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Creamy Million Dollar Lasagna
Dominique

Creamy Million Dollar Lasagna

This Creamy Million Dollar Lasagna is a comforting dish featuring layers of tender pasta, rich meat sauce, and a decadent creamy cheese filling that melts in your mouth. It’s a family favorite perfect for gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground beef or a mix of beef and Italian sausage
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 (15 ounce) cans tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1/2 cup red wine (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon oregano
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste
  • 15 ounces ricotta cheese, whole milk
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warm
  • 1/2 teaspoon nutmeg, freshly grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 12-15 lasagna noodles (no-boil or oven-ready)
  • 8 ounces mozzarella cheese, shredded
  • 4 ounces provolone cheese, thinly sliced (optional)

Method
 

  1. Heat olive oil in a large pot over medium heat. Add ground beef, breaking it apart with a spoon. Cook until browned, then drain excess fat.
  2. Stir in chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Pour in crushed tomatoes, tomato sauce, tomato paste, and red wine if using. Add parsley, basil, oregano, sugar, salt, and pepper. Bring to a simmer, then reduce heat to low, cover and cook for at least 1 hour.
  4. In a medium bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, 1/4 cup fresh parsley, salt, and pepper. Mix well and set aside.
  5. Melt butter in a medium saucepan over medium heat. Whisk in flour to create a roux. Gradually whisk in warm milk, stirring constantly until thickened, about 5-7 minutes.
  6. Remove from heat and stir in nutmeg, salt, and white pepper.
  7. Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce at the bottom of a 9x13 inch baking dish. Place a layer of lasagna noodles over the sauce.
  8. Spread half of the ricotta mixture over the noodles. Top with meat sauce, followed by mozzarella and provolone. Pour one-third of the béchamel sauce over the cheese layer.
  9. Repeat layers: noodles, remaining ricotta, meat sauce, mozzarella/provolone, béchamel.
  10. For the final layer: noodles, remaining meat sauce, rest of béchamel. Top with additional mozzarella and Parmesan cheese.
  11. Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 20-25 minutes until golden brown.
  12. Let the lasagna rest for at least 15-20 minutes before slicing and serving.

Notes

For best results, simmer the meat sauce for 1-2 hours. Use warm milk in the béchamel to avoid lumps. Don’t skip the resting period after baking to ensure clean slices.