Million Dollar Lasagna

A rich, layered baked pasta dish featuring a hearty meat sauce and a creamy cheese layer made with ricotta, cream cheese, and sour cream. The name “Million Dollar” refers to the extra creamy cheese mixture that gives the lasagna a luxurious texture.

Ingredients

For the Meat Sauce

1 lb ground beef
1 lb Italian sausage (mild or spicy, casings removed)
1 medium onion, diced
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (15 oz) cans tomato sauce
½ cup water or beef broth
2 tablespoons sugar (balances tomato acidity)
1 tablespoon dried basil
1½ teaspoons Italian seasoning
1 teaspoon fennel seeds (optional)
Salt and black pepper, to taste

For the “Million Dollar” Cheese Layer

15 oz whole-milk ricotta cheese (or cottage cheese)
8 oz cream cheese, softened
¼ cup sour cream
1 large egg, beaten
½ cup grated Parmesan cheese
¼ cup fresh parsley, chopped

For the Pasta and Topping

12 lasagna noodles (regular, not oven-ready)
4 cups shredded mozzarella cheese
Extra Parmesan cheese for topping
Extra parsley for garnish

Step-by-Step Instructions

1. Prepare the Meat Sauce

Place a large pot or Dutch oven over medium heat.
Add the ground beef, Italian sausage, and diced onion.
Cook while stirring until the meat is browned and the onion softens.
Drain any excess fat.
Add the minced garlic and cook for about 1 minute until fragrant.

Next, add:

crushed tomatoes
tomato paste
tomato sauce
water or beef broth

Stir well to combine.

Season the sauce with:

sugar
dried basil
Italian seasoning
fennel seeds
salt and pepper

Bring the sauce to a gentle simmer, reduce heat to low, cover partially, and cook for 30–90 minutes, stirring occasionally. Longer simmering develops deeper flavor.

2. Cook the Lasagna Noodles

Bring a large pot of salted water to a boil.
Add the lasagna noodles and cook according to package directions until al dente.
Drain the noodles.
Rinse briefly with cool water to stop cooking.
Lay them flat on foil or parchment to prevent sticking.

3. Make the Creamy Cheese Filling

In a medium mixing bowl combine:

ricotta cheese
softened cream cheese
sour cream
beaten egg
grated Parmesan
chopped parsley

Mix thoroughly until smooth and evenly blended.
This mixture creates the signature extra-creamy layer of the dish.

4. Assemble the Lasagna

Preheat oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish.

Base Layer

Spread 1½ cups meat sauce on the bottom.

First Layer

Place 6 noodles lengthwise over the sauce.

Second Layer

Spread half of the ricotta mixture over the noodles.

Third Layer

Sprinkle ⅓ of the mozzarella cheese.

Fourth Layer

Add 1½ cups meat sauce.

Repeat Layers

Add:

remaining 6 noodles
remaining ricotta mixture
another ⅓ mozzarella
remaining meat sauce

Final Topping

Top with:

remaining mozzarella
extra Parmesan cheese

5. Bake

Spray one side of aluminum foil lightly with oil.
Cover the dish tightly with the foil (oil side facing the cheese).
Bake for 25 minutes.
Remove the foil and bake another 20–25 minutes, until the top is melted, bubbly, and lightly golden.

6. Rest Before Serving

Remove the lasagna from the oven and let it rest for 15–20 minutes before cutting.

Resting allows the layers to firm up so the slices hold their shape.

Serving Suggestions

Serve warm with:

garlic bread
a green salad
roasted vegetables

A sprinkle of fresh parsley and Parmesan on top adds color and flavor.

✔ Summary:
This lasagna combines a traditional tomato meat sauce with an enriched cheese layer (ricotta, cream cheese, and sour cream), producing a richer version of classic baked lasagna.

If you want, I can also show you:

• the best chef tricks to prevent watery lasagna
• a restaurant-style layering technique for perfect slices
• or a slow-cooked 3-hour Italian meat sauce version that makes this lasagna taste even better. 🍝