Million Dollar Italian Lasagna

Million Dollar Italian Lasagna is my answer to special occasions or chilly Sundays when dinner needs to make people happy Every slice is stacked with savory Italian sausage tangy tomato sauce and a pillowy soft cheese filling that gets its richness from both cottage cheese and cream cheese It is always the first tray emptied at potlucks and gatherings

I made it first for my sister’s birthday and every guest asked for the recipe as soon as they took a bite Since then it has become our celebration dish

Ingredients

• Lasagna noodles: The classic backbone that holds up all those luscious layers Choose ones that are sturdy and do not overcook
• Italian sausage or ground beef: Adds rich meaty depth to the sauce Try to find sausage with a nice blend of herbs
• Spaghetti sauce and tomato sauce: Form the robust base Pick a spaghetti sauce you actually enjoy the taste of since it carries a lot of flavor
• Italian seasoning: Brings an herby touch Seek out a blend with plenty of basil and oregano
• Cottage cheese: Gives creaminess and a subtle tang Whole milk cottage cheese keeps the middle super tender
• Cream cheese: Softened cream cheese melts into the filling making it decadent Try for the block style not whipped tubs
• Sour cream: Rounds out tang and velvety mouthfeel Full fat is best for richness
• Egg: Helps bind the cheese mixture for neat slices
• Dried parsley: Sprinkles a bit of freshness I like to check that the leaves are still bright green in the jar
• Mozzarella cheese slices: Melts into gooey stretch across every bite Try to buy fresh slices for best melt
• Grated parmesan cheese: Adds nutty salty finishing flavor Go for block parmesan and grate it right before for best taste

Step-by-Step Instructions

Cook the Pasta:

Boil a large pot of salted water and cook lasagna noodles according to their package instructions until just tender They should be slightly firm Drain well and lay flat on cloth so they do not stick

Brown the Meat and Build the Sauce:

In a large skillet over medium heat cook Italian sausage or beef until fully browned and crumbly Use a sturdy spoon to break it up as it cooks Drain all excess fat for a cleaner sauce Add spaghetti sauce tomato sauce and Italian seasoning Simmer together for five to ten minutes stirring every few minutes until the sauce is thick and aromatic

Make the Cheese Mixture:

Combine cottage cheese softened cream cheese sour cream beaten egg and dried parsley in a large bowl Stir with a wooden spoon until fully combined and completely creamy This is the heart of the million dollar layers so be sure everything is smoothly mixed

Prepare Your Pan:

Lightly spray a nine by thirteen inch baking pan to prevent sticking Spread one cup of the meat sauce across the bottom in a thin layer that covers the whole surface

Create the First Layer:

Place six cooked lasagna noodles lengthwise in the pan making sure they overlap slightly so there are no gaps Dollop on half of the cheese mixture and spread gently so you do not disturb the noodles Arrange one third of the mozzarella slices in a single layer spoon on half of the remaining meat sauce and sprinkle with a quarter cup of parmesan cheese

Second Layer and Top:

Repeat the process with the remaining noodles cheese mixture a second third of mozzarella remaining sauce and another quarter cup of parmesan For the top layer with any remaining mozzarella and parmesan so you have a deeply cheesy finish

Bake the Lasagna:

Cover tightly with foil so the cheese does not overbrown Bake for twenty five minutes at three seventy five degrees F then carefully remove the foil and finish uncovered for thirty minutes until the lasagna is bubbling and the cheese is deeply golden Allow it to rest for fifteen minutes outside the oven so it slices cleanly and the layers set

Pin

The cream cheese layer is what my family chats about the most at the table We once had three kinds of lasagna at a party and everyone went back for the one with that ultra rich filling

Storage Tips

Once the lasagna is cool cut it into slices and store tightly covered in the fridge for up to four days The plush texture stays intact For longer storage wrap well and freeze up to two months I like to freeze in individual portions to make reheating easy Later just pop a slice in the oven covered with foil at three hundred fifty degrees F until hot or microwave gently

Ingredient Substitutions

You can swap Italian sausage for ground turkey for a lighter version A meatless sausage will work great too If you do not have cottage cheese ricotta makes a classic stand in and a mixture of Greek yogurt and cream cheese blends up creamy Mozzarella in block form shredded works just as well if slices are not handy

Serving Suggestions

Serve this lasagna hot with a simple salad of mixed greens tossed in balsamic vinaigrette The tartness balances the richness Garlic bread is always a welcome touch to keep things classic Sprinkle extra parmesan and torn basil over the top for a fresh finish that feels special

Pin

A Bit of History

Italian American lasagna found its footing after World War Two as pasta sheets became easy to buy and families embraced sharing big casseroles with generous cheese layers This recipe is a spin on the tradition with even more richness and comfort in every slice It never fails to bring everyone to the table

The first time I walked away from the table and saw nothing but the empty pan I knew I had found a crowd pleaser with staying power This is one of those recipes I get asked for again and again

Recipe FAQs

→ What type of meat works best?

Italian sausage offers savory herbs and a rich texture, but ground beef or a mix of both can also provide depth and flavor.

→ Can I substitute the cottage cheese?

Ricotta can replace cottage cheese for a creamier texture, though cottage cheese lends a light, tender finish to the layers.

→ How do I avoid soggy noodles?

Cook noodles until just tender and drain well. Letting the lasagna rest after baking helps layers set firmly for clean slices.

→ Is it possible to prepare this in advance?

Yes, the layers can be assembled and refrigerated overnight, then baked when ready. Add a few extra minutes baking time if cold from the fridge.

→ Can leftovers be frozen?

Portion cooked slices, wrap tightly, and freeze for up to two months. Thaw before gentle reheating to preserve texture and flavor.