Million Dollar Lasagna

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Ah, “Million Dollar Lasagna” – the name says it all! This isn’t your average weeknight lasagna. It’s the decadent, over-the-top, “special occasion” version that feels like a million bucks. It’s rich, deeply flavorful, and often includes a secret weapon or two (like a creamy layer or a special cheese blend) that takes it to the next level.

Here is a recipe designed to live up to its luxurious name.

Why This Lasagna is “Million Dollar”

· Three-Cheese Ricotta Blend: A luxurious mix of ricotta, cream cheese, and Parmesan for an ultra-creamy layer.
· Two-Meats for Depth: A combination of Italian sausage and ground beef for a more complex flavor.
· “Secret” Flavor Boosters: A splash of wine and a touch of cream in the sauce add richness and sophistication.
· Layered for Perfection: Carefully constructed layers ensure every bite has the perfect balance of pasta, cheese, and sauce.

Million Dollar Lasagna

Serves: 8-10
Prep time: 45 minutes
Cook time: 1 hour (sauce) + 45 minutes (baking)
Rest time: 20 minutes (crucial!)

Ingredients

For the Million Dollar Meat Sauce:

· 1 tbsp olive oil
· 1 lb mild or hot Italian sausage, casings removed
· 1 lb ground beef (80/20)
· 1 medium onion, finely chopped
· 3-4 cloves garlic, minced
· ½ cup dry red wine (like Cabernet Sauvignon) or beef broth
· 2 (24 oz) jars of high-quality marinara sauce
· 1 (6 oz) can tomato paste
· 1 tbsp Italian seasoning
· 1 tsp sugar (to balance acidity)
· ½ cup heavy cream or half-and-half (The “Million Dollar” secret!)
· Salt and black pepper to taste

For the Creamy Cheese Layer:

· 1 (15 oz) container whole milk ricotta cheese
· 1 (8 oz) block cream cheese, softened
· 1 large egg
· 1 ½ cups grated Parmesan cheese, divided
· ¼ cup fresh parsley, chopped
· 1 tsp salt
· ½ tsp black pepper

For Assembly:

· 12 no-boil lasagna noodles (or oven-ready noodles)
· 4 cups (16 oz) shredded mozzarella cheese, divided
· Fresh basil or parsley for garnish

Instructions

Part 1: Make the Rich Meat Sauce

  1. Sauté Meats: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the Italian sausage and ground beef, breaking it up with a spoon. Cook until well-browned. Drain off most of the excess fat.
  2. Aromatics: Add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic and cook for one more minute until fragrant.
  3. Deglaze: Pour in the red wine (or broth), scraping the bottom of the pot to release all the browned bits. Let it simmer until reduced by half.
  4. Simmer: Stir in the marinara sauce, tomato paste, Italian seasoning, and sugar. Bring to a boil, then reduce the heat to low, cover, and let it simmer for at least 1 hour (the longer, the better!), stirring occasionally.
  5. Finish the Sauce: Right before assembling, stir in the heavy cream. Season with salt and pepper to taste. Set aside.

Part 2: Make the Creamy Cheese Filling

  1. In a large bowl, combine the ricotta, softened cream cheese, egg, 1 cup of the Parmesan cheese, parsley, salt, and pepper. Mix until smooth and well-combined.

Part 3: Assemble the Lasagna

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Pan: Spread about 1 cup of the meat sauce evenly on the bottom of a 9×13 inch baking dish.
  3. Layer 1: Place 4 lasagna noodles over the sauce (they can slightly overlap).
  4. Layer 2: Spread half of the creamy cheese mixture over the noodles.
  5. Layer 3: Sprinkle with 1 cup of the shredded mozzarella.
  6. Layer 4: Spoon one-third of the remaining meat sauce over the cheese.
  7. Repeat Layers: Repeat the layers: Noodles -> Remaining creamy cheese -> 1 cup mozzarella -> One-third of the sauce.
  8. Final Layer: For the top layer, place the last 4 noodles. Cover with the remaining meat sauce. Sprinkle with the remaining 2 cups of mozzarella and the remaining ½ cup of Parmesan.
  9. Cover and Bake: Cover the dish tightly with foil that has been sprayed with non-stick spray (to prevent cheese from sticking). Bake for 30 minutes.
  10. Brown the Top: Remove the foil and bake for another 15-20 minutes, or until the cheese is golden brown and bubbly.

Part 4: The Million Dollar Rest

  1. CRUCIAL STEP: Remove the lasagna from the oven and let it rest on a wire rack for at least 20 minutes before cutting. This allows the layers to set, ensuring you get clean, beautiful slices instead of a soupy mess.

Garnish with fresh basil or parsley and serve. This lasagna truly tastes like a million dollars!

🌟 Pro-Tips for a True Million-Dollar Experience:

· No-Boil Noodles are Key: They absorb the perfect amount of moisture from the sauce, resulting in a perfectly textured pasta.
· Use Whole Milk Cheeses: The extra fat content is essential for richness and preventing a grainy texture.
· Don’t Rush the Sauce: The long, slow simmer develops a deep, complex flavor that is the foundation of the entire dish.
· The Rest is Non-Negotiable: Seriously, don’t skip it! It’s the difference between a masterpiece and a mess.
· Make-Ahead: You can assemble the entire lasagna up to 24 hours in advance. Cover and refrigerate, then bake straight from the fridge, adding 10-15 minutes to the covered baking time.

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