Description

Million Dollar Lasagna is a deliciously indulgent, layered casserole packed with hearty meat sauce, creamy cheese filling, and loads of melty mozzarella. The secret is the “million-dollar” mixture of ricotta, sour cream, and cream cheese—making every bite extra creamy and comforting. It’s the perfect family dinner or make-ahead meal for guests.

Ingredients

9 lasagna noodles (regular or no-boil)
1 tablespoon olive oil
1 lb ground beef
1/2 lb Italian sausage (mild or hot)
1 small onion, finely chopped
3 cloves garlic, minced
1 (24 oz) jar marinara or pasta sauce
1 teaspoon Italian seasoning
Salt and pepper, to taste

Million Dollar Cheese Mixture:

8 oz cream cheese, softened
1 cup sour cream
1 1/2 cups ricotta cheese
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
1 large egg (optional, for extra richness)
Fresh parsley, chopped (for garnish)

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Instructions

Cook noodles: Boil lasagna noodles according to package directions. Drain and lay flat on parchment to avoid sticking. Skip this step if using no-boil noodles.

Make meat sauce: Heat olive oil in a large skillet over medium heat. Add ground beef, sausage, and onion. Cook until browned and fully cooked, about 7–8 minutes. Add garlic and cook 1 minute more. Stir in marinara sauce and Italian seasoning. Simmer for 5–10 minutes. Season with salt and pepper to taste.

Mix the cheese filling: In a medium bowl, combine cream cheese, sour cream, ricotta, Parmesan, and 1 cup of mozzarella. Stir in the egg (if using) and mix until smooth.

Assemble the lasagna: Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, spread a small amount of meat sauce on the bottom. Add a layer of noodles, followed by half of the cheese mixture, then more sauce. Repeat layers, ending with noodles, sauce, and remaining mozzarella cheese on top.

Bake: Cover loosely with foil and bake for 25 minutes. Uncover and bake an additional 15–20 minutes until bubbly and golden.

Rest and serve: Let lasagna rest for at least 10 minutes before slicing. Garnish with fresh parsley.

Notes

Add spinach or chopped basil to the cheese mixture for extra flavor.
This dish freezes well before or after baking.

Use cottage cheese in place of ricotta if you prefer a lighter texture.