Lasagna is a holiday tradition at our house. Growing up I didn’t enjoy the traditional holiday turkey and dressing dinners. My Mom would make lasagna the night before the holiday so I could eat leftover lasagna for my holiday meal. Nowadays I eat the turkey holiday meal but we still have lasagna the night before. This Million Dollar Lasagna recipe is a favorite. Loaded with meat sauce and four kinds of ooey gooey cheese!
This Million Dollar Lasagna is very simple to make. Start with boiling the noodles. While the noodles are cooking, brown the Italian sausage. Add a jar of spaghetti sauce and some tomato sauce to the cooked sausage and let that simmer for 5 or 10 minutes. This will thicken the sauce so your lasagna isn’t watery.
While the sauce is simmering mix up the cheese filling. The filling is a combination of cream cheese, sour cream, and cottage cheese.
To assemble the lasagna, you are going to layer 1/2 of the noodles, 1/2 of the cheese mixture, 1/3 of the mozzarella cheese, 1/2 of the meat sauce, and 1/2 of the parmesan cheese. Repeat the layers and top the casserole with a layer of mozzarella cheese slices.
12 lasagna noodles
1-1/4 lbs Italian sausage or ground beef
1 (24-oz) jar spaghetti sauce
2 (8-oz) can tomato sauce
1 tsp Italian seasoning
1 (24-oz) container cottage cheese
1 (8-oz) block of cream cheese, softened
1/4 cup sour cream
1 egg, beaten
1 Tbsp dried parsley
1 lb mozzarella cheese slices
1/2 cup grated parmesan cheese
Preheat oven to 375ºF.
Cook pasta according to package directions. Drain and set aside.
Brown sausage in a skillet over medium heat; drain. Stir in spaghetti sauce, tomato sauce, and Italian seasoning. Simmer over low heat for 5 to 10 minutes, until the sauce starts to thicken. Remove from heat and set aside.
In a bowl, combine cottage cheese, cream cheese, sour cream, egg, and parsley. Set aside.
Lightly spray a 9×13-inch pan with cooking spray. Spread 1 cup meat sauce in the bottom of the pan. Top with 6 lasagna noodles, lengthwise and overlapping to cover.
Top noodles with half of the cottage cheese, top with third of mozzarella cheese. Spoon 1/2 of meat sauce over cheese; sprinkle with 1/4 cup parmesan.
Repeat layering; starting with 6 lasagna noodles and ending with remaining meat sauce and parmesan cheese. Top with remaining mozzarella cheese. Cover with foil.
Bake lasagna covered for 25 minutes. Remove foil and bake uncovered an additional 30 minutes, until bubbly. Let stand 15 minutes before serving.