This Million Dollar Lasagna is the best easy lasagna recipe out there! Change up the fillings however you’d like- this version is layered with flavorful Italian sausage, marinara and Alfredo sauce. And no boiling noodles required.
You might be wondering why I’m calling this Million Dollar Lasagna- simple. It’s easy and it’s the best lasagna recipe I’ve ever made. It tastes like a million bucks!
Shamless marketing ploy? Oh, you bet. And here’s hoping that it works!
I do have a great story about this recipe though. One of my goals is to work on trying to do most of my cooking for the month in a couple days back-to-back, to maximize my efficiency and get all of my kitchen-and-studio destroying done at one time.
This sounds easier than it is. For me, it’s the equivalent of trying to cook Thanksgiving dinner- on my feet in the kitchen all day, running back and forth, setting up shoots. Throw in filming for videos in there and it’s a chaotic day.
I did this recipe and a Slow Cooker Bolognese on the same day. I made the massive mistake of doing this on a day when the kids were both with me and Dave was not home. It did not go according to plan and I ran out of light to photograph the lasagna. No worries, I’ll just do it tomorrow, I tell David when he gets home.
The next morning, I went to go set up and shoot it. I looked all around for the pan of lasagna and couldn’t find it. We had eaten some the night before, but there was still half a pan remaining. But it was nowhere to be found.
I was just about to ask David where he stashed it when I saw a Tupperware in the fridge. Oh no. He didn’t. He couldn’t have. He knew I had to photograph it. Right? RIGHT?!?!
I opened the container and let out a string of obscenities that would make a sailor blush and cover his ears. My darling husband, in his quest to help, had hacked this beautiful lasagna to pieces and crammed it all in a single container like he was on a weird game show about how much you could fit into a box.
What followed was a long string of texts involving my caps lock, lots of question marks, even more exclamation points, and a very meek, very sincere apology.
But since there is no use in crying over crushed lasagna, and I still had photos to take, I got to work with a nice sharp knife, a few toothpicks, and some fresh cheese. I would say I salvaged the situation pretty well, wouldn’t you?
Tips on how to make lasagna:
I’ve been making lasagna for a long time. I used to boil noodles and make sauce from scratch and all of that. Now I have two boys and am running a website that requires more work than you’ll ever know.
I don’t have time for any of that.
Oven Ready noodles. I have started using oven-ready noodles and like them a lot. Barilla makes flat ones without the ruffled edges. I find that these are superior for stacking and not falling apart. Plus, I think it makes it look more authentic and homemade.
Don’t overstuff your layers– the more you cram in there, the more likely they are to slide around.
Use a good cheese– I use a combination of shredded Italian blend cheese and fresh mozzarella. The fresh mozzarella is, in my opinion, the only cheese that should go on top of a lasagna.
Don’t rush to cut it. I know this is hard, especially when it comes to dinnertime when everyone is at their whiniest, but that baby has to set. The hotter it is when you cut it, the more likely it is to slide apart and look like slop on a plate. Delicious slop, but slop none the less.
What you need for the best lasagna recipe:
[easyazon_link identifier=”B000FCD118″ locale=”US” tag=”gogogogo03-20″]A 9×13 baking pan.[/easyazon_link]. I recommend using a nonstick pan for obvious reasons. You can also use [easyazon_link identifier=”B005H05SXC” locale=”US” tag=”gogogogo03-20″]a lasagna pan,[/easyazon_link] which is just a hair bigger.
[easyazon_link identifier=”B0078P9D8K” locale=”US” tag=”gogogogo03-20″]A skillet[/easyazon_link], for browning sausage.
[easyazon_link identifier=”B00LGLHUA0″ locale=”US” tag=”gogogogo03-20″]A mixing bowl[/easyazon_link]
[easyazon_link identifier=”B01H56LYVK” locale=”US” tag=”gogogogo03-20″]A small offset spatula. [/easyazon_link] I love these so much and use them for tons of things. They really do make a massive difference when it comes to spreading things.
[easyazon_link identifier=”B004QQ1RTC” locale=”US” tag=”gogogogo03-20″]A lasagna server.[/easyazon_link] Definitely not an absolute necessity, but it does make serving lasagna so much easier. I got one as a gift and can’t believe what a difference it made. It works great for brownies too!
If you like this easy lasagna recipe, try these too:
Note: There have been numerous questions regarding the layering, so I have mapped it out:
- Pasta sauce on bottom
- Noodles
- Ricotta/Sausage/Pasta Sauce
- Shredded Cheese
- Noodles
- Ricotta/Sausage/Alfredo
- Shredded Cheese
- Noodles
- Ricotta/Sausage/Pasta Sauce
- Shredded Cheese
- Noodles
- Ricotta/Sausage/Alfredo
- Shredded Cheese
- Noodles
- Pasta Sauce
- Fresh Mozzarella (after initial baking)
Million Dollar Easy Lasagna
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 to 350 F.
- In a medium skillet over medium high heat, brown the sausage. Drain any fat and set aside.
- In a medium mixing bowl, stir together the ricotta, egg, parmesan cheese, parsley and basil.
- Spread 1/4 cup sauce of marinara sauce in the bottom of a 9 x 13" baking pan. Take 3 oven ready noodles and lay them in the bottom of the pan, leaving a small amount of space between each, to account for expanding during baking.
- Top with 1/4 of the ricotta mixture, 1/4 of the sausage and approximately 1/2 cup of marinara. Use a small offset spatula to mix and smooth the mixture from edge to edge. Top with handful (approximately 1/2 cup) shredded cheese.
