Million dollar sausage lasagna layers browned beef and Italian sausage with creamy ricotta, melted mozzarella, and marinara between tender noodles for a rich, deeply savory bake. It earns its name from the generous filling and the golden cheese on top, and it feeds eight with ease.
The ricotta layer is mixed with an egg, garlic, and herbs so it sets into a creamy slice, while two kinds of meat give the sauce a fennel scented depth. It takes some assembly, but the result is a dependable centerpiece for Sunday dinners and gatherings.
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Why This Million Dollar Sausage Lasagna Recipe Works
Using both ground beef and Italian sausage gives the meat layer more flavor than either one alone. The sausage adds fennel and spice, and the beef keeps the texture meaty.
An egg stirred into the ricotta helps the cheese set, so slices hold together instead of sliding apart. Garlic powder, Italian seasoning, salt, and pepper season the layer evenly.
Baking covered first steams the noodles until tender, and uncovering the pan for the last fifteen minutes lets the cheese bubble and brown. A ten minute rest sets the layers before cutting.
Ingredients for Million Dollar Sausage Lasagna
- Meat layer: one pound ground beef, one pound Italian sausage with the casings removed, one finely chopped small onion, and three cups marinara sauce.
- Cheese layers and noodles: twelve lasagna noodles, fifteen ounces ricotta cheese, three cups shredded mozzarella cheese, half a cup grated Parmesan cheese, one large egg, one teaspoon garlic powder, one teaspoon Italian seasoning, half a teaspoon salt, and a quarter teaspoon black pepper.
Ground beef and sausage. Brown both meats together until no pink remains, and drain the fat so the lasagna does not turn greasy.
Ricotta cheese. Whole milk ricotta makes the creamiest layer, and draining any watery liquid keeps the slices firm.
Mozzarella cheese. Shred a block of low moisture mozzarella for a smooth melt, since bagged shreds can stay grainy.
Marinara sauce. A thick store bought sauce saves time, and three cups is enough to coat the meat and moisten the noodles.
Lasagna noodles. Regular noodles should be boiled until just flexible, while no boil noodles can go in dry if the sauce is generous.
How to Make Million Dollar Sausage Lasagna
1. Cook the noodles. Boil regular lasagna noodles in salted water until just flexible, then drain and lay them flat so they do not stick.
2. Brown the meat. Cook the beef, sausage, and onion in a large skillet over medium heat until no pink remains and the meat reaches 160 F, then drain the fat.
3. Mix the ricotta. Stir the ricotta, egg, garlic powder, Italian seasoning, salt, and pepper together in a bowl until smooth.
4. Build the layers. Heat the oven to 375 degrees F, spread a thin coat of sauce in a baking dish, then layer four noodles, half the ricotta, half the meat, a third of the mozzarella, and more sauce, and repeat.
5. Bake and rest. Finish with noodles, sauce, the remaining mozzarella, and the Parmesan, cover with foil, bake for twenty five minutes, uncover, bake for fifteen minutes more, and rest for ten minutes.
How to Serve Million Dollar Sausage Lasagna
Serve generous squares with a crisp green salad and warm garlic bread, and finish each plate with torn basil or parsley. A bright Italian house salad balances the richness. For a larger Italian spread, add classic Italian meatballs and compare it with Italian sausage lasagna with fennel or baked meat lasagna with nutmeg ricotta.
How to Store and Reheat Million Dollar Sausage Lasagna
Cool the lasagna within two hours, cover it tightly, and refrigerate for up to four days. Reheat single portions in the microwave or in an oven at 350 degrees F, covered with foil, until they reach 165 F. Freeze cut portions for up to three months, and thaw them overnight in the refrigerator before reheating.
Tips and Variations for Million Dollar Sausage Lasagna
Flag the allergens. The lasagna contains wheat, egg, and milk, and some sausages and sauces contain soy or other additives, so check every label.
Do not taste the raw egg mixture. The ricotta layer contains raw egg, and raw meat can carry bacteria, so taste only after the lasagna is baked to 160 F.
Drain the meat. Remove extra fat from the beef and sausage so the layers stay creamy.
Let it rest. Ten minutes of rest lets the layers set so squares hold their shape.
Cover with foil. Spray the foil lightly so it does not stick to the cheese.
Use a deep dish. A nine by thirteen inch dish at least two inches deep holds all three layers.
Add spinach. Thawed and squeezed spinach stirred into the ricotta adds color and flavor.
Check trusted guidance. For safe handling of ground meat and leftovers, read the FDA safe food handling guidance before serving.
Frequently Asked Questions About Million Dollar Sausage Lasagna
Why is it called million dollar sausage lasagna?
The name refers to the rich, generous layers of meat, cheese, and sauce, which taste far more luxurious than a basic lasagna.
Can I make million dollar sausage lasagna ahead of time?
Yes. Assemble it a day ahead, cover and refrigerate, then bake it covered for ten extra minutes.
Can I freeze million dollar sausage lasagna?
Yes. Freeze it baked or unbaked, wrapped tightly, for up to three months, and thaw overnight before baking or reheating.
Do I need to boil the noodles?
Regular noodles should be boiled, but no boil noodles work if the sauce is generous and the dish is covered.
Can I use cottage cheese instead of ricotta?
Yes. Drain it well, and blend it briefly for a smoother layer.
Million Dollar Sausage Lasagna
Equipment
- 9 by 13 inch baking dish
- Large skillet
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 lb Italian sausage casings removed
- 1 small onion finely chopped
- 12 lasagna noodles regular or no boil
- 15 oz ricotta cheese
- 3 cup shredded mozzarella cheese
- 3 cup marinara sauce
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Brown. Cook the beef, sausage, and onion to 160 F and drain the fat.
- Mix. Stir the ricotta, egg, and seasonings until smooth.
- Layer. Layer sauce, noodles, ricotta, meat, and mozzarella three times, ending with Parmesan.
- Bake. Cover and bake at 375 F for 25 minutes, uncover for 15 minutes, then rest 10 minutes.
