Million Dollar Lasagna – Better Than Takeout
Million Dollar Lasagna is the ultimate comfort food, and this recipe is the best you’ll find. After making it dozens of times, I’ve discovered the trick to preventing soggy lasagna. The result? A creamy, cheesy, and hearty classic that’s better than takeout. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Garlic Butter Steak Bites Shell Pasta with Parmesan Cream and Creamy Garlic Shrimp.
Why This Million Dollar Lasagna – Better Than Takeout Is Pure Comfort
- Creamy ricotta and mozzarella cheese blend
- Meaty sauce with ground beef and Italian sausage
- Easy no-boil lasagna noodles for convenience
- Better than takeout taste at home
What You'll Need for Million Dollar Lasagna – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb ground beef
- 1 lb Italian sausage
- 1 onion
- 3 cloves garlic
- 2 cans (28 oz each) crushed tomatoes
- 1 can (6 oz) tomato paste
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 12 lasagna noodles (no-boil)
- Salt
- Black pepper
- Italian seasoning
- Red pepper flakes
- Dried basil
- Dried oregano
- Optional: Fresh basil
- Optional: Grated Parmesan cheese
- Optional: Garlic bread
📝 Ingredient Notes
- ground beef: 80/20 ground beef works best
- Italian sausage: mild or spicy, as preferred
- lasagna noodles: no-boil noodles for convenience
🛒 Tools & Equipment I Recommend
- Large Skillet — Prevents overcrowding and ensures even cooking → See on Amazon
- 9×13-inch Baking Dish — Perfect size for lasagna, pays for itself vs takeout → See on Amazon
How to Make Million Dollar Lasagna – Better Than Takeout
- Step 1: Preheat oven to 375°F (190°C). In a large skillet, cook ground beef and Italian sausage over medium heat until browned. Drain fat.
- Step 2: Add onion and garlic to the skillet. Cook until softened. Stir in crushed tomatoes, tomato paste, salt, pepper, Italian seasoning, red pepper flakes, basil, and oregano. Simmer for 15 minutes.
- Step 3: Spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of lasagna noodles over the sauce. Spread 1/3 of the ricotta cheese over the noodles, followed by 1/3 of the mozzarella cheese and 1/4 of the Parmesan cheese.
- Step 4: Repeat layers two more times, starting with the meat sauce and ending with the Parmesan cheese.
- Step 5: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly. Let lasagna rest for 10 minutes before serving.
Cook's Tips for Perfect Million Dollar Lasagna – Better Than Takeout
- : Use no-boil lasagna noodles for convenience. They absorb liquid from the sauce while baking.
- Common mistake and fix: To prevent soggy lasagna, make sure to drain the fat from the meat and don't overcook the noodles. If your lasagna is still soggy, try baking it uncovered for an additional 10-15 minutes.
- : For an extra layer of flavor, brown the meat and sausage before adding the vegetables. This helps to develop the meat's flavor.
- : Let your lasagna rest for 10 minutes before serving. This allows the cheese to set and makes it easier to serve.
Storing & Reheating Million Dollar Lasagna – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Million Dollar Lasagna can be assembled up to 24 hours in advance. Store in the refrigerator until ready to bake.
Freezing Million Dollar Lasagna – Better Than Takeout
Freeze leftovers for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 20-25 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Add a little water or milk to prevent drying out.
Recipe Notes
- Chef tip: For an even cheesier lasagna, add an additional 1/2 cup of mozzarella cheese to each layer.
- Best substitution: Substitute ground turkey or chicken for the ground beef and Italian sausage for a lighter version.
- Make-ahead: Million Dollar Lasagna can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking.
- Scaling: This recipe can be doubled or halved to serve more or fewer people.
- Troubleshooting: If your lasagna is still soggy after baking, try baking it uncovered for an additional 10-15 minutes. If the cheese is browning too quickly, cover the dish with aluminum foil.
Want to level up this recipe?
Meat Thermometer — Ensures perfectly cooked meat and prevents overcooking → Check price on Amazon
Million Dollar Lasagna – Better Than Takeout
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 lb Italian sausage
- 1 onion
- 3 cloves garlic
- 2 cans (28 oz each) crushed tomatoes
- 1 can (6 oz) tomato paste
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 12 lasagna noodles (no-boil)
Seasonings
- Salt
- Black pepper
- Italian seasoning
- Red pepper flakes
- Dried basil
- Dried oregano
Optional Toppings
- Fresh basil
- Grated Parmesan cheese
- Garlic bread
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large skillet, cook ground beef and Italian sausage over medium heat until browned. Drain fat.
- Step 2: Add onion and garlic to the skillet. Cook until softened. Stir in crushed tomatoes, tomato paste, salt, pepper, Italian seasoning, red pepper flakes, basil, and oregano. Simmer for 15 minutes.
- Step 3: Spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of lasagna noodles over the sauce. Spread 1/3 of the ricotta cheese over the noodles, followed by 1/3 of the mozzarella cheese and 1/4 of the Parmesan cheese.
- Step 4: Repeat layers two more times, starting with the meat sauce and ending with the Parmesan cheese.
- Step 5: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly. Let lasagna rest for 10 minutes before serving.
Notes
- Chef tip: For an even cheesier lasagna, add an additional 1/2 cup of mozzarella cheese to each layer.
- Best substitution: Substitute ground turkey or chicken for the ground beef and Italian sausage for a lighter version.
- Make-ahead: Million Dollar Lasagna can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking.
- Scaling: This recipe can be doubled or halved to serve more or fewer people.
- Troubleshooting: If your lasagna is still soggy after baking, try baking it uncovered for an additional 10-15 minutes. If the cheese is browning too quickly, cover the dish with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze leftovers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in a 350°F (175°C) oven for 20-25 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Add a little water or milk to prevent drying out.
- Make ahead: Million Dollar Lasagna can be assembled up to 24 hours in advance. Store in the refrigerator until ready to bake.
Nutrition Per Serving
- Calories: 470
- Protein: 32g
- Fat: 24g
- Carbs: 36g
- Fiber: 3g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 105mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Million Dollar Lasagna – Better Than Takeout FAQs
Yes, Million Dollar Lasagna can be assembled up to 24 hours in advance. Store in the refrigerator until ready to bake.
To prevent soggy lasagna, make sure to drain the fat from the meat and don't overcook the noodles. If your lasagna is still soggy, try baking it uncovered for an additional 10-15 minutes.
Yes, Million Dollar Lasagna can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking.
While you can't cook lasagna in the air fryer, you can use it to cook the meat and vegetables before assembling the lasagna in the oven.
Substitute ground turkey or chicken for the Italian sausage for a lighter version. You can also use spicy Italian sausage for an extra kick.
A Warm Final Note
I can’t wait for you to try Million Dollar Lasagna – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
