Aluminum foil (and nonstick spray) plus a knife and cutting board for chopping the onion and parsley

Ingredients

1 pound ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
24 ounces marinara or spaghetti sauce (about 1 jar)
12 lasagna noodles (regular or no boil)
8 ounces cream cheese, softened
15 ounces ricotta cheese
1 cup sour cream
2 large eggs
3 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped or 1 teaspoon dried parsley
2 tablespoons olive oil
1/2 cup milk or evaporated milk, optional

Directions

Preheat oven to 375°F. Heat 2 tablespoons olive oil in a large skillet over medium heat, add 1 medium chopped onion and cook 3 to 4 minutes until soft, stir in 2 minced garlic cloves 30 seconds, then add 1 pound ground beef and brown, breaking up lumps. Season with 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and black pepper to taste. Drain excess fat.
Stir 24 ounces marinara sauce into the browned beef, bring to a simmer and let it cook 8 to 10 minutes so flavors meld. Taste and adjust salt and pepper. If the sauce seems very thick and you used no boil noodles, add a few tablespoons of water.
If using regular lasagna noodles, cook 12 noodles al dente according to package, drain and toss with a little oil so they don't stick. If using no boil noodles skip this step but note they soak up more sauce so keep the sauce a bit saucy.
Make the cheese filling: beat 8 ounces softened cream cheese until smooth, then fold in 15 ounces ricotta, 1 cup sour cream, 2 large eggs,
5 cups shredded mozzarella and 1/2 cup grated Parmesan, 2 tablespoons chopped fresh parsley (or 1 tsp dried), a pinch of salt and pepper. If mixture seems too thick or you want extra creaminess stir in up to 1/2 cup milk or evaporated milk.
Spoon a thin layer of meat sauce on the bottom of a 9×13 baking dish to prevent sticking. Lay down 3-4 noodles to cover the bottom (trim if needed).
Spread about one third of the cheese mixture over the noodles, then top with about one third of the meat sauce and sprinkle about 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan. Repeat layers (noodles, cheese, sauce, cheese) until you use most ingredients, ending with a final layer of noodles topped with remaining sauce and the remaining 1 to
5 cups shredded mozzarella and remaining 1/2 cup Parmesan.
Cover the pan tightly with foil (sprayed with nonstick spray or tented so it doesn't touch cheese) and bake for 25 to 30 minutes. Remove foil and bake another 10 to 15 minutes until cheese is bubbly and golden.
Let the lasagna rest at least 10 to 15 minutes before slicing so it sets up and doesn't fall apart. This is the trick that makes clean slices.
Garnish with extra chopped parsley, slice and serve. Leftovers get even better the next day, just reheat covered in the oven or microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.