Million Dollar Lasagna: The Ultimate Creamy, Cheesy Italian Comfort Food
By Jason Griffith
There are lasagnas, and then there is this lasagna. When I named this the “Million Dollar Lasagna,” it wasn’t hyperbole; it was a simple statement of fact. This dish tastes like a million bucks—rich, deeply savory, overwhelmingly cheesy, and comforting in a way only truly great Italian-American food can be.
This isn’t your nonna’s traditional, rigid lasagna (though I love that, too). This version is an adaptation, designed for maximum decadence and a creamy texture that melts in your mouth. The secret? It’s all in the cheese filling, where we introduce a few unexpected guests to the classic ricotta.
If you’re looking for a centerpiece dish for a holiday, a Sunday dinner that guarantees silence at the table, or just the best leftovers you’ll ever have, stop scrolling. This is the recipe.
Why I Love This Recipe
I’ve made dozens of lasagna recipes over the years, but this “Million Dollar” version is the one I keep returning to. Why?
- The Creamy Filling: We combine traditional ricotta with softened cream cheese and crème fraîche. This simple addition changes the entire game, yielding a velvety, stable cheese layer that doesn’t weep or dry out. It stays luscious from the first bite to the last.
- The Flavor Depth: We use a dynamic duo of ground beef and Italian sausage in the sauce, simmered with aromatics and rich tomato paste. This creates a deeply satisfying meat sauce that clings perfectly to the noodles. You’ll find a similarly satisfying depth of flavor in my recipe for a great weekend side like This Tomato Skillet with Okra and Sausage is My Favorite Quick Dinner Packed with Southern Flavor.
- It’s a Crowd-Pleaser: This recipe is perfect for doubling and feeding a large gathering. Nothing disappears faster from a potluck table than a massive pan of this cheesy goodness. If you’re feeding a crowd quickly, you might also like my These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast.
📝 Ingredients List
| Component | Ingredient | Quantity | Notes |
| Meat Sauce | Ground Beef | 1 lb | 80/20 blend is ideal |
| Italian Sausage | 1/2 lb | Use sweet or spicy, based on preference | |
| Small Onion, finely chopped | 1 | ||
| Garlic, minced | 3 cloves | ||
| Marinara Sauce (Jarred) | 1 (24 oz) pot | Good quality is key | |
| Tomato Paste | 2 Tbsp | For depth of flavor | |
| Italian Seasoning | 1 tsp | ||
| Red Pepper Flakes (optional) | 1/2 tsp | For a little heat | |
| Salt and Pepper | To taste | ||
| Cheese Layer | Ricotta Cheese | 1 (15 oz) container | Whole milk is best |
| Cream Cheese, softened | 1 (8 oz) package | Essential for the ‘million dollar’ texture | |
| Crème Fraîche | 1/2 cup | Or substitute with sour cream | |
| Large Egg | 1 | Acts as a binder | |
| Grated Parmesan Cheese | 1/2 cup | Plus extra for garnish | |
| Shredded Mozzarella Cheese | 2 cups | Divided | |
| Fresh Parsley, chopped | 1 Tbsp | ||
| Other | Lasagna Noodles | 12 | Cooked al dente |
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Swaps and Notes
- Meat: For a lighter option, substitute the beef and sausage with ground turkey or a mix of finely chopped mushrooms and lentils for a vegetarian version.
- Crème Fraîche: If you can’t find crème fraîche, substitute with full-fat sour cream. It provides a similar tang and richness.
- Marinara: While I love using quality jarred sauce for convenience, feel free to use a homemade sauce base. If you’re a sauce purist, check out my Classic Spaghetti Recipe with Homemade Sauce for inspiration.
- No-Boil Noodles: If using no-boil noodles, ensure your sauce is slightly thinner than usual, as the noodles will absorb more liquid during baking.
🔪 Directions: Million Dollar Lasagna
Prep time: 25 minutes | Cook time: 45 minutes | Servings: 8-10
1. Prep and Preheat
- Preheat your oven to 375∘F (190∘C).
- Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
- Lightly grease a 9×13 inch baking dish.
2. Cook the Meat Sauce
- In a large skillet, brown the ground beef, Italian sausage, and chopped onion over medium-high heat.
- Drain off any excess grease. This is crucial for preventing a watery lasagna.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste, marinara sauce, Italian seasoning, red pepper flakes (if using), salt, and pepper.
- Bring to a simmer, then reduce heat and let the sauce simmer gently for 10 minutes to allow the flavors to meld.
