- 2 cups ricotta cheese
- 1 egg
- 3 cups shredded mozzarella cheese
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Equipment Needed
- Large pot for boiling noodles
- Skillet for browning meat
- Mixing bowl
- 9×13 inch baking dish
- Aluminum foil
- Measuring cups and spoons
- Spoon for mixing and layering
Step-by-Step Instructions
When I first made Million Dollar Lasagna, I started by boiling my lasagna noodles in a large pot. The trick is to salt the water generously; it makes a world of difference in flavor. I let them boil for about 8 to 10 minutes until they were al dente. The key here is not to overcook them, as they will continue cooking in the oven. I’ll be honest – the first time I made this, I ended up with mushy noodles!
As the noodles were cooking, I turned my attention to the meat. In a skillet, I combined the ground beef and Italian sausage, browning them until they were fully cooked. I took a moment to appreciate the savory scent that filled my kitchen, making my mouth water. I drained any excess grease and added garlic powder, oregano, salt, and pepper for a flavor boost. Mixing in the marinara sauce was the pièce de résistance—it added that perfect acidity to balance the richness of the cheese.
Now, for the fun part! In a mixing bowl, I combined the ricotta cheese with an egg, mixing until smooth. I find this step vital; it helps bind everything together beautifully. Layering requires a bit of finesse: I started with a little marinara sauce at the bottom of my 9×13 baking dish to prevent sticking, added the noodles, then the meat mixture, and dolloped the ricotta on top. I repeated this layering process, finishing with a generous layer of mozzarella cheese on top and a sprinkle of some extra oregano for good measure. (See the next page below to continue…)