Million Dollar Lasagna layers rich meat sauce, creamy cheeses, tender pasta, and a hint of cream for an extra-luxurious twist. It’s hearty, indulgent, and perfect for when I want a comforting, crowd-pleasing meal.

Why You’ll Love This Recipe

I love how this lasagna elevates classic flavors with creamy, dreamy layers—it feels indulgent without being overly heavy. The combination of seasoned meat, smooth ricotta, creamy sauce, and melted cheese delivers a slice worth savoring every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef or Italian sausage
Onion, diced
Garlic, minced
Pasta sauce (marinara or tomato basil)
Ricotta cheese
Cream cheese or heavy cream
Egg (to bind the cheese filling)
Mozzarella cheese, shredded
Parmesan cheese, grated
Lasagna noodles (no-boil or pre-cooked)
Italian seasoning
Salt and freshly ground black pepper
Optional: fresh basil or spinach leaves for layering

Directions

Preheat oven. I set the oven to 375 °F (190 °C) and grease a 9×13-inch baking dish.
Cook the meat sauce. I sauté onions and garlic, then brown ground beef (or sausage). I drain excess fat, stir in pasta sauce, Italian seasoning, salt, and pepper, and let it simmer.
Prepare creamy cheese layer. In a bowl, I beat ricotta with cream cheese or cream, add an egg, cheese, and a pinch of salt and pepper until smooth.
Layer lasagna. I spread a thin layer of meat sauce on the bottom. Then I layer noodles, half the cheese mixture, more sauce, and a sprinkle of mozzarella. I repeat once more, ending with sauce and topping it generously with mozzarella and Parmesan.
Bake covered. I cover the dish with foil and bake for 25 minutes. Then I uncover and bake another 15–20 minutes until the cheese is bubbly and golden.
Rest before slicing. I let the lasagna sit for 10 minutes before cutting—this helps it set and makes slicing easier.

Servings and Timing

Servings: Makes about 8–10 servings
Prep time: 20 minutes
Bake time: 40–45 minutes (including covered and uncovered stages)
Rest time: 10 minutes
Total time: Around 1 hour 15 minutes

Variations

Veggie-loaded: I stir sautéed spinach, zucchini, or mushrooms into the meat sauce for extra veggies.
Spicy kick: I add crushed red pepper or diced jalapeños to the sauce.
Creamier version: I use all heavy cream in the cheese layer for extra richness.
Mexican twist: I swap beef for chorizo, use salsa instead of marinara, and top with pepper jack cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I bake at 350 °F (175 °C) for 15–20 minutes until warmed through. Portions also reheat well in the microwave (covered) with a sprinkle of water to preserve moisture.

FAQs

1. Can I assemble this ahead?

Yes—I assemble the night before, cover it, and refrigerate. I bake it directly from cold—adding an extra 10 minutes gives it time to heat through.

2. How do I prevent it from being watery?

I avoid excess sauce and drain the meat well. Using no-boil noodles helps absorb moisture efficiently.

3. Can I make it gluten-free?

Absolutely—I use gluten-free lasagna noodles and check that my pasta sauce doesn’t contain gluten.

4. Can I freeze leftover lasagna?

Yes—I freeze individual slices or the whole dish, wrapped tightly. I thaw overnight and reheat in the oven at 350 °F until hot.

5. What goes well with Million Dollar Lasagna?

I serve it with garlic bread, a crisp salad, or roasted veggies. A glass of red wine complements it beautifully.

Conclusion

Million Dollar Lasagna is one of my favorite comfort meals to make when I want something rich, cheesy, and satisfying. It’s perfect for feeding a crowd or enjoying leftovers across the week. I hope this becomes a staple in your dinner rotation—luxurious lasagna, ready anytime!