3. Mix the Cheese Filling
- In a large mixing bowl, combine the ricotta cheese, softened cream cheese, crème fraîche, egg, Parmesan cheese, 1 cup of the mozzarella cheese, and chopped fresh parsley.
- Stir vigorously until the mixture is completely smooth and creamy. This is the “million dollar” layer, so make sure the cream cheese is fully incorporated.
4. Assemble the Lasagna
- Bottom Layer: Spread a thin layer of the meat sauce over the bottom of your prepared 9×13 dish.
- Noodle Layer: Arrange a layer of cooked lasagna noodles over the sauce. (Usually 4 noodles for this size pan).
- Cheese Layer: Spread half of the creamy cheese mixture evenly over the noodles.
- Sauce Layer: Spoon half of the remaining meat sauce over the cheese layer.
- Mozzarella Layer: Sprinkle a generous layer of the remaining 1 cup of mozzarella cheese over the sauce.
- Repeat: Add another layer of noodles, the remaining creamy cheese mixture, and the remaining meat sauce.
- Top Layer: Finish with a final layer of noodles, then top everything with extra mozzarella and Parmesan cheese for a perfect golden crust.
5. Bake and Serve
- Cover the dish tightly with aluminum foil.
- Bake for 25 minutes.
- Remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbly, melted, and golden brown.
- Rest: The hardest part! Let the lasagna rest on the counter for at least 10 minutes before slicing. This allows the layers to set, making for cleaner, more beautiful slices.
- Garnish with fresh parsley before serving.
💡 Tips for Success
- Drain the Meat: Seriously, don’t skip draining the grease after browning the meat. Too much fat will separate and make your lasagna oily.
- Soften the Cream Cheese: Your cream cheese must be fully softened to room temperature before mixing. Otherwise, you’ll end up with lumps in your filling.
- The Al Dente Noodle Trick: Cook the noodles for a couple of minutes less than the package directs (al dente). They will continue to soften in the oven and won’t turn to mush.
- The Rest is Best: The 10-minute rest is non-negotiable. If you slice it too soon, it will completely fall apart.
Serving Suggestions and Pairings
Million Dollar Lasagna is the definition of a complete meal, but a few simple sides can elevate the experience:
- The Classic Italian Pairing: Serve with a crisp Caesar salad or a simple mixed greens salad dressed with a bright lemon vinaigrette. A perfect contrast to the richness.
- Garlic Bread: You can never go wrong with a side of warm, buttery garlic bread for dipping into the excess sauce.
- Wine Pairing: A bold, dry red wine like a Chianti Classico, Montepulciano, or a full-bodied Merlot pairs beautifully with the rich meat and tomato sauce.
- Dessert: Since this dish is so rich and savory, I recommend a lighter, non-baked dessert to follow, like my This No-Bake Oreo Cream Pie is My Favorite Quick Dessert Hack.
📊 Nutritional Information (Per Serving, Estimated)
| Component | Value |
| Calories | 650-700 kcal |
| Protein | 40-45g |
| Fat | 40-45g |
| Carbohydrates | 35-40g |
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Note: Nutritional information is a rough estimate and will vary based on brands and exact measurements used.
Storage and Leftover Tips
- Refrigeration: Store leftover lasagna in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: The best way to reheat a slice is in the oven. Place a slice on an oven-safe plate, cover loosely with foil, and bake at 350∘F (175∘C) for 15-20 minutes until heated through. The microwave works too, but the edges won’t be as crispy.
- Freezing (Great for Prep!): Lasagna freezes beautifully. Assemble the entire casserole (up to step 4) but do not bake it. Wrap it tightly in plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, then remove the plastic wrap and bake as directed, adding about 10-15 minutes to the covered baking time.
💖 More Recipes You Will Love
If you enjoyed the comfort and complexity of this Million Dollar Lasagna, here are a few other crowd-pleasing, flavor-packed recipes from the Chef Maniac kitchen:
- For a quick, cozy, family dinner: This Mexican Chicken and Rice Casserole is My Favorite One-Pan Dinner That’s Always a Hit
- If you love the rich sauce, try this simpler pasta dish: Classic Spaghetti Recipe with Homemade Sauce
Final Thoughts
This Million Dollar Lasagna is more than just a recipe; it’s an event. It’s the dish that gets requested for every family holiday and the one people ask for the recipe for long after the pan is empty. The combination of rich meat sauce and the ultra-creamy, multi-cheese filling is simply unbeatable.
Give this a try this weekend, and let me know in the comments below what your favorite layer was!
Happy Cooking! — Jason Griffith
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