Million Dollar Lasagna

$- 12 lasagna noodles - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 pound ground beef - 1 pound Italian sausage, casings removed - 28 ounces crushed tomatoes (about 1 can) - 15 ounces ricotta cheese - 2 cups shredded mozzarella cheese - ½ cup grated Parmesan cheese - 1 egg - 2 tablespoons fresh basil, chopped - 2 tablespoons fresh parsley, chopped - 1 teaspoon dried oregano - Salt and pepper to taste For this recipe, I choose each ingredient carefully. Fresh and high-quality ingredients really make a difference. Here’s why: - Lasagna Noodles: Use regular or no-boil noodles. Regular noodles need cooking. No-boil noodles save time. - Olive Oil: This adds flavor and richness to the sauce. Extra virgin oil is best. - Onion and Garlic: These create a strong base for the meat sauce. Diced finely, they blend well. - Ground Beef and Italian Sausage: A blend of meats gives great flavor. Use lean options for less grease. - Crushed Tomatoes: I recommend using canned tomatoes. They add moisture and deep flavor. - Ricotta Cheese: This makes the layers creamy. Look for whole milk ricotta for richness. - Mozzarella and Parmesan Cheese: Freshly shredded cheese melts better. It enhances the taste. - Egg: The egg binds the cheese mixture. It helps the layers hold together. - Fresh Herbs: Basil and parsley add freshness. Dried oregano gives depth to the sauce. - Salt and Pepper: Always season to taste. A little salt enhances all flavors. - Premium meat options: Choose grass-fed beef or artisanal sausages for richer flavor. - Artisan cheeses: Visit local cheese shops for unique flavors and textures. - Fresh herbs: Grow your own or buy from farmers’ markets for the best taste. Investing in quality ingredients makes this Million Dollar Lasagna truly special. It transforms a simple dish into something extraordinary. {{ingredient_image_2}} - Preheat your oven to 375°F (190°C). This makes sure it’s ready for baking. - Bring a large pot of salted water to a boil. Add 12 lasagna noodles. Cook them until al dente, following the package instructions. Drain the noodles and set them aside. - In a large skillet, heat 2 tablespoons of olive oil over medium heat. - Add 1 medium onion, diced, and 3 cloves of minced garlic. Sauté until the onion is soft and clear, about 3-4 minutes. - Crumble 1 pound of ground beef and 1 pound of Italian sausage into the skillet. Cook until the meats are browned, breaking them apart with a spoon. If there’s extra fat, drain it away. - Stir in 28 ounces of crushed tomatoes. Add salt, pepper, and 1 teaspoon of dried oregano. Let it simmer for 10-15 minutes. Stir occasionally so the flavors mix well. - In a bowl, mix together 15 ounces of ricotta cheese, 1 egg, 2 tablespoons of chopped basil, 2 tablespoons of chopped parsley, and ¼ cup of grated Parmesan cheese. - Blend everything until smooth. Add a pinch of salt and pepper for flavor. - Grab a 9x13 inch baking dish. Spread a layer of meat sauce on the bottom. - Place 4 lasagna noodles over the sauce. - Spread half of the ricotta mixture on top. Add ⅓ of the shredded mozzarella cheese. Then, add another layer of meat sauce. Repeat these steps once more. - Finish with a final layer of meat sauce, topped with the remaining mozzarella and Parmesan cheese. - Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes. The cheese should be bubbly and lightly golden. - Let the lasagna cool for 10-15 minutes before cutting it into squares. This helps the layers stay together when serving. - Tips for al dente noodles: Cook lasagna noodles in salted water until just tender. Follow the package time to avoid mushy noodles. Drain and rinse them with cold water to stop cooking. This helps keep layers firm. - Achieving the right meat sauce consistency: Simmer your meat sauce for 10-15 minutes. This allows flavors to blend well. If it seems too runny, cook longer to thicken it. A good sauce should coat the back of a spoon. - Recommended spices and herbs: Use fresh basil and parsley for bright flavors. Dried oregano adds depth. Feel free to adjust these based on your taste. A pinch of crushed red pepper gives a nice kick too. - Ways to adjust salt levels: Start with a small amount of salt. Taste as you cook. Add more only if needed. Remember, cheeses can add saltiness as well. - Presentation tips for sophistication: Serve your lasagna on a large, beautiful platter. Garnish with fresh basil for a pop of green. Cut into neat squares for a tidy look. - Accompaniments that pair well: A simple green salad works great. Add garlic bread for a hearty meal. These sides balance the rich flavors of the lasagna nicely. Pro Tips Use No-Cook Noodles: If you're short on time, consider using no-cook lasagna noodles. They will absorb moisture from the sauce as the dish bakes, resulting in perfectly cooked layers. Layer Smartly: To prevent soggy lasagna, ensure your sauce is not too watery. If needed, simmer it longer to thicken the consistency before layering. Rest Before Serving: Allow the lasagna to rest for at least 10-15 minutes after baking. This helps the layers set, making it easier to cut and serve without falling apart. Freeze for Later: This lasagna freezes beautifully. Assemble it up to the baking point, cover tightly, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as usual. {{image_4}} You can easily change this lasagna to be vegetarian. Start by swapping out the meats. Use these vegetables instead: - Spinach - Zucchini - Mushrooms - Bell peppers These veggies add great flavor and texture. For the cheese, you can use: - Cottage cheese - Feta cheese - Goat cheese These options keep the dish creamy and rich without meat. If you need a dairy-free version, there are great substitutes. For vegan cheese, try: - Cashew cheese - Almond-based cheese - Nutritional yeast These choices melt well and add a cheesy flavor. For ricotta, consider: - Tofu blended with lemon juice - Cashew cream - Store-bought dairy-free ricotta These options work well in the recipe and keep it creamy. You can also mix up the meats in your lasagna. Instead of ground beef and Italian sausage, use: - Ground turkey - Chicken sausage - Pork sausage These meats add unique flavors and can be leaner. You can even use seafood, like: - Shrimp - Crab - Scallops These seafood choices make a fun twist on the classic dish. Just ensure they are cooked before adding to the layers. To keep your Million Dollar Lasagna fresh, refrigerate leftovers quickly. Allow it to cool before storing. Use an airtight container to prevent drying. You can also wrap it tightly in plastic wrap or aluminum foil. This way, it stays moist and tasty. You can freeze individual portions of lasagna for easy meals later. First, let it cool completely. Then, cut it into squares and place them in freezer-safe containers. Be sure to leave some space for expansion. When you're ready to eat, thaw in the fridge overnight. Reheat in the oven or microwave until hot throughout. In the fridge, Million Dollar Lasagna lasts about 3 to 5 days. If you freeze it, it can last up to 3 months. For reheating, warm in the oven at 350°F until the center is hot. This keeps the flavors intact and the cheese nice and melty. Million Dollar Lasagna stands out due to its unique blend of flavors. The combination of ground beef and Italian sausage adds depth. The ricotta cheese brings creaminess, while the fresh herbs brighten each bite. Using quality mozzarella and Parmesan cheese enhances the dish's overall richness. These ingredients work together to make a lasagna that feels special. Yes, you can meal prep Million Dollar Lasagna. Prepare the meat sauce and cheese mixture in advance. Store them in the fridge for a day or freeze them for later. You can also assemble the lasagna and keep it in the fridge. Just cover it with foil. Bake it when you're ready to eat. This makes weeknight dinners much easier. To tell if your lasagna is done, look for a bubbly top. The cheese should be lightly golden and melted. You can also insert a knife into the center. If it comes out hot, the lasagna is cooked. Let it rest for 10-15 minutes after baking. This helps the layers set and makes slicing easier. In this blog post, we covered how to make a delicious Million Dollar Lasagna. We began with a list of fresh ingredients, moved through simple steps, and shared tips for the best flavors. You learned about variations for different diets and how to store leftovers properly. This dish is more than just a meal; it creates warmth and joy around the table. Remember, the right ingredients and care make all the difference. Enjoy making your lasagna and sharing it with others. Happy cooking!$

