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Evita's Million Dollar Lasagna

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A decadent lasagna layered with rich sauce, creamy cheese, and hearty ingredients, perfect for family gatherings and weeknight dinners.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Meat
  • 9 sheets Lasagna noodles (preferably no-boil) No-boil noodles are recommended for convenience.
  • 1 lb Ground beef or sausage Feel free to substitute with plant-based options.
Sauce and Cheese
  • 2 cups Tomato sauce Homemade or store-bought.
  • 15 oz Ricotta cheese Combine with salt, pepper, and herbs.
  • 2 cups Mozzarella cheese, shredded For layering and topping.
  • 1/2 cup Parmesan cheese, grated Use as an additional topping.
Herbs and Seasonings
  • 1 tbsp Fresh herbs (basil and oregano) Chopped.
  • to taste Salt and pepper For seasoning.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, brown the ground beef (or sausage) over medium heat. Drain any excess fat.
  3. Add your tomato sauce to the meat, seasoning with salt and pepper. Let it simmer for about 10 minutes.
  4. In a bowl, combine ricotta cheese with salt, pepper, and chopped herbs.
Assembly
  1. Layer the ingredients: Start by spreading some meat sauce at the bottom of a baking dish.
  2. Place a layer of noodles, followed by ricotta, and then mozzarella.
  3. Repeat until you’ve used all ingredients, finishing with mozzarella on top.
Baking
  1. Cover with foil and bake for 25 minutes.
  2. Remove the foil and bake for another 15-20 minutes until the cheese is golden and bubbly.
  3. Let it sit for about 10 minutes before slicing.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 9gSodium: 800mgFiber: 3gSugar: 6g

Notes

This lasagna pairs wonderfully with a fresh salad or garlic bread. Store leftovers in an airtight container in the refrigerator for 4 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C).
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