Lasagna, a dish that conjures memories of family dinners and indulgent gatherings, has always been a comfort food in my home. But this Million Dollar Lasagna? It’s like hitting the culinary jackpot!
Filled with layers of gooey cheese, savory sauce, and pasta that hugs each bite, it’s the kind of meal that makes you forget the world for a while. Just imagine the aroma wafting through your kitchen—oh, and don’t get me started on how it tastes the next day, a real winner.
Steps
- Boil the Pasta: Begin by bringing a large pot of salted water to a boil. Add the lasagna noodles and cook them according to the package directions until they are firm. Drain the noodles, rinse under cold water, and set them aside.
- Prepare the Meat Sauce: In a large skillet, brown the sausage, beef, onion, and garlic over medium-high heat until fully cooked. Drain any excess fat, then stir in the pasta sauce, tomato paste, Italian seasoning, salt, and pepper. Allow the mixture to simmer uncovered for about 5 minutes until it slightly thickens.
- Mix the Cheese Filling: In a medium bowl, combine ricotta cheese, 1 ½ cups of mozzarella, ¼ cup of parmesan, parsley, egg, and a pinch of salt. Mix these ingredients well until they are thoroughly combined.
- Assemble the Lasagna: Spread a cup of meat sauce in the bottom of a 9×13 pan. Place three lasagna noodles over the sauce, then layer with a third of the cheese mixture and another cup of meat sauce. Repeat these layers two more times, finishing with noodles and remaining sauce on top.
- Bake the Lasagna: Cover the assembled lasagna with foil and bake it in a preheated oven at 350°F for 45 minutes. Remove the foil, sprinkle the top with the remaining mozzarella and parmesan cheeses, and bake uncovered for an additional 15 minutes until the cheese is bubbly and golden brown.
- Rest and Serve: Allow the lasagna to rest for at least 15 minutes after removing it from the oven. This helps it set and makes it easier to cut into neat slices. Serve it with garlic bread and garnish with fresh basil or parsley if desired.
Ingredients
- 12 lasagna noodles, uncooked
- 4 cups shredded mozzarella cheese, divided
- ½ cup shredded Parmesan cheese, divided
- ¾ teaspoon salt, plus more to taste
- ½ pound lean ground beef
- ½ pound Italian sausage
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 36 ounces pasta sauce
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 2 cups ricotta cheese (or cottage cheese)
- ¼ cup chopped fresh parsley
- 1 large egg, beaten
- ¼ teaspoon salt
Nutritional Values
Calories: 3016 | Carbohydrates: 224g | Protein: 232g | Fat: 128g | Saturated Fat: 56g | Cholesterol: 568mg | Sodium: 6856mg | Potassium: 3936mg | Fiber: 16g | Sugar: 32g | Vitamin A: 6440IU | Vitamin C: 59.2mg | Calcium: 4208mg | Iron: 17.6mg
FAQ
- Can I prepare lasagna in advance?
- Yes, lasagna can be prepped up to two days before baking. You can also freeze it either before or after baking for up to three months. If frozen, thaw it in the fridge overnight before reheating.
- What are some variations for the cheese filling?
- The cheese filling typically includes ricotta and parmesan cheese. However, you can substitute ricotta with cottage cheese if desired. For thicker cheese layers, use half the cheese for the first two layers and only meat sauce for the final layer.
- How should I store leftover lasagna?
- Leftover lasagna can be stored in the refrigerator for a few days. If you’ve frozen it, reheat in the oven at 350°F for about 30 minutes or until thoroughly heated. Alternatively, you can use the microwave for quicker reheating.
- What type of meat should I use for the lasagna?
- A combination of Italian sausage and ground beef is recommended for rich flavor. If you prefer, you can use all beef or substitute with ground turkey, adding Italian seasoning for extra taste.
- Do I need to boil fresh lasagna sheets?
- Fresh lasagna sheets found in the deli section do not require boiling before use, which can save you a step in preparation.
Tips
- Choose Quality Ingredients: Opt for a high-quality pasta sauce to enhance the flavor of your lasagna. If using store-bought sauce, consider brands known for their rich taste.
- Prevent Dryness: Cover the lasagna with aluminum foil during most of the baking time to retain moisture and prevent it from drying out.
- Add Cheese Last: Sprinkle the cheese on top during the last 15 minutes of baking. This ensures a perfectly browned and bubbly cheesy layer.
- Allow Resting Time: After baking, let the lasagna rest for at least 15 minutes before cutting. This helps it firm up and maintain its shape when served.
Equipment
- 9×13 Baking Dish
- Large Pot (for boiling pasta)
- Large Skillet or Dutch Oven (for cooking meat sauce)
- Medium Bowl (for mixing cheese mixture)
- Aluminum Foil (for covering the dish while baking)
