Lasagna. Just the word itself conjures images of bubbling cheese, rich tomato sauce, and perfectly tender pasta layers. It’s a dish that speaks of comfort, family, and hearty satisfaction. While countless recipes exist for this Italian classic, there’s something truly special about a lasagna that earns the moniker “Million Dollar.” It’s not about expensive ingredients, but rather the richness of flavor, the perfect balance of textures, and the undeniable feeling of luxury it brings to the table. This recipe, adapted to be inclusive and delicious for everyone, promises to deliver just that.
The Heart of the Lasagna: A Flavorful Meat Sauce
The foundation of any great lasagna is its meat sauce. This isn’t just any bolognese; it’s a slow-simmered symphony of flavors designed to infuse every layer of your lasagna with incredible depth.
Ingredients for the Meat Sauce:
- 2 tablespoons olive oil
- 2 pounds ground beef (80/20 lean is ideal for flavor)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1/2 cup water
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a subtle kick)
- 1 teaspoon sugar (to balance acidity)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish and flavor)
Instructions for the Meat Sauce:
- Brown the Beef: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is fully browned and no pink remains. Drain any excess fat.
- Sauté Aromatics: Add the chopped onion to the pot with the beef and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Build the Sauce: Stir in the crushed tomatoes, tomato sauce, tomato paste, and water. Add the dried oregano, dried basil, red pepper flakes (if using), sugar, and bay leaves. Season generously with salt and freshly ground black pepper.
- Simmer and Develop: Bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it simmer for at least 1.5 to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen. If the sauce becomes too thick, add a little more water.
- Finish the Sauce: Remove the bay leaves before assembling the lasagna. Stir in the fresh parsley. Taste and adjust seasonings as needed. This sauce can be made a day ahead and refrigerated, allowing the flavors to develop even further.
The Creamy Heart: Ricotta and Cheese Layers
While the meat sauce provides the robust backbone, the creamy ricotta and melting cheese layers are what give lasagna its signature comforting texture.
Ingredients for the Cheese Layers:
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, plus more for sprinkling
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound mozzarella cheese, shredded
Instructions for the Ricotta Mixture:
- In a medium bowl, combine the ricotta cheese, egg, 1/2 cup Parmesan cheese, chopped parsley, salt, and pepper. Mix until well combined. This mixture will be spread between the pasta and sauce layers.
The Pasta: Choosing and Preparing
No-boil lasagna noodles are a convenience many appreciate, but traditionalists (and those seeking a slightly better texture) often prefer regular lasagna noodles.
Ingredients for the Pasta:
- 12-16 lasagna noodles (regular or no-boil, depending on preference)
Instructions for the Pasta:
- Regular Noodles: If using regular lasagna noodles, cook them according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Lay them flat on parchment paper or a clean kitchen towel to cool slightly. Do not overcook, as they will cook further in the oven.
- No-Boil Noodles: If using no-boil noodles, no pre-cooking is required.
Assembling the Million Dollar Lasagna
This is where all your hard work comes together! Layering is key to achieving that perfect cross-section.
Equipment:
- 9×13-inch baking dish
Assembly Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- First Sauce Layer: Spread about 1 cup of meat sauce evenly over the bottom of your 9×13-inch baking dish.
- First Pasta Layer: Arrange a layer of lasagna noodles over the sauce. Depending on your noodles and dish size, you may need to overlap them slightly or break some to fit.
- Ricotta Layer: Spread half of the ricotta cheese mixture evenly over the noodles.
- Mozzarella Layer: Sprinkle about a third of the shredded mozzarella cheese over the ricotta.
- Second Sauce Layer: Spoon about 1.5 to 2 cups of meat sauce over the mozzarella layer.
- Repeat Layers:
- Add another layer of lasagna noodles.
- Spread the remaining half of the ricotta mixture.
- Sprinkle another third of the mozzarella cheese.
- Spoon another 1.5 to 2 cups of meat sauce.
- Final Pasta Layer: Place the last layer of lasagna noodles.
- Top with Remaining Sauce and Cheese: Spread the remaining meat sauce over the top noodles.
Expert Tip:* Ensure the noodles are completely covered by sauce to prevent them from drying out during baking.
- Final Cheese Topping: Generously sprinkle the remaining shredded mozzarella cheese and a good amount of grated Parmesan cheese over the top.
Baking to Golden Perfection
Baking is the final stage, transforming your layered creation into a golden, bubbly masterpiece.
Baking Instructions:
- Cover and Bake: Cover the baking dish tightly with aluminum foil.
- Initial Bake: Bake for 25 minutes.
- Uncover and Finish: Remove the foil and continue baking for another 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If you like a darker, crispier top, you can place it under the broiler for a minute or two (watch carefully to prevent burning!).
- Rest: This is crucial! Let the lasagna rest for at least 15-20 minutes after removing it from the oven before slicing and serving. This allows the layers to set, making it much easier to cut and ensuring it holds its shape beautifully.
Serving Suggestions
This Million Dollar Italian Lasagna is a meal in itself, but it pairs wonderfully with a few simple accompaniments:
- Fresh Green Salad: A crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the lasagna.
- Garlic Bread: No Italian-American meal is complete without warm, crusty garlic bread for soaking up any extra sauce.
- Steamed Vegetables: A side of lightly steamed broccoli or green beans can add a touch of green and extra nutrients.
Tips for Success
- Don’t Rush the Sauce: The longer the meat sauce simmers, the more flavor it will develop.
- Season Generously: Taste your sauce and ricotta mixture as you go, adjusting salt and pepper to your liking.
- Prevent Watery Lasagna: If your ricotta cheese seems very wet, you can drain it in a fine-mesh sieve for about 30 minutes before mixing to remove excess moisture.
- Make Ahead: Lasagna is a fantastic make-ahead meal. Assemble it completely, cover tightly, and refrigerate for up to 2 days. When ready to bake, add an extra 10-15 minutes to the covered baking time. You can also freeze unbaked or baked lasagna for up to 3 months. Thaw in the refrigerator overnight before baking.
- Even Layers: Try to spread each layer evenly for a beautiful presentation and consistent texture in every bite.
- Rest, Rest, Rest: Seriously, don’t skip the resting step! It makes all the difference in how cleanly your lasagna slices.
This Million Dollar Italian Lasagna is more than just a recipe; it’s an experience. It’s a dish that brings people together, fills the house with incredible aromas, and leaves everyone feeling utterly content. Enjoy the process of creating this culinary masterpiece, and savor every single delicious bite!