Million Dollar Lasagna

Name: Million Dollar Lasagna
Yield: 1 serving
Cuisine: Macro-Friendly
Ingredients: 4 thick-cut bacon slices, finely chopped (about 1 cup); 1 medium (10 oz.) yellow onion, finely chopped (about 2 cups); 4 large garlic cloves, finely chopped (2 Tbsp.); 2 Tbsp. tomato paste; 2 tsp. dried Italian seasoning; 1/4 cup dry white wine; 1 lb. bulk mild Italian ground pork sausage; 12 oz. ground sirloin (90/10); 1 tsp. kosher salt; 1/2 tsp. black pepper; 1 (32-oz.) jar marinara sauce; 6 Tbsp. unsalted butter; 6 Tbsp. all-purpose flour; 3 cups whole milk; 7 oz. grated Parmesan cheese (1 3/4 cups), divided; 1 (1-lb.) box uncooked lasagna noodles, divided; 1 (15-oz.) container whole-milk ricotta cheese; 16 oz. shredded low-moisture part-skim mozzarella cheese, divided; Roughly chopped fresh basil, for garnish

What makes a lasagna recipe worthy of the name “million dollar?” Well, for starters, it can’t be basic. Everything about it has to be rich, over the top, and a lot more indulgent than its traditional counterpart. That is precisely what this Million Dollar Lasagna manages to be. Bacon adds a smoky backbone to the meat sauce, while ground sirloin and sausage make it meaty and flavorful. A creamy Parmesan béchamel brings a luxurious, cheesy smoothness that balances the tang of the marinara. With layers of ricotta, gooey mozzarella, and golden-baked pasta, each bite is hearty, cheesy, and absolutely satisfying.

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Prep Time

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Cook Time

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Key Ingredients for Million Dollar Lasagna

With thick-cut bacon, pork sausage, and three types of cheese, the name of this lasagna certainly fits the bill. To make Million Dollar Lasagna, you’ll need:

Thick-cut bacon: Adds depth and smokiness, giving the sauce a savory foundation. You can also substitute with pancetta or turkey bacon.
Tomato paste: Concentrates the tomato flavor and helps thicken the sauce.
Italian seasoning: A balanced herb blend (usually oregano, basil, thyme, and rosemary) that adds a classic Italian touch. You can swap for fresh herbs if preferred.
Dry white wine: Deglazes the pan and adds a boost of acidity to the sauce. If needed, use broth with a splash of vinegar in its place.
Bulk mild Italian ground pork sausage: Adds richness and a savory depth. You can use hot Italian sausage if preferred, or chicken or turkey sausage instead.
Ground sirloin (90/10): For a meaty texture and flavor in the lasagna. An 80/20 beef can be used if needed, or opt for ground turkey or chicken for a lighter touch.
Jar marinara sauce: The time-saving base of the sauce. Choose a variety you love.
Parmesan cheese: Adds nuttiness and umami. Swap for Pecorino Romano or Grana Padano for a milder, more buttery flavor.
Uncooked lasagna noodles: Gives the lasagna its structure, absorbing the sauce as it bakes. Pre-boil traditional noodles for a softer bite, or opt for no-boil noodles.
Whole-milk ricotta cheese: Adds body and creaminess to the cheese layer. Part-skim ricotta will offer a lighter texture, or use drained, small-curd cottage cheese in a pinch.
Shredded low-moisture part-skim mozzarella: Provides those classic stretchy, cheesy layers throughout.
Fresh basil: For a bright, aromatic finish. Leave it out or use parsley if preferred.

Recipe Tips From The Test Kitchen

For the best Million Dollar Lasagna, keep these pro tips from our Test Kitchen in mind:

Save the drippings: Save the drippings from the bacon, and cook the onions in them to impart great flavor into the sauce. This also ensures the bacon drippings don’t go to waste, which is a serious Southern sin.
Freshly grated cheese: Stick to freshly grated Parmesan cheese for the béchamel—you don’t want any of those anti-caking agents creating a stringy mess in your sauce.
Spray to coat the foil: You won’t want your foil pulling off any of that cheesy top layer before serving.
Bake covered, then uncover: Bake covered to ensure the noodles soften properly, then uncover for even browning. Broil for those photo-worthy browned spots.
Let it rest: Rest the lasagna at least 10-15 minutes before slicing to help it hold together.

How To Store and Reheat Leftover Lasagna

This lasagna can be completely assembled ahead of time. Cover and refrigerate for up to 24 hours. When ready to bake, preheat oven to 375℉, and let the lasagna stand at room temperature while the oven preheats. The bake time might need to be adjusted slightly.

