Million Dollar Lasagna
Serves 8–10 (and feeds souls)
Ingredients
Meat Sauce
-
1 lb (450 g) ground beef (or half beef, half Italian sausage)
-
1 small onion, diced
-
3 cloves garlic, minced
-
24 oz (680 g) marinara sauce
-
1 tsp Italian seasoning
-
Salt & pepper to taste
Creamy Cheese Layer (the “million dollar” part)
-
8 oz (225 g) cream cheese, softened
-
1 cup ricotta cheese
-
½ cup sour cream
-
1 cup shredded mozzarella
-
½ cup grated Parmesan
-
1 egg
-
1 tsp garlic powder
-
1 tsp Italian seasoning
Pasta & Topping
-
12 lasagna noodles, cooked al dente
-
2 cups shredded mozzarella
-
½ cup grated Parmesan
-
Fresh parsley or basil (optional)
Instructions
1. Make the Meat Sauce
-
Brown ground meat in a skillet
-
Add onion, cook until soft
-
Stir in garlic (30 seconds)
-
Add marinara, Italian seasoning, salt & pepper
-
Simmer 10–15 minutes
2. Make the Creamy Layer
In a bowl, mix:
-
Cream cheese
-
Ricotta
-
Sour cream
-
Mozzarella
-
Parmesan
-
Egg
-
Garlic powder & Italian seasoning
Smooth, thick, and irresistible.
3. Assemble the Lasagna
Preheat oven to 180°C / 350°F
In a greased 9×13-inch dish:
-
Thin layer of meat sauce
-
Lasagna noodles
-
Half the creamy cheese mixture
-
Meat sauce
-
Noodles
-
Remaining creamy mixture
-
Meat sauce
-
Final noodles
-
Top with mozzarella + Parmesan
4. Bake
-
Cover with foil
-
Bake 30 minutes
-
Uncover and bake 15–20 minutes until bubbly and golden
5. Rest (Important!)
-
Let sit 15–20 minutes before slicing
Worth the wait. Trust.
Why It’s So Good
-
Cream cheese + sour cream = insane richness
-
Layers stay creamy, not dry
-
Leftovers somehow taste even better 😭
Variations
-
Chicken Million Dollar Lasagna: Use shredded rotisserie chicken + Alfredo/marinara mix
-
Veggie: Swap meat for mushrooms, zucchini & spinach
-
Spicy: Add red pepper flakes or hot Italian sausage
If you want a make-ahead version, freezer instructions, or lighter (but still rich) twist, just tell me 👌🍝