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A baked million dollar Italian lasagna, richly layered and golden brown.

Classic Million Dollar Italian Lasagna

Experience a truly decadent Italian classic with this Million Dollar Lasagna, featuring rich meat sauce, creamy ricotta, and layers of mozzarella. This recipe delivers a hearty and flavorful dish perfect for family dinners or entertaining.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Breakfast
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Meat Sauce:
  • 1 tbsp olive oil
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 lb ground beef 80/20 lean recommended
  • 1 lb Italian sausage sweet or hot, depending on preference, casings removed
  • 28 oz can crushed tomatoes
  • 15 oz can tomato sauce
  • 6 oz can tomato paste
  • 1/2 cup dry red wine optional
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes optional
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh parsley chopped
For the Cheese Filling:
  • 15 oz container ricotta cheese full-fat for best results
  • 1 large egg lightly beaten
  • 1/2 cup grated Parmesan cheese plus more for topping
  • 1/4 cup fresh parsley chopped
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For Assembly:
  • 12-15 lasagna noodles oven-ready or par-boiled
  • 8 oz fresh mozzarella cheese thinly sliced or shredded
  • 4 cups shredded low-moisture mozzarella cheese
  • 1/4 cup grated Parmesan cheese for topping

Equipment

  • large pot
  • Dutch oven
  • medium bowl
  • parchment paper
  • clean kitchen towel
  • 9x13-inch baking dish
  • aluminum foil

Method
 

Start the Meat Sauce
  1. Heat olive oil in a large pot over medium heat, then cook chopped onion until softened (about 5 minutes). Stir in minced garlic and cook for one minute until fragrant.
Brown the Meats
  1. Add ground beef and Italian sausage to the pot, break it up, and cook until browned, then drain any excess fat.
Simmer the Sauce
  1. Stir in crushed tomatoes, tomato sauce, tomato paste, wine (optional), oregano, basil, red pepper flakes (optional), and bay leaf to the pot. Bring to a simmer, then reduce heat to low, cover, and let it simmer for 1-3 hours, stirring occasionally. Season with salt and pepper, stir in fresh parsley, and remove the bay leaf before assembling.
Prepare Cheese Filling
  1. In a medium bowl, combine ricotta cheese, beaten egg, Parmesan, chopped fresh parsley, salt, and black pepper, and mix until fully incorporated.
Cook Lasagna Noodles (if needed)
  1. If using traditional lasagna noodles, cook according to package directions, then drain and rinse with cold water, and lay flat on parchment paper or a clean kitchen towel; oven-ready noodles do not require pre-cooking.
Assemble the Lasagna
  1. Preheat oven to 375°F (190°C) and spread a thin layer of meat sauce (about 1 cup) in the bottom of a 9x13-inch baking dish.
First Layer of Noodles
  1. Arrange 3-4 lasagna noodles over the sauce, slightly overlapping.
Cheese Layer
  1. Spread half of the ricotta cheese mixture over the noodles, then top with half of the fresh mozzarella slices/shreds and about 1/3 of the shredded low-moisture mozzarella.
More Sauce & Repeat
  1. Spoon about 1.5-2 cups of meat sauce over the cheese layer, then add another layer of noodles.
Second Cheese Layer
  1. Spread the remaining ricotta mixture, fresh mozzarella, and another 1/3 of the shredded low-moisture mozzarella, then top with another 1.5-2 cups of meat sauce.
Final Layer
  1. Place the last layer of noodles, cover with the remaining meat sauce, and top generously with the remaining shredded low-moisture mozzarella and extra Parmesan cheese.
Bake
  1. Cover the baking dish tightly with aluminum foil (spray the underside to prevent cheese sticking) and bake for 25 minutes.
Uncover & Finish
  1. Remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly; for extra browning, briefly broil for 1-2 minutes, watching carefully.
Rest
  1. Let the lasagna rest for at least 15-20 minutes before slicing and serving.

Notes

For an even richer flavor, prepare the meat sauce a day in advance. When layering, ensure the noodles are slightly overlapping to create a sealed layer that holds the cheese and sauce in place. Always let the lasagna rest after baking; this allows the layers to set and prevents it from falling apart when sliced.