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.
Recipe Tips From The Test Kitchen
- 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.
- The 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 lasagna stand at room temperature while 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 unbaked lasagna with plastic wrap, then aluminum foil, and place in the freezer. To reheat, bake at 375℉, adjusting recipe cook time as needed.
- Pre-shredded cheese like mozzarella works here, or even mozzarella cheese slices.
- However, 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.
- Serve with mixed green salad or lemon broccolini.
- Substitute ricotta cheese for small-curd cottage cheese.
Editor’s Note: This recipe was developed by Giovanna Vazquez; the headnote was written by Kimberly Holland.
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