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Million Dollar Italian Lasagna

A generous slice of rich, layered Million Dollar Italian Lasagna topped with melted mozzarella cheese.
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This recipe provides detailed steps for making an exceptionally rich, layered Italian lasagna featuring a slow-simmered meat sauce and creamy cheese filling, suitable for a special occasion.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound ground beef (80/20 recommended)
  • 1 pound Italian sausage, casings removed
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup dry red wine
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 1 pound mozzarella cheese, shredded
  • For the Béchamel (Optional): 4 tablespoons unsalted butter, 4 tablespoons all-purpose flour, 2 cups whole milk, pinch of nutmeg

Instructions

  1. Cook the lasagna noodles according to package directions until al dente. Drain and lay flat on parchment paper to prevent sticking.
  2. Prepare the Meat Sauce: Heat olive oil in a large pot over medium heat. Add ground beef and sausage. Cook, breaking up the meat, until browned. Drain excess fat.
  3. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Pour in crushed tomatoes, tomato sauce, and red wine. Stir in oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally. This slow simmer builds flavor.
  5. Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese, and parsley. Mix well.
  6. Prepare the Béchamel (If using): Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Stir in nutmeg.
  7. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  8. Assemble the Lasagna: Spread a thin layer of meat sauce on the bottom of the prepared dish.
  9. Arrange a layer of cooked noodles over the sauce.
  10. Spread half of the ricotta mixture evenly over the noodles.
  11. Top the ricotta layer with one-third of the shredded mozzarella and one-third of the remaining meat sauce. If using béchamel, drizzle one-third of it over the sauce.
  12. Repeat the layering process: noodles, remaining ricotta, one-third of the mozzarella, one-third of the meat sauce, and one-third of the béchamel (if using).
  13. Place the final layer of noodles on top. Cover with the remaining meat sauce. Sprinkle the remaining mozzarella and a generous amount of extra Parmesan cheese over the top.
  14. Cover the dish tightly with aluminum foil. Bake for 30 minutes.
  15. Remove the foil and bake for an additional 15 to 20 minutes, or until the cheese is bubbly and lightly browned.
  16. Let the lasagna rest for 15 minutes before slicing and serving.

Notes

  • For a richer flavor, substitute some of the ground beef with ground veal or pork.
  • If you skip the béchamel, add a thin layer of mozzarella directly over the meat sauce in the middle layers for creaminess.
  • Resting time after baking is crucial; it allows the layers to set, preventing a runny slice.

Nutrition

Find it online: https://delishdreams.com/million-dollar-italian-lasagna-recipe/