Million Dollar Lasagna is the rich, layered pasta bake that lives up to its name—overflowing with seasoned ground beef, creamy ricotta, gooey mozzarella, and a savory blend of marinara and béchamel sauces. Whether you’re hosting a family gathering or prepping comfort food for the week, this indulgent dish delivers restaurant-level satisfaction from your home oven.
Why You’ll Love This Recipe
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Creamy, cheesy layers with bold, meaty flavor
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Freezer-friendly and ideal for meal prep
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Customizable with vegetarian or sausage options
Ingredients Breakdown
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12 lasagna noodles – Traditional or no-boil; forms the hearty structure of the lasagna.
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1 pound ground beef – Can be swapped with sausage or plant-based meat for variety.
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15 oz ricotta cheese – Creamy base for the cheesy filling.
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3 cups shredded mozzarella cheese – For that irresistible gooey, melty layer.
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1 cup grated Parmesan cheese – Adds sharp, nutty flavor to each layer.
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2 cups marinara sauce – A classic tomato base that ties it all together.
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1 cup béchamel sauce (optional) – Adds rich, velvety smoothness (highly recommended for that “million dollar” texture).
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1 egg – Helps bind the ricotta mixture.
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2 teaspoons Italian seasoning – Brings in a savory herb flavor.
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Salt and pepper to taste – Essential for seasoning the meat and cheese mix.
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Fresh basil (optional) – For garnish and a touch of brightness at the end.
Tips and Tricks
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Use whole milk ricotta for the creamiest texture.
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Add a pinch of red pepper flakes to the meat for heat.
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Use a deep baking dish to prevent overflow.
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Letting the lasagna rest ensures clean, neat slices.
Variations and Customizations
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Vegetarian: Replace meat with sautéed spinach, mushrooms, or lentils.
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Sausage swap: Use spicy Italian sausage for bold flavor.
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Cheese lovers: Add provolone or fontina between layers.
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Low-carb: Try with zucchini slices instead of pasta.
Pairing Suggestions
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Serve with garlic bread, Caesar salad, or roasted vegetables.
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Finish the meal with tiramisu or panna cotta for an Italian feast.
Storage Instructions
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Wrap tightly and freeze for up to 2 months.
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To Reheat: Thaw overnight and warm in a 350°F oven until heated through.
Popular Questions
Do I need béchamel sauce?
No—but adding it creates a creamier, richer layer that elevates the dish.
Can I make it ahead?
Yes. Assemble the lasagna and refrigerate for up to 24 hours before baking.
What’s the best way to keep the layers intact when slicing?
Let the lasagna rest 15–20 minutes before cutting. This helps the cheese and sauce set.
