Million Dollar Lasagna

If you want a lasagna that truly wows, this is it — rich, cheesy, hearty — it really does taste like a million bucks. Loaded with four kinds of cheese and a serious meat sauce, this dish is easy to make ahead, perfect for feeding a crowd, and even freezes well. Pair it with a simple salad and garlic bread and you’ve got a killer meal.

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What’s in it

• Lasagna noodles
• Italian sausage (or you could use ground beef)
• Spaghetti sauce + additional tomato sauce
• Cheese blend: cottage cheese, cream cheese, sour cream, plus an egg & parsley for binding
• Mozzarella (slices)
• Parmesan

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How to make it

1. Preheat & noodles
   Preheat the oven to 375°F (about 190°C). Cook the lasagna noodles according to the package directions. Drain well and set aside.
2. Make the meat sauce
   Brown the Italian sausage (or ground meat) in a skillet, then drain off excess fat. Stir in spaghetti sauce, tomato sauce, and Italian seasoning. Let it simmer for 5–10 minutes so it reduces and thickens a bit.
3. Prepare the cheese layer
   In a bowl, combine the cottage cheese, softened cream cheese, sour cream, beaten egg, and dried parsley. Mix until smooth.
4. Layer it up
   Lightly spray a 9×13-inch baking dish with nonstick spray. Start with about 1 cup of meat sauce on the bottom of the dish. Then:
   • 6 cooked lasagna noodles (arranged to cover)
   • Half of the cheese mixture
   • One-third of the mozzarella
   • Half of the meat sauce
   • Half of the parmesan
   Repeat: noodles → remaining cheese mixture → another third of the mozzarella → remaining meat sauce → remaining parmesan. Then top off with the rest of the mozzarella.
5. Bake
   Cover the pan with foil and bake for about 25 minutes. Remove the foil and bake another ~30 minutes until it’s bubbly and the top is golden. Let the lasagna rest for about 15 minutes before slicing—this helps it set so the slices hold together.

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Make-Ahead & Leftovers

• Advance prep: You can assemble the whole lasagna ahead of time and refrigerate or freeze it until you’re ready to bake.
• Freezing leftovers: Cut into individual portions before freezing. Wrap each piece well (plastic wrap + freezer bag), so you can thaw just what you need.
• Baking from fridge or freezer: If going from fridge, you may need a few extra minutes in the oven. If frozen, thaw first then bake as usual.

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Yield & Serving Suggestions

• Feeds: about 8–10 people with a full 9×13 pan
• Time: ~15 minutes prep, ~55 minutes baking, total ~1 hour 10 minutes

Serve with garlic bread and a fresh salad to round out the meal.

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Tips & Variations

• Swap the sausage for ground turkey or turkey sausage if you want a lighter option.
• If you don’t have mozzarella slices, shredded mozzarella works just fine.
• Be sure your sauce is thick so it doesn’t turn watery in the layers.
• Letting it rest after baking helps prevent the lasagna from falling apart when cut.