- Top with three more lasagna sheets, 1/4 more of the ricotta and sausage and 1 cup of alfredo. Mix together and spread from edge to edge. Top with another 1/2 cup cheese.
- Repeat this layering for two more layers, ending with 3 sheets of pasta. Generously spread 1 cup of marinara on top, making sure that the sheets are covered. Cover tightly with foil. Note: the individual layering is detailed right above the recipe if you have questions.
- Bake in preheated oven for 45 minutes. Remove foil and top with slices of 1/4" thick slices of fresh mozzarella. Return to oven and bake for another 15-20 minutes, until melted and bubbling.
- Remove from oven and let cool for 20-25 minutes before serving. If desired, pop back in oven for 5 minutes to rewarm cheese on top. Slice and serve.
Susan P says
I don’t see the oven ready noodles in the ingredient list. How many did you use?
Jacqueline says
I SUPPOSE that’s important 😉 I had one sheet left from the box.
Linda McNeil says
Only three (3) lasagna noodles spread over a 9×13 pan? I don’t understand! Do you stagger the noodles at each layer?
Jacqueline says
Hey Linda! I’ve got a video that I’m finishing up, but its no different than assembling a regular lasagna. The Barilla flat lasagna oven ready sheets that I use are short, so I lay three of them side by side along the length of the pan per layer. There are 16 noodles in the box, and I have one left over at the end.
Jessica says
Am I missing what exactly you do with the creamy Alfredo sauce?? Not sure??
Eileen says
You should be layering the sausage each time as well, right? I didn’t see that mentioned again after the first time but I’m sure you do. Sounds amazing!
Jacqueline says
I use the sausage every layer 🙂
Kristin says
If I do use my own homemade noodles what changes do you think I’d need to make? Same baking time? Would you suggest boiling the noodles first?
Jacqueline says
If you use homemade noodles you can decrease your baking time to probably 20 minutes. I used to boil my noodles first, but now I use the lasagna sheets and don’t boil. Just an extra step and another pot to clean 😉
R says
The ingredient list doesnt make sense when compared to the directions…either the amounts listed on the directions are completely off or the ingredient list is. I would have needed way more alfredo sauce, marinara, and ricotta to actually make it the way the directions stated.
Jacqueline says
Not sure why, but I did add a breakdown of the layers just above the recipe card.
Heather says
You have a 15 oz jar of alfredo in the ingredients but I don’t see where that is used in the directions??
Jacqueline says
I talk about the Alfredo sauce in Step 6.
Misty says
Have you ever assembled the day before, then bake next day?
Jacqueline says
I have not, but that would be fine.
Liz says
Where does the Alfredo sauce come in? I see it in the recipe ingredients but can’t find when to use it?
Jacqueline says
Check Step 6! 🙂
Gennie says
What is the afredo sauce for?
Jacqueline says
Alfredo is used in Step 6.
Alma says
Hi. I’m not understanding how the alfredo sauce is utilized. Do you mix it with the marinara and ricotta? Or do you layer it on top of ricotta mix?
The instructions say… 1/4 more of the ricotta and sauce (which sauce? marinara? ) and 1 cup of Alfredo. Mix together and spread from edge to edge. ( Am I mixing ricotta mix + marinara + alfredo sauce? Not layering, correct?
I would love to give this a try. I keep looking at the picture to see if I can figure out that layering. Thank you.
Gretchen Butler says
Can it be frozen before cooking it, and if so how would it affect the cooking time once I was ready to cook it?
Jacqueline says
Yes, you can freeze it. I would recommend thawing it out before baking, but if that’s not possible, I would plan on increasing your baking time significantly. I can’t offer a time because I have never done this, so I would plan on at least 1:15, checking it periodically after an hour.
Heidi says
Does this hold up well if made a day before then baked the next day?
Jacqueline says
That should work!
Jennifer says
Can you make it the night before and cook it the next evening
Jacqueline says
That should be just fine 🙂
therese bell says
I don’t see in the recipe where you use the alfredo sauce?
Jacqueline says
The Alfredo is used in Step 6.
Andrea Goche says
About Alfredo sauce, when people ask why can’t you just respond instead of saying step 6, clearly it isn’t there if many people are asking, just saying!
Jacqueline says
Because I don’t know how much clearer I can be. It is noted in a layer-by-layer description right above the recipe, as well as in the instructions. Enough people have made it successfully that it would not appear to be due to my writing.
Mary says
I still don’t know where the Alfredo sauce comes into play. You say step 6 but I re-read it over and over and there’s literally no mention of that…? Kinda sad cause I really wanted to try this recipe but the ingredients and instructions confuse me lol just doesn’t make sense!
Sheila says
Can’t figure out why everyone is having so much trouble with what to do with the Alfredo. I thought the directions were perfectly clear. However, I did end up basically doubling the ricotta mix ingredients and used more tomato sauce. It turned out amazing, though!
Valeigh says
This was Sooooo good! Only change is I needed twice the ricotta/egg/cheese mixture…. a 1/4 cup per layer wasn’t cutting it for me, ha. I used your Olive Garden Alfredo recipe, delish…. I had extra sauce so I kind of just poured the extra sauce around… oh my. It was heavenly! This is a keeper! Thank you!
Kasey says
Would love to make this. I’m curious as to whether or not the Alfredo sauce is strong and noticeable? Or does it just give it a more creamy finish?
Jacqueline says
Its definitely not strong- a creamy finish is the perfect way to describe it!
Lynnea says
Jacqueline
No worries… your Instructions were very clear… I swear people just don’t read! I look forward to making this!