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Million Dollar Italian Lasagna

Million Dollar Italian Lasagna: Comfort Food Your Family Will Love

This Million Dollar Italian Lasagna is a comforting dish with layers of meat sauce, creamy ricotta, and gooey mozzarella that your family will love.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Casseroles
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Sauce
  • 2 tablespoons Olive Oil Adds richness and helps sauté aromatic vegetables
  • 1 cup Onion (finely chopped) Enhances flavor as a base for the sauce
  • 2 cloves Garlic (minced) Provides aromatic depth
  • 1 pound Ground Beef Adds protein and heartiness
  • 1 pound Italian Sausage Infuses the sauce with spices
  • 28 ounces Crushed Tomatoes Forms the base of the meat sauce
  • 2 tablespoons Tomato Paste Thickens the sauce
  • 1 tablespoon Sugar Balances the acidity
  • 1 tablespoon Dried Basil Adds a fragrant herb note
  • 1 tablespoon Italian Seasoning Mix of herbs that complement the sauce
  • to taste Salt & Pepper Essential seasonings for flavor
For the Ricotta Layer
  • 15 ounces Ricotta Cheese Contributes creaminess to the lasagna
  • 1 cup Sour Cream Adds tang and extra creaminess
  • 1 large Egg Binds the ricotta mixture
  • ½ cup Grated Parmesan Adds umami flavor
  • ¼ cup Chopped Parsley Freshens up the ricotta layer
For Layering
  • 12 Lasagna Noodles Provide structure to the dish
  • 4 cups Shredded Mozzarella Melts beautifully, creating a gooey topping
  • 2 tablespoons Melted Butter Used for brushing the top for a golden color

Equipment

  • Large skillet
  • Baking Dish
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Prepare Meat Sauce: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté 1 finely chopped onion for about 5 minutes until translucent. Add 2 minced garlic cloves, sauté for another minute. Add 1 pound of ground beef and 1 pound of Italian sausage, browning until fully cooked. Drain excess fat.
  2. Add Ingredients: Stir in 28 ounces of crushed tomatoes, 2 tablespoons of tomato paste, 1 tablespoon of sugar, 1 tablespoon of dried basil, 1 tablespoon of Italian seasoning, along with salt and pepper. Lower heat to a simmer, cover, and let cook for 20-25 minutes.
  3. Ricotta Mixture: Combine 15 ounces of ricotta cheese with 1 cup of sour cream, 1 large egg, ½ cup of grated Parmesan, and ¼ cup of chopped parsley. Mix until smooth. Set aside.
  4. Layering: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. Spread a thin layer of meat sauce in the dish. Place three lasagna noodles, top with half of the ricotta mixture, more meat sauce, and shredded mozzarella. Repeat layers, finishing with noodles and sauce topped with mozzarella.
  5. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for another 15-20 minutes until cheese is bubbly and golden.
  6. Rest and Serve: Remove from oven, let rest for 15 minutes before slicing. Serve with your favorite side or salad.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 700mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 5mgCalcium: 20mgIron: 15mg

Notes

This lasagna can be made a day in advance. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. To reheat, thaw overnight and bake at 350°F.

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