A rich and hearty lasagna layered with meats, cheeses, and a flavorful tomato sauce.

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Prep Time 30

Cook Time 25

Total Time 55

Course Main Course

Cuisine Italian

Servings 8

Ingredients

12 noodles lasagna
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound ground beef
1 pound Italian sausage, casings removed
28 ounces crushed tomatoes
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
0.5 cup grated Parmesan cheese
1 egg
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
to taste salt and pepper

Instructions

Preheat your oven to 375°F (190°C).
In a large pot, bring salted water to a rolling boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
Crumble the ground beef and Italian sausage into the skillet. Cook until browned, breaking into smaller pieces. Drain excess fat if necessary.
Pour in the crushed tomatoes, add dried oregano, and season with salt and pepper. Simmer for 10-15 minutes, stirring occasionally.
In a separate bowl, combine ricotta cheese, egg, chopped basil, chopped parsley, and ¼ cup of grated Parmesan cheese. Mix well and season with salt and pepper.
In a 9x13 inch baking dish, spread a layer of meat sauce on the bottom. Layer 4 lasagna noodles, half of the ricotta mixture, a third of the mozzarella, and another layer of meat sauce. Repeat the layering process. Finish with meat sauce, topped with remaining mozzarella and Parmesan.
Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, until cheese is bubbly and lightly golden.
Allow to cool for 10-15 minutes before cutting into squares.

Notes

Serve on a large platter, garnished with fresh basil leaves. Pair with a simple green salad and garlic bread.

Keyword Italian, lasagna, pasta