I love this lasagna because it combines everything I adore about traditional lasagna with extra richness and flavor. The creamy ricotta mixture adds a velvety texture, the meat sauce brings depth, and the gooey cheese ties it all together. It’s the perfect dish for family dinners, gatherings, or meal prep since it reheats beautifully.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
No-boil lasagna noodles 1 pound ground beef (or a mix of ground beef and seasoned ground meat) 1 onion, finely chopped 3 cloves garlic, minced 4 cups marinara sauce (or homemade tomato sauce) 15 ounces ricotta cheese 2 cups shredded mozzarella cheese 1 cup grated Parmesan cheese 1 egg Fresh parsley, chopped (for garnish) Salt and pepper to taste 1 tablespoon olive oil
Directions
I preheat the oven to 375°F (190°C).
In a large skillet, I heat olive oil over medium heat and sauté onion and garlic for about 3–4 minutes until soft.
I increase the heat to medium-high and add the ground beef. I cook until browned, then drain any excess fat.
I stir in marinara sauce and let it simmer for about 10 minutes, seasoning with salt and pepper to taste.
In a separate bowl, I mix ricotta cheese, egg, and half of the Parmesan, seasoning lightly with salt and pepper.
In a baking dish, I spread a thin layer of meat sauce at the bottom.
I add a layer of lasagna noodles, then spread some of the ricotta mixture, followed by more meat sauce and shredded mozzarella.
I repeat the layers until all ingredients are used, ending with noodles topped with sauce, mozzarella, and the remaining Parmesan.
I cover the dish with aluminum foil and bake for 25 minutes.
I remove the foil and bake for another 15–20 minutes until the cheese is bubbly and golden.
I let the lasagna rest for 10–15 minutes before slicing and garnish it with chopped parsley before serving.
Servings and Timing
This recipe makes 8–10 servings. Prep time is 20 minutes, cook time is 50 minutes, for a total of 1 hour and 10 minutes.
Variations
Sometimes I make a vegetable version by replacing the meat with sautéed mushrooms, spinach, or zucchini. For extra flavor, I use smoked mozzarella or add a layer of provolone. If I want a spicy version, I add crushed red pepper flakes to the sauce. I’ve also made it with lentils or chickpeas instead of meat for a hearty vegetarian twist.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I bake the lasagna covered at 350°F (175°C) for 20–30 minutes. For longer storage, I freeze individual slices for up to 3 months and thaw them in the fridge before reheating.
FAQs
Can I make this lasagna ahead of time?
Yes, I assemble it a day ahead, cover it tightly, and refrigerate until ready to bake.
Do I have to use no-boil noodles?
No, I can use regular noodles—I just cook them according to package directions first.
Can I freeze unbaked lasagna?
Yes, I wrap it tightly and freeze before baking, then bake straight from frozen, adding about 15 extra minutes.
Can I make it without ricotta?
Yes, I substitute cottage cheese or a mixture of mascarpone and mozzarella.
How do I keep lasagna from being watery?
I let the sauce thicken and rest the lasagna before slicing so the layers set.
What’s the best meat to use?
I like using a mix of ground beef and seasoned ground meat for more flavor.
Can I add vegetables?
Yes, I layer in spinach, mushrooms, or zucchini for added nutrition.
How do I get a crispy top?
I broil it for 2–3 minutes at the end of baking.
Can I make it gluten-free?
Yes, I use gluten-free lasagna noodles and ensure my sauce is gluten-free.
What should I serve with lasagna?
I like pairing it with a fresh green salad, garlic bread, or roasted vegetables.
Conclusion
Easy Million Dollar Lasagna is one of my favorite comfort food recipes because it’s rich, cheesy, and deeply satisfying. Every bite is layered with flavor, making it the kind of meal everyone looks forward to. Whether I make it for a family dinner or a gathering with friends, it always feels like a dish worth celebrating.
Easy Million Dollar Lasagna is a rich, cheesy, and comforting dish layered with creamy ricotta, flavorful meat sauce, and tender noodles. It’s simple to make yet feels indulgent and special, perfect for family dinners or gatherings.
Ingredients
No-boil lasagna noodles
1 lb ground beef (or a mix of ground beef and seasoned ground meat)
1 onion, finely chopped
3 cloves garlic, minced
4 cups marinara sauce (or homemade tomato sauce)
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 egg
1 tbsp olive oil
Fresh parsley, chopped (for garnish)
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat and sauté onion and garlic for 3–4 minutes until softened.
Add ground beef and cook until browned; drain any excess fat.
Stir in marinara sauce, season with salt and pepper, and simmer for 10 minutes.
In a bowl, mix ricotta cheese, egg, and half of the Parmesan cheese; season lightly with salt and pepper.
Spread a thin layer of meat sauce on the bottom of a baking dish.
Add a layer of noodles, then some ricotta mixture, meat sauce, and shredded mozzarella.
Repeat the layers until ingredients are used, finishing with noodles topped with sauce, mozzarella, and remaining Parmesan.
Cover with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15–20 minutes until the cheese is bubbly and golden.
Let rest for 10–15 minutes before slicing. Garnish with chopped parsley before serving.
Notes
For a vegetarian version, substitute meat with mushrooms, spinach, or zucchini.
Use smoked mozzarella or provolone for extra flavor.
Add red pepper flakes to the sauce for a spicy kick.
Broil the top for 2–3 minutes to achieve a crispy cheese crust.
Let the lasagna rest before cutting to ensure clean slices.
