Description
A rich, layered pasta baked until golden, this Million Dollar Lasagna features butter browned edges and bubbling cheese, perfect for make-ahead comfort food.
Ingredients
Scale
- 900 g (2 lb) ground beef or 50/50 beef–pork blend
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 800 g (28 oz) crushed tomatoes
- 140 g (5 oz) tomato paste
- 120 ml (1/2 cup) dry red wine (optional)
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp sugar (optional)
- 900 g (32 oz) ricotta cheese
- 2 large eggs
- 60 g (1/2 cup) grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 12 no-boil lasagna noodles or 12 sheets fresh pasta
- 450 g (4 cups) shredded part-skim mozzarella
- 2 tbsp chopped fresh parsley for garnish (optional)
Instructions
- Heat 2 tbsp olive oil in a 4–6 L Dutch oven over medium heat. Sauté the onion until translucent, about 5 minutes.
- Add the garlic and cook 30 seconds more, then add the ground meat and brown, about 6–8 minutes, until no pink remains.
- Stir in the tomato paste and cook 2 minutes. Pour in the red wine and scrape browned bits for 1 minute.
- Add crushed tomatoes, sugar, and dried herbs. Reduce heat to low and simmer gently for 25–30 minutes.
- In a bowl, combine ricotta, eggs, Parmesan, salt, and pepper. Mix until smooth.
- Preheat the oven to 180°C (350°F). Spoon a light layer of sauce across the bottom of the baking dish.
- Arrange 3 lasagna noodles in a single layer, then spread 1/3 of the ricotta mix and 1/3 of the mozzarella over it. Repeat two more times and finish with remaining mozzarella.
- Cover the pan with foil and bake for 35 minutes. Remove foil and continue baking for 15–20 minutes until the top is golden.
- Let the lasagna rest for 15 minutes before slicing to help it hold its shape.
Notes
For a vegetarian option, replace the meat with roasted mushrooms and lentils. Make ahead and refrigerate up to 24 hours before baking.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 680
- Sugar: 10g
- Sodium: 920mg
- Fat: 42g
- Saturated Fat: 19g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 140mg