Few dishes embody the spirit of comfort, celebration, and culinary indulgence like a beautifully layered lasagna. The Million Dollar Italian Lasagna takes this iconic Italian-American classic to decadent new heights. With a name like “Million Dollar,” it promises something extraordinary—and this recipe delivers. Lush layers of creamy ricotta, robust and herbaceous meat sauce, melty mozzarella, and a rich béchamel (yes, we’re going there) create a lasagna that’s as luxurious as it is satisfying. It’s the kind of dish that steals the spotlight at Sunday dinners, holidays, and any gathering where food is the heart of the celebration.
Lasagna has its roots in ancient Greece and Rome, where early pasta-like sheets were layered with sauces and fillings. However, the modern version we know and love—baked with cheese, tomato sauce, and pasta—originated in Naples and later evolved as it migrated with Italian immigrants to the United States. In America, lasagna became heartier, cheesier, and more indulgent—especially when adapted in Italian-American kitchens. This “Million Dollar” version takes cues from both traditions: honoring the Italian base while embracing the richness and generosity of American home cooking.
The secret to the “million dollar” flair lies in its triple-layered cheese strategy: creamy ricotta blended with mascarpone and egg for structure, a silky béchamel that melts into the sauce like velvet, and generous helpings of mozzarella and Parmesan for the gooey, golden top. It’s a dish that feels like a warm hug and tastes like a celebration.
Whether you’re cooking to impress guests or feeding a hungry family, this lasagna is a showstopper. Make it ahead, freeze it, reheat it—it only gets better with time.
Ingredients:
For the Meat Sauce:
2 tablespoons olive oil
1 large yellow onion, finely diced
4 garlic cloves, minced
1 pound ground beef (80/20 preferred)
1/2 pound ground Italian sausage (sweet or spicy, as preferred)
1/4 cup tomato paste
1 (28 oz) can crushed San Marzano tomatoes
1 (15 oz) can tomato sauce
1/2 cup red wine (Chianti or Cabernet works well)
1 teaspoon sugar (balances acidity)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional, for heat)
Salt and black pepper to taste
1/4 cup chopped fresh parsley (for freshness)
1/4 cup chopped fresh basil (optional, for brightness)
For the Ricotta-Mascarpone Layer:
15 oz whole-milk ricotta cheese
8 oz mascarpone cheese (adds richness and creaminess)
1 large egg (binds the mixture)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Salt and pepper to taste
For the Béchamel Sauce (White Sauce):
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk (warm)
1/4 teaspoon ground nutmeg (classic flavor note in béchamel)
Salt and white pepper to taste
1/4 cup grated Parmesan cheese (optional for added flavor)
Cheese Layers & Pasta:
12 lasagna noodles (preferably no-boil or fresh if available)
3 cups shredded whole-milk mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup provolone or fontina cheese (optional but recommended for extra gooeyness)
Garnish (Optional):
Fresh basil leaves
Additional Parmesan for serving
Drizzle of extra virgin olive oil
Instructions:
Step 1: Make the Meat Sauce
Sauté Aromatics: In a large Dutch oven or deep skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5–7 minutes. Add minced garlic and cook another 1–2 minutes, until fragrant.
Brown the Meat: Add ground beef and Italian sausage. Cook until fully browned, breaking apart with a spoon, about 8–10 minutes.
Deglaze & Simmer: Stir in tomato paste and let it toast for 1–2 minutes. Add red wine, scraping up any browned bits. Simmer for 2 minutes.
Add Tomatoes & Seasonings: Add crushed tomatoes, tomato sauce, sugar, dried herbs, and crushed red pepper flakes. Season with salt and black pepper to taste.
Simmer Low & Slow: Reduce heat to low and simmer uncovered for 30–45 minutes, stirring occasionally, until thickened and rich. Stir in fresh parsley and basil at the end.
Pro Tip: The longer you simmer the sauce, the deeper the flavor. For even more depth, make it a day ahead and refrigerate overnight.
Step 2: Prepare the Ricotta-Mascarpone Mixture
In a medium bowl, combine ricotta, mascarpone, egg, Parmesan, parsley, salt, and pepper.
Mix until smooth and creamy. Set aside or refrigerate until ready to use.
Why Mascarpone? It adds a luxurious texture and mellows the tang of the ricotta, elevating the dish from standard to spectacular.
Step 3: Make the Béchamel Sauce
In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 2–3 minutes until lightly golden and nutty-smelling.
Gradually whisk in warm milk, ensuring no lumps form.
Bring to a gentle simmer, stirring constantly, until sauce thickens (about 5–7 minutes).
Add nutmeg, salt, white pepper, and Parmesan (if using). Remove from heat.