Million Dollar Lasagna
A comforting and creamy lasagna filled with rich marinara-meat sauce, layers of cheese, and perfectly cooked noodles, making it a family favorite for any occasion.
Servings 8 servings
Calories 450kcal
Ingredients
Meat Sauce
- 1 lb ground beef 80/20 for flavor, can substitute with Italian sausage.
- 1 small onion, finely chopped Sweet onion recommended.
- 2 cloves garlic, minced Fresh is best.
- 24 oz jar marinara sauce Use your favorite brand or homemade.
- 1 tbsp Italian seasoning Add extra basil or oregano if desired.
- to taste Salt and pepper For seasoning.
Cheese Layer
- 16 oz ricotta cheese Full-fat preferred.
- 1.5 cups mozzarella cheese, shredded Shredding your own is recommended.
- 1 cup Parmesan cheese, grated For a nutty flavor.
- 1 large egg For texture.
- 2 tbsp fresh parsley, chopped Adds color and freshness.
- 1 tsp garlic powder For flavor.
- 1 tsp onion powder For flavor.
Noodles and Topping
- 12 pieces lasagna noodles, cooked and drained No-boil noodles can be used.
- 2 cups shredded mozzarella cheese For topping.
Instructions
Make the Meat Sauce
- In a big skillet, brown the ground beef over medium heat, breaking it up as it cooks.
- Add the chopped onion and minced garlic; sauté until soft.
- Stir in the marinara sauce, Italian seasoning, plus salt and pepper.
- Simmer for 10 minutes to let the flavors bloom.
Mix Cheese Layer
- In a medium bowl, combine ricotta, 1 1/2 cups mozzarella, Parmesan, egg, parsley, garlic powder, onion powder, and a pinch of salt.
- Stir until it’s irresistibly creamy.
Assemble Layers
- Preheat the oven to 375°F (190°C).
- Lightly grease a 9x13” baking dish.
- Spread a little meat sauce on the bottom.
- Lay out 4 noodles, then a third of the cheese mixture, then a third of the meat sauce.
- Repeat twice and end with a final layer of meat sauce on top.
Top with Cheese
- Generously sprinkle the remaining mozzarella over everything.
Bake
- Cover with foil and bake for 25 minutes.
- Uncover and bake another 20 minutes, or until the cheesy top is golden and bubbly.
Rest and Serve
- Let the lasagna cool for 10 minutes so the layers set.
- Slice and serve to all the hungry faces around your table.
Notes
Let the lasagna rest for 10 minutes after baking for neat slices. It can be paired with a crisp green salad or garlic bread. This recipe also freezes well, either baked or unbaked.
