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A baked million dollar Italian lasagna, richly layered and golden brown.

Classic Million Dollar Italian Lasagna

This classic Italian lasagna features layers of rich meat sauce, creamy ricotta, and melted mozzarella, all nestled between tender lasagna noodles. It's a hearty and satisfying dish perfect for feeding a crowd or enjoying as a comforting meal.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 people

Equipment

  • large pot or Dutch oven
  • medium bowl
  • parchment paper or clean kitchen towel
  • 9x13-inch baking dish
  • aluminum foil

Ingredients
  

For the Meat Sauce

  • 1 tablespoon olive oil
  • 1 large yellow onion finely diced
  • 3 garlic cloves minced
  • 1 pound ground beef (80/20 lean is ideal for flavor)
  • 1/2 pound Italian sausage (sweet or hot, depending on preference), casing removed
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1/2 cup dry red wine optional, but highly recommended for depth
  • 2 tablespoons fresh chopped basil
  • 1 tablespoon fresh chopped oregano
  • 1 teaspoon sugar to balance acidity, optional
  • Salt and black pepper to taste

For the Cheese Layers

  • 15 ounces whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese plus extra for topping
  • 1/4 cup fresh chopped parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound mozzarella cheese, shredded

For the Pasta

  • 12-15 lasagna noodles oven-ready or traditional, cooked al dente

Instructions
 

Start the Meat Sauce

  • Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, then stir in minced garlic and cook until fragrant.

Brown the Meats

  • Add ground beef and Italian sausage to the pot, breaking up the meat and cooking until browned, then drain any excess fat.

Simmer the Sauce

  • Pour in red wine and simmer, scraping up browned bits. Stir in crushed tomatoes, tomato sauce, basil, oregano, and sugar, then season with salt and pepper.
  • Simmer the sauce gently for 1-2 hours, covered, stirring occasionally to develop rich flavors.

Prepare the Ricotta Mixture

  • Combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper in a medium bowl, mixing until well combined.

Cook Lasagna Noodles (If not oven-ready)

  • Cook traditional lasagna noodles al dente according to package directions, then drain, rinse with cold water, and lay flat.

Assemble the Lasagna

  • Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  • Spread about 1 cup of meat sauce on the bottom of the baking dish, then layer with 3-4 lasagna noodles.
  • Spread half of the ricotta mixture over the noodles, then top with 1/3 of the shredded mozzarella.
  • Spoon 1.5-2 cups of meat sauce over the cheese, then repeat layers with noodles, remaining ricotta, another 1/3 of mozzarella, and more meat sauce.
  • Finish with a final layer of noodles, the remaining meat sauce, and the rest of the shredded mozzarella, then sprinkle with extra Parmesan cheese.

Bake

  • Cover the baking dish loosely with aluminum foil (spray underside to prevent sticking) and bake for 25 minutes.

Reveal and Finish

  • Remove the foil and continue baking for 20-25 minutes, or until the cheese is bubbly and golden brown.

Rest

  • Let the lasagna rest for 15-20 minutes before slicing and serving to allow the layers to set.

Notes

For an even richer flavor, prepare the meat sauce a day in advance and refrigerate. The flavors will meld beautifully overnight. If your lasagna noodles tend to stick, adding a splash of olive oil to the boiling water can help. Don't overcrowd the baking dish; ensure there's enough space for the sauce to bubble up without overflowing during baking.