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Carla’s Million Dollar Lasagna

A thick, layered slice of million dollar lasagna featuring rich meat sauce and creamy cheese on a white plate.
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This is the ultimate, rich, five-cheese lasagna featuring a slow-simmered meat sauce and a creamy béchamel layer, making it an impressive dish for any gathering.

Ingredients

Scale
  • 1 pound ground beef
  • 1 pound sweet Italian sausage, casings removed
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup dry red wine (optional)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon nutmeg (secret ingredient)
  • 1 pound lasagna noodles (oven-ready or traditional)
  • 1 pound whole milk mozzarella cheese, shredded
  • 8 ounces provolone cheese, thinly sliced
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 cup grated Parmesan cheese (for béchamel)

Instructions

  1. Prepare the Meat Sauce: In a large pot, brown the ground beef and sausage over medium heat. Drain off excess fat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in crushed tomatoes, tomato sauce, red wine (if using), oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally. This slow cooking develops the rich flavor.
  2. Prepare the Cheese Filling: In a medium bowl, combine the ricotta cheese, beaten egg, 1/4 cup Parmesan cheese, parsley, and nutmeg. Mix well until fully combined. Set aside.
  3. Make the Béchamel Sauce (The Secret Layer): In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux. Gradually whisk in the warm milk until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the remaining 1/2 cup of Parmesan cheese. Season lightly with salt and pepper.
  4. Cook Noodles: If using traditional lasagna noodles, cook them according to package directions until al dente. Drain and lay flat on parchment paper to prevent sticking. If using oven-ready noodles, skip this step.
  5. Assemble the Lasagna: Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish. Spread a thin layer of meat sauce on the bottom of the dish.
  6. Layer 1: Arrange a layer of noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles. Top with half of the sliced provolone cheese.
  7. Layer 2: Spread one-third of the remaining meat sauce over the provolone. Drizzle half of the béchamel sauce over the meat sauce. Sprinkle with one-third of the shredded mozzarella.
  8. Layer 3: Add another layer of noodles. Spread the remaining ricotta mixture. Top with the remaining provolone cheese.
  9. Layer 4: Spread the remaining meat sauce. Drizzle with the remaining béchamel sauce. Top with the remaining mozzarella cheese and a final sprinkle of Parmesan.
  10. Bake: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and lightly browned.
  11. Rest: Let the lasagna rest on the counter for 15 minutes before slicing and serving. This allows the layers to set properly.

Notes

  • Using whole milk dairy products contributes significantly to the richness and creamy texture of this decadent lasagna recipe.
  • For an even deeper meat flavor, substitute half of the ground beef with ground veal.
  • If you prefer a thicker sauce, allow the meat sauce to simmer uncovered for the last 20 minutes of cooking time.

Nutrition

Find it online: https://cookingbycarla.com/million-dollar-lasagna-recipe/