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Million Dollar Lasagna Recipe

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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.

Ingredients

Scale

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

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Find it online: https://dishfoody.com/million-dollar-lasagna-cottage-cheese-cream-recipe/