Million Dollar Easy Lasagna

      This Million Dollar Easy Lasagna lives up to its name, it’s rich, delicious, and incredibly easy to make! No need to boil noodles, and you can customize the fillings to your liking. This version features layers of flavorful Italian sausage, marinara, and Alfredo sauce for a creamy, indulgent twist.

So why “Million Dollar Lasagna”? Simple, because it tastes like a million bucks! (And yes, I admit, it’s a bit of a shameless marketing move, but hey, if it works, it works!)

I do have a fun story behind this recipe. I’ve been working on batch-cooking most of my meals in just a couple of days to maximize efficiency, and let’s just say, it’s as exhausting as it sounds. It feels like cooking Thanksgiving dinner while simultaneously running a full-on production studio!

On the day I made this lasagna, I was also filming a Slow Cooker Bolognese, all while juggling my kids at home. Chaos ensued, and I ran out of daylight before I could photograph the lasagna. No problem, I thought, I’ll just do it tomorrow.

The next morning, I went to grab the lasagna, but it was nowhere to be found. We had eaten some, but half a pan should have still been there. Just as I was about to ask my husband where he put it, I spotted a Tupperware container in the fridge. Oh no. He wouldn’t. He couldn’t have.

I opened it to find my beautiful lasagna hacked to bits and stuffed into a single container like a contestant on a bizarre game show about cramming food into the smallest space possible. Let’s just say, my reaction involved a lot of caps lock, question marks, exclamation points, and one very apologetic husband.

But since there’s no point crying over squashed lasagna, I grabbed a sharp knife, some toothpicks, and a bit of fresh cheese, and somehow managed to salvage the situation. Crisis averted!

Now, let’s get to making this lasagna (and hopefully, no one will pack it into a Tupperware before you get to enjoy it!).

Ingredients:

• 1 lb Italian Sausage
• 8 oz ricotta cheese
• 1 egg
• 1 cup parmesan cheese
• 1/4 cup chopped parsley
• 1/4 cup chopped basil
• 24 oz jar marinara sauce
• 1 box oven ready lasagna noodles
• 2 cups shredded Italian-blend cheese
• 15 oz jar Alfredo sauce or 1 recipe Olive Garden Alfredo
• 16 oz fresh mozzarella

Instructions:

Preheat Oven: 

• Set your oven to 350°F (175°C).

Cook the Sausage:

•  In a medium skillet over medium-high heat, brown the Italian sausage until fully cooked. Drain excess fat and set aside.

Prepare the Ricotta Mixture:

•  In a medium mixing bowl, combine ricotta cheese, egg, parmesan cheese, parsley, and basil. Stir until well mixed.

Layering the Lasagna:

• Spread ¼ cup marinara sauce on the bottom of a 9×13-inch baking pan.
• Lay 3 oven-ready noodles in the pan, leaving a little space between each for expansion.
• Add ¼ of the ricotta mixture, ¼ of the sausage, and about ½ cup marinara sauce. Use a spatula to smooth the mixture evenly.
• Sprinkle ½ cup shredded cheese over the layer.

Continue Layering:

• Add 3 more lasagna noodles and ¼ of the ricotta mixture and sausage.
• Pour 1 cup Alfredo sauce over and spread evenly.
• Sprinkle another ½ cup shredded cheese.

Repeat:

• Follow the same layering process for two more layers, ending with 3 lasagna sheets.
• Spread 1 cup marinara sauce over the top to fully cover the noodles.

Bake: 

• Cover the dish tightly using foil and bake for 45 minutes.

Add Fresh Mozzarella: 

• Remove the foil, top with sliced fresh mozzarella, and return to the oven for 15-20 minutes until the cheese is melted and bubbling.

Rest & Serve: 

• Remove from the oven and let it rest for 20-25 minutes before slicing. If desired, pop it back in the oven for 5 minutes to rewarm the top layer of cheese.

Enjoy! 

• Serve warm and savor every cheesy, creamy bite!

Tips for Making the Best Lasagna:

      After years of making lasagna, from boiling noodles to preparing sauce from scratch, I’ve learned a few tricks to simplify the process without sacrificing flavor. With two kids and a website that keeps me busier than ever, I’ve streamlined my method to make lasagna easier and just as delicious.

Use Oven-Ready Noodles:

Skip the boiling! Oven-ready noodles save time and effort. I prefer Barilla’s flat noodles (without ruffled edges) because they stack neatly and hold together better. They also give the lasagna a more authentic, homemade look.

Don’t Overstuff the Layers:

It’s tempting to pack in extra filling, but too much can cause the layers to slide around, making it harder to slice and serve neatly. Keep it balanced!

Choose High-Quality Cheese:

I use a mix of shredded Italian blend cheese and fresh mozzarella. The fresh mozzarella, in my opinion, is the only cheese that belongs on top, it melts beautifully and gives the perfect finish.

Let It Rest Before Slicing:

I know, waiting is hard, especially when hungry family members are hovering. But cutting into a piping hot lasagna will cause it to fall apart. Let it rest for at least 10-15 minutes to set properly. Otherwise, you’ll end up with a delicious but messy pile on your plate.

Follow these tips, and you’ll have a lasagna that looks, tastes, and holds together perfectly!

Can Lasagna Be Made in Advance?

Absolutely! Million Dollar Lasagna is an excellent make-ahead meal. You can assemble it the night before and either refrigerate or freeze it until you’re ready to bake.

• Refrigerate: Assemble the lasagna, cover tightly, and store in the fridge overnight. Bake as mentioned, and add a few extra minutes if needed.
• Freeze: Lasagna freezes well, either whole or in portions. Wrap individual slices in plastic wrap and place them in freezer bags, perfect for quick, single-serve meals!

Whether prepping for a busy weeknight or stocking up on freezer meals, this lasagna is a convenient and delicious option!

Additional Notes for Making Lasagna Ahead:

• Make-Ahead Tip: Assemble the lasagna before baking step and either refrigerate or freeze for later use.
• Baking from the Refrigerator: If baking after chilling, add a few extra minutes to the cooking time.
• Baking from Frozen: Thaw completely in the refrigerator before baking as directed.
• Reheating After Freezing: Thaw fully, cover with foil, and bake at 350°F (175°C) for 30-40 minutes until heated through.
• Ingredient Substitutions:
  • Swap in ground turkey or turkey sausage for a lighter version.
  • Use shredded mozzarella instead of sliced fresh mozzarella if preferred.

This method ensures a convenient, delicious meal anytime!