Million Dollar Lasagna Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Million Dollar Lasagna layers no-boil noodles with ultra-creamy cottage cheese blend, Italian sausage marinara, and mozzarella blankets for restaurant richness that freezes perfectly.

Ready in 90 minutes plus rest, it serves 12 with sauce-soaked layers and golden cheesy peak.

Why This Recipe Works

Triple dairy (cottage, cream cheese, sour cream) creates luxurious filling without graininess. No-boil noodles absorb flavors becoming perfectly tender. Italian sausage delivers fat-forward savoriness. Strategic cheese layering prevents dryness. Resting melds flavors overnight.

Ingredients & Prep

Meat Sauce:

• 1¼ lbs Italian sausage
• 24 oz jar marinara sauce
• 15 oz can tomato sauce
• 1 tsp Italian seasoning

Creamy Filling:

• 24 oz cottage cheese
• 8 oz cream cheese, softened
• ¼ cup sour cream
• 1 egg
• 1 tbsp dried parsley

Assembly:

• 12 no-boil lasagna noodles
• 1 lb mozzarella slices
• ½ cup grated Parmesan

Step-by-Step Instructions

1. Brown sausage; drain fat. Stir in sauces + seasoning; simmer 10 minutes.
2. Beat cottage cheese, cream cheese, sour cream, egg, parsley smooth.
3. Spread 1 cup meat sauce in 9×13 pan; top 4 noodles.
4. Layer cheese filling, mozzarella slices, ⅓ remaining meat sauce. Repeat layers.
5. Final noodles, sauce, mozzarella slices, Parmesan. Cover foil. Bake 350°F 1 hour.
6. Uncover; bake 15 minutes golden. Rest 20 minutes before slicing.

Flavor Variations

Storage Tips

Fridge 4 days; freeze assembled (pre-baked) 3 months.

FAQs

Watery layers?
Drain cottage cheese; no-boil noodles only.

Cheese greasy?
Part-skim mozzarella; blot excess fat.

Noodles crunchy?
Extra sauce; foil longer.

Conclusion

Million Dollar Lasagna creamy-hugs indulgence layered perfection.

Million Dollar Lasagna Recipe

Print Recipe

Million Dollar Lasagna layers ultra-creamy ricotta bechamel, premium Italian sausage meat sauce, fresh mozzarella pearls, and al dente lasagna noodles. Decadent crowd-pleasing casserole elevates traditional lasagna with restaurant-quality sauce.

• Author: ssam
• Prep Time: 30 mins
• Cook Time: 75 mins
• Total Time: 2 hours 5 mins
• Yield: 12 servings 1x
• Category: Main Dish
• Method: Oven
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

12 lasagna noodles no-boil

Meat sauce:

1 lb Italian sausage sweet

1 lb ground beef 80/20

1 large onion diced

4 garlic cloves minced

28 oz crushed tomatoes

6 oz tomato paste

1 cup beef broth

2 tbsp tomato paste

2 tsp dried basil

1 tsp dried oregano

Salt pepper

Creamy ricotta:

32 oz ricotta whole milk

1 cup heavy cream

1 cup grated parmesan

2 eggs

1 tsp garlic powder

½ tsp nutmeg

Assembly:

1 lb fresh mozzarella pearls or shredded

2 cups shredded mozzarella

1 cup grated parmesan

Instructions

• 1. Brown sausage and beef with onion over medium-high. Drain fat. Add garlic 1 min. Stir in crushed tomatoes, paste, broth, basil, oregano, 1 tsp salt. Simmer 30 mins.
• 2. Mix ricotta, heavy cream, parmesan, eggs, garlic powder, nutmeg, 1 tsp salt until smooth.
• 3. Preheat oven 375°F. Spread 1 cup meat sauce in 9×13 pan. Layer 4 noodles, 1½ cups meat sauce, half ricotta mixture, 1 cup mozzarella. Repeat layers. Top with remaining noodles, sauce, all remaining cheeses.
• 4. Cover tightly with foil. Bake 45 mins. Remove foil, bake 25 mins golden. Broil 2 mins for bubbly top. Rest 20 mins before slicing.

Notes

• Ricotta bechamel creates ultra-creamy layers vs traditional ricotta.
• No-boil noodles absorb sauce flavors perfectly.
• Resting essential for clean slices.
• Make ahead: assemble, refrigerate 2 days or freeze 3 months.
• Leftovers even better day 2.

Nutrition

• Serving Size: 1 slice
• Calories: 685
• Sugar: 10g
• Sodium: 1280mg
• Fat: 48g
• Saturated Fat: 24g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 42g
• Cholesterol: 165mg

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