Description
A decadent twist on classic lasagna known as ‘Million Dollar Lasagna’ because of its incredibly rich and creamy cheese layer. This recipe features a hearty meat sauce made with both ground beef and Italian sausage, layered with a unique filling of ricotta, cream cheese, and sour cream for the ultimate comfort food experience.
Ingredients
Scale
- Meat Sauce:
- 1 lb ground beef
- 1 lb Italian sausage
- 1 medium onion, diced
- 2–3 cloves garlic, minced (see notes)
- 2 cans (24 oz each) marinara or tomato sauce
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt & pepper, to taste
- Cheese Mixture:
- 16 oz ricotta cheese
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Assembly:
- 12 lasagna noodles, cooked according to package directions
- 4 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese (extra for topping)
Instructions
- Make the Meat Sauce: In a large skillet, cook ground beef, sausage, and onion over medium heat until browned and cooked through. Drain any excess fat.
- Stir in garlic, marinara sauce, tomato paste, Italian seasoning, red pepper flakes, salt, and pepper. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Make the Cheese Filling: In a mixing bowl, combine the ricotta, softened cream cheese, sour cream, egg, ½ cup Parmesan, and parsley. Mix until smooth and well blended.
- Assemble: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Spread a thin layer of meat sauce on the bottom of the dish to prevent sticking.
- Add a layer of cooked noodles. Top with a layer of the cheese mixture, followed by more meat sauce and a layer of shredded mozzarella cheese.
- Repeat the layers until all ingredients are used, finishing with a final layer of noodles, meat sauce, and a generous topping of the remaining mozzarella and extra ½ cup Parmesan cheese.
- Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 20–25 minutes, or until the cheese is golden brown and the sauce is bubbling.
- Let the lasagna rest for 10–15 minutes before slicing to allow the layers to set.
Notes
- Garlic: The original ingredient list missed garlic, but the instructions call for it. We recommend using 2-3 cloves of minced garlic or 1 teaspoon of garlic powder.
- Cheese Filling: The combination of cream cheese and sour cream differentiates this from standard lasagna, adding a tangy richness.
- Make Ahead: You can assemble this lasagna a day in advance and refrigerate it before baking; you may need to add 10-15 minutes to the covered baking time if cooking from cold.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking, Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/12 of pan)
- Calories: 550-650
- Sugar: 8-10 g
- Sodium: 1100-1300 mg
- Fat: 35-40 g
- Saturated Fat: 16-20 g
- Carbohydrates: 30-35 g
- Fiber: 2-3 g
- Protein: 30-35 g
- Cholesterol: 110-130 mg