Refrigerate leftovers tightly covered or in an airtight container for up to four days. To freeze, cover the baked or unbaked lasagna with plastic wrap, then aluminum foil, and place in the freezer for up to one month. Thaw overnight in the refrigerator. To reheat, bake at 375℉, adjusting recipe cook time as needed.

Editor’s Note: This recipe was developed by Giovanna Vazquez; the headnote was written by Kimberly Holland.

Ingredients

4 thick-cut bacon slices, finely chopped (about 1 cup)
1 medium (10 oz.) yellow onion, finely chopped (about 2 cups)
4 large garlic cloves, finely chopped (2 Tbsp.)
2 Tbsp. tomato paste
2 tsp. dried Italian seasoning
1/4 cup dry white wine
1 lb. bulk mild Italian ground pork sausage
12 oz. ground sirloin (90/10)
1 tsp. kosher salt
1/2 tsp. black pepper
1 (32-oz.) jar marinara sauce
6 Tbsp. unsalted butter
6 Tbsp. all-purpose flour
3 cups whole milk
7 oz. grated Parmesan cheese (1 3/4 cups), divided
1 (1-lb.) box uncooked lasagna noodles, divided
1 (15-oz.) container whole-milk ricotta cheese
16 oz. shredded low-moisture part-skim mozzarella cheese, divided
Roughly chopped fresh basil, for garnish

Instructions

Cook bacon in a Dutch oven over medium, stirring often, until bacon is lightly browned and crispy, about 10 minutes. Using a slotted spoon, transfer bacon to a small bowl; reserving drippings in Dutch oven.

Cook bacon in a Dutch oven over medium, stirring often, until bacon is lightly browned and crispy, about 10 minutes. Using a slotted spoon, transfer bacon to a small bowl; reserving drippings in Dutch oven.

Add onion to drippings, and cook, stirring often, until translucent, about 4 minutes. Stir in garlic, tomato paste, and Italian seasoning; cook, stirring constantly, until fragrant, about 1 minute.

Add onion to drippings, and cook, stirring often, until translucent, about 4 minutes. Stir in garlic, tomato paste, and Italian seasoning; cook, stirring constantly, until fragrant, about 1 minute. Add wine and stir until evaporated, about 2 minutes. Increase heat to medium-high, and add sausage, ground sirloin, salt, and pepper; cook, stirring often, until meat crumbles and is no longer pink, 8 to 9 minutes.

Stir in marinara sauce; cook, over medium-high heat, undisturbed, until mixture comes to a low boil. Reduce heat to medium, and simmer, stirring often, until slightly thickened, 15 to 17 minutes. Stir in bacon and remove from heat.

Stir in marinara sauce; cook, over medium-high heat, undisturbed, until mixture comes to a low boil. Reduce heat to medium, and simmer, stirring often, until slightly thickened, 15 to 17 minutes. Stir in bacon and remove from heat.

Meanwhile, melt butter in a medium saucepan over medium. Add flour, cook, whisking constantly, until lightly golden and nutty, about 1 minute.

Meanwhile, melt butter in a medium saucepan over medium. Add flour, cook, whisking constantly, until lightly golden and nutty, about 1 minute. Slowly add milk, and cook, whisking constantly, until thickened and smooth, about 2 minutes. Remove from heat; whisk in 1 cup of the Parmesan cheese until well combined.

Spread 2 1/3 cups of the meat sauce in the bottom of a 13- x 9-inch baking dish.

Spread 2 1/3 cups of the meat sauce in the bottom of a 13- x 9-inch baking dish. Layer 6 lasagna noodles over sauce to cover bottom of dish, breaking and overlapping as needed to fit. Spread 1 1/3 cups of the milk mixture over noodles. Dollop half (about 1 cup) of the ricotta cheese and spread evenly over milk mixture. Sprinkle with 1 1/3 cups of the mozzarella cheese and 1/4 cup of the Parmesan cheese. Repeat layers twice more, omitting ricotta on the top layer.

Lightly coat a sheet of aluminum foil with cooking spray, and place foil, coated side down, over lasagna dish. Place dish on a baking sheet lined with aluminum foil.

Bake in preheated oven, until starting to bubble and cheese is melted, 45 to 55 minutes. Remove foil, and continue baking until bubbly and browned, about 20 minutes. Increase oven temperature to broil; broil until browned in spots, about 3 minutes.

Bake in preheated oven, until starting to bubble and cheese is melted, 45 to 55 minutes. Remove foil, and continue baking until bubbly and browned, about 20 minutes. Increase oven temperature to broil; broil until browned in spots, about 3 minutes. Remove from oven; let rest at least 10 minutes before garnishing with basil and serving.