Million Dollar Lasagna

Of course! The name “Million Dollar Lasagna” promises something truly extraordinary—a lasagna that’s incredibly rich, flavorful, and worth its weight in gold. This version delivers with a trio of meats, a luxurious cheese blend, and a secret ingredient or two that takes it over the top.

Here is a recipe fit for a special occasion or when you want to impress absolutely everyone.

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Million Dollar Lasagna

This recipe is designed for depth of flavor and a perfect, non-watery structure. Plan ahead, as it benefits from resting.

Ingredients:

For the Meat Sauce:

· 1 tbsp olive oil
· 1 lb ground beef (80/20)
· 1 lb ground Italian sausage (mild or hot)
· 1 medium onion, finely chopped
· 3-4 cloves garlic, minced
· 1 (28 oz) can crushed tomatoes
· 1 (15 oz) can tomato sauce
· 1 (6 oz) can tomato paste
· 1/2 cup dry red wine (like Cabernet) or beef broth
· 2 tbsp Worcestershire sauce
· 2 tsp Italian seasoning
· 1 tsp dried basil
· 1 bay leaf
· 1 tbsp brown sugar (to balance acidity)
· Salt and black pepper to taste

For the Cheese Mixture:

· 32 oz (4 cups) whole-milk ricotta cheese
· 1 large egg, lightly beaten
· 1/4 cup fresh parsley, chopped
· 1/2 cup grated Parmesan cheese, divided
· 1/2 tsp salt
· 1/4 tsp black pepper
· 1/4 tsp nutmeg (secret ingredient for depth!)

For Assembly:

· 12 no-boil (oven-ready) lasagna noodles or 15 regular lasagna noodles, cooked al dente
· 4 cups (16 oz) shredded mozzarella cheese, divided
· 2 cups (8 oz) shredded provolone cheese

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Instructions:

Step 1: Make the Million Dollar Meat Sauce (The Foundation)

1. Sauté Aromatics: In a large Dutch oven or pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.
2. Brown the Meats: Add the ground beef and Italian sausage. Cook, breaking it up with a spoon, until well-browned. Drain off excess grease.
3. Build the Sauce: Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Pour in the red wine (or broth) to deglaze the pan, scraping up any browned bits.
4. Simmer: Add the crushed tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, basil, bay leaf, brown sugar, salt, and pepper. Bring to a simmer, then reduce the heat to low.
5. Cook Low and Slow: Cover and let the sauce simmer for at least 1 hour, preferably 2-3, stirring occasionally. The longer it simmers, the richer it will be. Remove the bay leaf before assembling.

Step 2: Prepare the Cheese Filling

1. In a medium bowl, combine the ricotta cheese, beaten egg, parsley, 1/4 cup of the Parmesan cheese, salt, pepper, and nutmeg. Mix until well combined. Set aside.

Step 3: Assemble the Lasagna

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. This prevents sticking.

Now, create the layers in this order:

1. Layer 1: Place a single layer of noodles (4 no-boil or 5 cooked) over the sauce.
2. Layer 2: Spread 1/3 of the ricotta cheese mixture evenly over the noodles.
3. Layer 3: Sprinkle with 1 cup of the mozzarella cheese and 1/2 cup of the provolone cheese.
4. Layer 4: Spoon 1/3 of the meat sauce evenly over the cheese.

Repeat these layers two more times. You should have three sets of layers.

Final Top Layer: For the top, after the third layer of meat sauce, sprinkle the remaining 1 cup of mozzarella, any remaining provolone, and the final 1/4 cup of grated Parmesan.

Step 4: Bake to Perfection

1. Cover with foil: Spray the underside of the foil with cooking spray to prevent the cheese from sticking. Cover the dish tightly.
2. Bake covered for 35 minutes.
3. Uncover and bake for an additional 15-20 minutes, until the cheese is golden, bubbly, and the edges are slightly crispy.
4. THE MILLION DOLLAR SECRET: Let the lasagna rest for 20-30 minutes after taking it out of the oven. This is non-negotiable! It allows the layers to set, making it possible to cut clean slices that don’t slide apart.

Why This is a “Million Dollar” Lasagna:

· Three-Meats: The combination of beef and Italian sausage adds incredible depth.
· Slow-Simmered Sauce: This develops a rich, complex flavor that can’t be rushed.
· Nutmeg in the Ricotta: A classic Italian trick that adds a warm, subtle complexity.
· Three-Cheese Blend: Mozzarella for stretch, Provolone for sharpness, and Parmesan for saltiness.
· Perfect Structure: The long rest time ensures every slice is picture-perfect.

Serve with a simple green salad and garlic bread. This lasagna is an investment of time that pays off deliciously! Enjoy.