Million Dollar Lasagna

How did we decide to crown this lasagna recipe with million-dollar status? With its three types of meat, three different cheeses, sweet sun-dried tomatoes, mushrooms and lots of spinach in every layer, it felt like a no-brainer to add this to our lineup of million-dollar recipes.

Our million-dollar lasagna lives up to its pricey reputation in taste alone, not for the grocery bill (can you imagine?). It’s straight up luxurious, and a wonderful deviation from a classic lasagna when you’re trying to shake up a weeknight dinner or really impress at the potluck. No-cook lasagna noodles keep assembly a breeze—it’ll be bubbling away in the oven before you know it.

Ingredients for Million-Dollar Lasagna

• Meat: Ground beef, Italian sausage and bacon are all used in this million-dollar lasagna. Bake the bacon ahead of time so it’s ready to be crumbled into the mixture.
• Vegetables: Yes, there’s a good amount of meat, but there are even more vegetables! Onions, mushrooms, spinach and sun-dried tomatoes are in every layer of this lasagna. Make sure to thaw and squeeze the spinach dry, and drain the sun-dried tomatoes.
• Broth: Feel free to use either vegetable or chicken broth in this recipe. Although I’m a meat eater, I prefer vegetable broth because it has a more complex flavor.
• Basil: Fresh basil is key here for that traditional lasagna flavor. Place the basil leaves on top of one another, roll them up and chop them.
• Marinara sauce: If you can, splurge on the best pasta sauce at the store. Marinara is a safe bet, but we’ve been really loving Rao’s creamy roasted garlic sauce.
• No-cook lasagna noodles: You might see lasagna noodles at the store labeled “oven-ready,” “no-bake,” “no-cook” or “no-boil.” They all mean the same thing, and any of them is suitable for this lasagna. As you can probably guess, there’s no need to cook them ahead of time. Just assemble them right into the lasagna from the box!
• Cheese: We really leaned into the million-dollar of it all with three types of cheese: mozzarella, tomato-basil feta, and Parmesan. Make sure you’re using part-skim mozzarella, as fresh mozzarella is too watery.

Directions

Step 1: Cook the meat

Preheat the oven to 350°F. In a Dutch oven, cook the ground beef, Italian sausage and onion in olive oil over medium heat for 8 to 10 minutes or until the meat is no longer pink, breaking up the meat into crumbles as you cook. Add the garlic and cook for one minute. Remove the meat mixture with a slotted spoon to a bowl and set it aside.

Step 2: Finish the sauce

To the same Dutch oven, add the mushrooms and cook and stir until they’re tender. Stir in the broth, spinach, drained sun-dried tomatoes, basil, nutmeg and pepper. Bring the mixture just to a boil, then reduce the heat and simmer for five minutes, stirring occasionally. Stir in the marinara sauce, reserved meat mixture and bacon crumbles, then remove the sauce from the heat.

Step 3: Assemble the lasagna

Spread 1 cup of the sauce into a greased 13×9-inch baking dish. Layer that with three noodles and 2/3 cup of mozzarella cheese. Repeat those layers three more times.

Top the lasagna with the remaining sauce and mozzarella cheese, then sprinkle the tomato-basil feta cheese all over.

Step 4: Bake the lasagna

Cover the lasagna with aluminum foil and bake it for 40 minutes. Remove the foil and continue baking it for 10 minutes or until the noodles are tender. Let the lasagna stand for 10 minutes before serving it. If desired, sprinkle it with Parmesan cheese.

Recipe Variations

• Try just one type of meat: If using three types of meat feels like too much for you, omit the bacon and just use 1 pound of either the ground beef or Italian sausage.
• Use homemade ingredients: Go the extra mile with homemade lasagna noodles and from-scratch pasta sauce as desired.
• Add more veggies: I love adding peas to my homemade lasagna, and they’d work so well here. You could also add roasted eggplant, sauteed bell peppers or cooked carrots. Just make sure they’re cooked in some way to get rid of the moisture, or that moisture will make your lasagna very soggy.
• Go gluten free: Whenever I need to make a gluten-free homemade lasagna, I reach for Barilla Gluten-Free Oven-Ready Lasagne Pasta. You truly cannot tell they’re gluten free. All other components in this recipe are naturally gluten free, but do check to make sure they’re not processed in a facility that handles wheat.

How to Store Million-Dollar Lasagna

Allow million-dollar lasagna to cool completely to room temperature, then transfer leftovers to an airtight container. This lasagna can be kept in the fridge for up to four days. Reheat servings gently in the microwave.

Can you make million-dollar lasagna ahead of time?

Yes, you can make million-dollar lasagna ahead of time. Once the meat sauce is fully cooked, allow it to cool completely to room temperature. Assemble the lasagna in the pan, then cover it tightly with storage wrap. Refrigerate the lasagna overnight.

When you’re ready to bake it, take the lasagna out of the fridge, remove the storage wrap and preheat the oven. Never put a cold pan directly into the oven, or it can crack. Bake the lasagna according to the recipe directions, adding extra baking time as needed.

Million-Dollar Lasagna Tips

What do you serve with million-dollar lasagna?

Serve million-dollar lasagna with lighter sides like a vinegary side salad, steamed zucchini, roasted asparagus or hot honey Brussels sprouts. For something heartier, serve it with homemade garlic bread, creamed spinach or roasted carrots.

Can I make million-dollar lasagna in a different pan?

Yes, you can make a million-dollar lasagna in a different pan. Instead of a 13×9-inch pan, divide the layers evenly between two 8-inch square pans. Baking time will most likely stay the same, but check on them through the oven’s window about five minutes early, just in case.