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The first time I made this, I brought it to my neighbor’s potluck and someone actually stopped mid-conversation to ask who made it. That doesn’t happen with regular lasagna.

Million dollar lasagna is basically the upgraded version of the classic. Same layers, same concept, but there’s a cream cheese and sour cream mixture that goes between the meat sauce and the mozzarella. That’s the difference. It sounds small but it completely changes the texture. Each bite is richer, creamier, and a little tangy in a way that just works.

It’s also the kind of dish that gets better the next day, which matters a lot if you’re feeding a crowd or doing meal prep.

What It’s Used For

This is a crowd-feeding dish. It works for family dinners, potlucks, meal prepping for the week, or freezing in portions for later. One 9×13 pan feeds 8 to 10 people easily. You can stretch it further if you serve it with a salad and bread.

It’s also one of those recipes you can make ahead without it suffering. Actually the opposite. Building it the night before and refrigerating it overnight lets the layers set properly and the flavors come together. I always try to do this now.

How to Store It

Refrigerate leftovers covered with foil or in an airtight container. It keeps well for 4 to 5 days. Reheat individual portions in the microwave with a splash of water and a cover so it doesn’t dry out.

For freezing, let it cool completely and cut into portions. Wrap each piece tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F covered with foil until heated through, about 25 to 30 minutes.

If you’re freezing the whole pan unbaked, assemble it, wrap it well, and freeze. Bake directly from frozen at 375°F for about 75 to 90 minutes covered, then uncover for the last 20 minutes.

Ingredients

Meat Sauce:

• 1 lb ground beef (80/20)
• 1 lb Italian sausage, casings removed
• 1 jar (24 oz) marinara sauce
• 1 can (14 oz) crushed tomatoes
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste

Cream Cheese Layer:

• 8 oz cream cheese, softened
• 1 cup sour cream
• 1/2 cup ricotta cheese
• 1 egg
• 1 tsp garlic powder
• Salt to taste

Everything Else:

• 12 lasagna noodles, cooked and drained
• 3 cups shredded mozzarella
• 1/2 cup grated parmesan
• Fresh parsley for serving (optional)

Instructions

1. Make the meat sauce. Brown the ground beef and Italian sausage together in a large skillet over medium-high heat. Break it up as it cooks. Drain the excess fat. Add garlic and cook 1 minute. Pour in the marinara and crushed tomatoes, add Italian seasoning, salt, and pepper. Let it simmer on low for 15 to 20 minutes, stirring occasionally. This step matters. Rushing the sauce gives you thin, watery lasagna.
2. Make the cream cheese layer. Mix the softened cream cheese, sour cream, ricotta, egg, garlic powder, and salt in a bowl until smooth. If your cream cheese isn’t soft enough it’ll stay lumpy. Leave it out at room temp for 30 minutes before you start.
3. Cook the noodles. Boil according to package directions, drain, and lay flat on a lightly oiled surface so they don’t stick together. I always cook a few extra noodles because one always tears.
4. Preheat oven to 375°F.
5. Assemble the lasagna. Spread a thin layer of meat sauce on the bottom of a greased 9×13 pan. Add a layer of noodles. Spread half the cream cheese mixture over the noodles. Add another layer of noodles. Spoon half the remaining meat sauce over that. Sprinkle a third of the mozzarella. Repeat with the last of the cream cheese mixture, noodles, remaining meat sauce, and the rest of the mozzarella. Top with parmesan.
6. Bake. Cover tightly with foil and bake for 45 minutes. Remove the foil and bake another 15 to 20 minutes until the cheese is golden and bubbling at the edges.
7. Rest before cutting. This is the step most people skip. Let it sit for at least 15 minutes. If you cut it right out of the oven it will fall apart completely. 15 minutes gives the layers time to set.

Notes

On the meat: Using a mix of beef and Italian sausage is what gives the sauce that depth. If you use only ground beef it tastes a bit flat. The sausage adds fennel, herbs, and fat that you don’t really get otherwise. I made that mistake plenty of times before figuring it out.

On the cream cheese layer: Don’t skip this. That layer is literally the whole point of calling it “million dollar.” It’s what makes people think you spent way more time on this than you did. Some people add a handful of fresh basil into the cream cheese mix. That works well if you have it.