Name: Million Dollar Lasagna: An Incredible Ultimate Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: 1 pound ground beef; 1 pound Italian sausage; 1 onion, diced; 3 cloves garlic, minced; 1 (24-ounce) jar marinara sauce; 1 (15-ounce) can tomato sauce; 1 tablespoon Italian seasoning; Salt and pepper to taste; 12 lasagna noodles, cooked and drained; 8 ounces cream cheese, softened; 1 cup sour cream; 1 ½ cups ricotta cheese; 1 egg; 2 tablespoons fresh parsley, chopped; 3 cups shredded mozzarella cheese; 1 cup shredded cheddar cheese; 1 cup grated Parmesan cheese

Why You’ll Love This Recipe

What makes this lasagna stand out is the blend of flavors and textures—there’s a bold meat sauce, a luxurious cream cheese filling, and layers of melted mozzarella and tender pasta. I love how it feels like a restaurant-style dish, yet it’s surprisingly easy to make at home. It’s ideal for feeding a hungry group, and even better as leftovers the next day. It freezes well, reheats beautifully, and always gets rave reviews.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

lasagna noodles
ground beef
Italian sausage
onion
garlic
marinara or spaghetti sauce
cream cheese
ricotta cheese
sour cream
egg
mozzarella cheese
Parmesan cheese
Italian seasoning
salt
pepper
fresh parsley

directions

I begin by cooking the lasagna noodles according to the package directions, then drain and set them aside.
In a skillet, I brown the ground beef and Italian sausage together with the onion and garlic, breaking the meat into crumbles. Once it’s fully cooked, I drain the excess fat.
I stir in the marinara sauce and let it simmer so the flavors come together.
In a separate bowl, I mix the cream cheese, ricotta, sour cream, egg, salt, pepper, and Italian seasoning until smooth.
To assemble, I spread a bit of the meat sauce on the bottom of a baking dish, layer noodles on top, then add a generous spread of the cream cheese mixture and a handful of mozzarella. I repeat this layering—sauce, noodles, cheese—until everything’s used up, finishing with a topping of mozzarella and Parmesan.
I cover the dish with foil and bake at 375°F (190°C) for 30 minutes, then uncover and bake for another 20 minutes or until golden and bubbly.
I always let it rest for about 10–15 minutes before serving so the layers set properly.

Servings and timing

This Million Dollar Lasagna serves 8 to 10 people, depending on portion size. It takes about 1 hour and 45 minutes from start to finish—roughly 35 minutes of prep and 1 hour and 10 minutes for baking and resting.

Variations

Sometimes I swap in cottage cheese for ricotta, or use all ground beef instead of a beef and sausage mix. For a vegetarian version, I leave out the meat and use sautéed mushrooms, spinach, or zucchini instead. I’ve also added a layer of béchamel for an extra creamy finish. It’s easy to get creative depending on what I’m in the mood for.

storage/reheating

To store, I refrigerate leftovers in a covered dish for up to 4 days. It also freezes really well—either as a whole casserole or in individual portions. When I’m reheating, I pop it in the microwave for a quick option, or reheat in the oven at 350°F (175°C) until heated through. I sometimes cover it with foil to prevent the cheese from drying out.

FAQs

What makes it “Million Dollar” lasagna?

It’s the creamy blend of cream cheese, ricotta, and sour cream layered in with the meat and noodles. That richness gives it a texture and flavor that tastes totally indulgent.

Can I make this lasagna ahead of time?

Yes, and I often do. I assemble it a day in advance, cover it, and store it in the fridge. When I’m ready to bake, I let it sit at room temperature for about 30 minutes and then cook as usual.

Can I freeze it before baking?

Definitely. I assemble it in a freezer-safe dish, wrap it well in foil, and freeze it. When I’m ready to bake, I go straight from freezer to oven—just increase the bake time and keep it covered longer to ensure it heats through.

Do I have to use both ground beef and sausage?

No, I can use just one or the other. I like the mix because the sausage adds extra flavor, but it still turns out great with only ground beef.

How do I get clean slices when serving?

Letting it rest after baking is key. I wait at least 10 minutes before slicing—it helps the layers set and makes it much easier to cut clean, even pieces.

Conclusion

Million Dollar Lasagna isn’t just a name—it really lives up to its reputation. With its rich, creamy filling and hearty meat sauce, it’s one of the most satisfying lasagnas I’ve ever made. I keep coming back to this recipe because it’s crowd-pleasing, flexible, and absolutely unforgettable. Once I try it, it becomes a permanent part of my comfort food rotation.