Million Dollar Lasagna

This recipe is called Million Dollar Lasagna, probably because it costs that much to make! It's designed for a big meal, perfect for feeding a hungry family or a crowd. Unlike a standard lasagna, this version takes richness to the next level with a creamy cheese mixture that includes ricotta, cream cheese, and sour cream, making each layer extra decadent. The combination of Italian sausage and beef mince also adds a depth of flavour that sets it apart from a traditional lasagna. If you're looking for a truly indulgent, comforting meal, this is the lasagna to make!

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Million Dollar Lasagna

Ingredients:

For the Meat Sauce:

500g beef mince

500g Italian-style sausages, casings removed

1 medium onion, diced

3–4 cloves garlic, minced

2 x 680g jars of good-quality pasta sauce

1 tsp dried basil

1 tsp dried oregano

½ tsp crushed chilli flakes (optional for heat)

Salt and pepper, to taste

For the Cheese Mixture:

450g ricotta cheese

225g cream cheese, softened

1 cup sour cream

2 cups grated mozzarella cheese

½ cup grated Parmesan cheese

1 large egg

¼ cup chopped fresh parsley (or 2 tsp dried)

For Assembly:

12–15 lasagne sheets (cooked al dente or use oven-ready sheets)

2 cups grated mozzarella cheese (extra for layering)

¼ cup grated Parmesan cheese (for topping)

Instructions:

Prepare the Meat Sauce:

1. Heat a large frying pan over medium heat. Add the beef mince, sausage meat, and onion. Cook until browned and fully cooked, breaking up the meat as it cooks.

2. Add the garlic and cook for another minute until fragrant.

3. Stir in the pasta sauce, basil, oregano, chilli flakes (if using), salt, and pepper. Simmer for 15–20 minutes, stirring occasionally.

Make the Cheese Filling:

4. In a medium bowl, mix together ricotta, cream cheese, sour cream, 2 cups mozzarella, Parmesan, egg, and parsley until smooth and well combined.

Assemble the Lasagna:

5. Preheat oven to 190°C (375°F).

6. Spread a thin layer of meat sauce on the bottom of a 23x33cm (9x13 inch) baking dish.

7. Add a layer of lasagna sheets (3–4 sheets).

8. Spread ⅓ of the cheese mixture over the noodles.

9. Add ⅓ of the meat sauce.

10. Repeat layers (lasagna sheets, cheese mixture, meat sauce) two more times, finishing with a final layer of lasagna sheets topped with the remaining meat sauce.

11. Sprinkle the extra 2 cups of mozzarella and ¼ cup Parmesan over the top.

Bake the Lasagna:

12. Cover the dish with foil (spray with cooking spray to prevent sticking).

13. Bake for 25 minutes. Remove foil and bake for another 20–25 minutes, until the cheese is golden and bubbling.

14. Allow to rest for 10–15 minutes before slicing.

Variations

• Vegetarian Option: Swap the meat for sautéed courgette, mushrooms, spinach, or eggplant.

• Low-Carb Version: Use thinly sliced zucchini or eggplant instead of lasagne sheets.

• Different Cheeses: Replace ricotta with cottage cheese or add extra cheeses like provolone or fontina.

• Spicy Lasagna: Add diced jalapeños or extra chilli flakes to the sauce for a fiery kick.

• White Sauce Variation: Swap the pasta sauce for a béchamel sauce for a creamy version.

Tips

• Make Ahead: Assemble the lasagna a day in advance, cover, and refrigerate. Bake when ready to serve.

• Freezing: Freeze the assembled (uncooked) lasagna for up to 3 months. Thaw overnight in the fridge before baking.

• Even Layers: Spread each layer evenly for a perfect slice.

• Cooking Lasagne Sheets: If using standard lasagne sheets, slightly undercook them, as they will continue cooking in the oven.

• Extra Flavour: Add a splash of red wine or balsamic vinegar to the meat sauce for depth.