The difference between this lasagna and a standard one is the cheese layer: ricotta, cream cheese, sour cream, egg, and a cup of mozzarella mixed together into something noticeably richer and creamier than ricotta alone. That filling is what earns the name. The rest is a solid meat sauce — ground beef and Italian sausage, jarred marinara, simmered briefly — layered with noodles and topped with mozzarella and Parmesan until golden.
Two things to know before you start. The cream cheese needs to be genuinely softened — cold cream cheese won’t mix smoothly and you’ll end up with lumps in the filling. And let the lasagna rest 10 minutes before slicing. Freshly baked lasagna is too liquid to cut cleanly; 10 minutes allows the layers to firm up and hold together on the plate.
Prep: 30 minutes · Bake: 40–45 minutes · Serves 10
What You Need
The meat sauce:
- 1 lb (450g) ground beef
- 1 lb (450g) mild Italian sausage — removed from casing if in links
- 1 jar (24 oz / 680g) marinara or pasta sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
The creamy cheese layer:
- 2 cups (450g) ricotta cheese
- 8 oz (227g) cream cheese, fully softened
- 1/2 cup sour cream
- 1 large egg
- 1 cup shredded mozzarella (stirred into the filling)
Assembly and topping:
- 9 lasagna noodles, cooked and drained
- 2 cups shredded mozzarella (for layering and topping)
- 1/2 cup grated Parmesan
- Chopped parsley for garnish — optional
How to Make It
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large skillet over medium heat, cook the ground beef and sausage together, breaking up the meat, until fully browned. Drain the fat. Add the marinara, Italian seasoning, garlic powder, salt, and pepper. Simmer for 5 to 10 minutes. Set aside.
In a large bowl, combine the ricotta, softened cream cheese, sour cream, egg, and 1 cup of the shredded mozzarella. Stir until smooth — no cream cheese lumps.
Layer: spread a thin layer of meat sauce on the bottom of the dish to prevent sticking. Lay 3 noodles over the sauce. Spread half the cheese mixture, then spoon about 1/3 of the meat sauce on top. Repeat — 3 more noodles, remaining cheese mixture, another 1/3 of sauce. Finish with the final 3 noodles, remaining sauce, then scatter the remaining 2 cups mozzarella and the Parmesan over the top.
Cover tightly with foil and bake for 25 minutes. Remove the foil and bake another 15 to 20 minutes until the top is golden and the edges are bubbling. Rest for 10 minutes before cutting.
Make-Ahead
Assemble the whole lasagna, cover with foil, and refrigerate unbaked for up to a day. When ready to bake, add 10 to 15 minutes to the covered bake time to account for starting cold. Leftovers keep well in the fridge for 4 days and reheat cleanly.
Per Serving
- ~520 calories
- 35g protein, 31g fat, 28g carbs
Make This for a Crowd
Lasagna is the right answer for a lot of situations: family dinner, potluck, something to bring to someone who just moved. This version specifically earns its name — the cream cheese filling makes it noticeably richer than a standard lasagna, and it reheats so well that it’s genuinely almost as good the next day as it is fresh from the oven.
Tell me in the comments whether you used mild or hot sausage and how long you let it rest. Rate the recipe, save it on Pinterest, and subscribe for more.
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Million Dollar Italian Lasagna
A rich, layered lasagna with a beef and Italian sausage meat sauce and a creamy cheese layer of ricotta, cream cheese, sour cream, egg, and mozzarella. Baked covered then uncovered for a bubbly, golden top. The cream cheese in the filling is what earns the ‘million dollar’ label.
- Total Time1 hour 15 minutes
- Yield10 servings 1x
Ingredients
The Meat Sauce
- 450 g ground beef (1 lb)
- 450 g mild Italian sausage (1 lb) — removed from casing if links
- 680 g marinara or pasta sauce (1 jar / 24 oz)
- 1 tsp Italian seasoning
- 0.5 tsp garlic powder
- salt and black pepper to taste
The Creamy Cheese Layer
- 450 g ricotta cheese (2 cups)
- 227 g cream cheese, softened (8 oz)
- 0.5 cup sour cream
- 1 large egg
- 1 cup shredded mozzarella (from the 3 cups total)
Assembly and Topping
- 9 lasagna noodles, cooked and drained
- 2 cups shredded mozzarella (remaining, for layering and topping)
- 0.5 cup grated Parmesan
- chopped parsley for garnish (optional)
Instructions
Make the Meat Sauce
- Brown and simmer: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. In a large skillet over medium heat, cook the ground beef and sausage together, breaking up the meat, until fully browned. Drain the fat. Add the marinara sauce, Italian seasoning, garlic powder, salt, and pepper. Simmer for 5–10 minutes. Set aside.
Make the Cheese Layer
- Mix the cheese filling: In a large bowl, combine the ricotta, softened cream cheese, sour cream, egg, and 1 cup of the shredded mozzarella. Stir until smooth and well combined.
Layer and Bake
- Layer the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared dish (this prevents sticking). Lay 3 noodles over the sauce. Spread half the cheese mixture over the noodles, then spoon about 1/3 of the meat sauce over the cheese. Repeat: 3 more noodles, remaining cheese mixture, another 1/3 of meat sauce. Top with the final 3 noodles, remaining meat sauce, then scatter the remaining 2 cups mozzarella and the Parmesan evenly over the top.
- Bake covered then uncovered: Cover tightly with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes until the top is golden and the edges are bubbling. Remove from the oven and rest for 10 minutes before slicing.
Notes
The cream cheese in the filling is what makes this recipe different from standard lasagna — it makes the cheese layer noticeably richer and creamier than ricotta alone. Make sure it’s fully softened before mixing or you’ll have lumps in the filling. The 10-minute rest before slicing is not optional — freshly baked lasagna is too liquid to slice cleanly; resting allows the layers to firm up and hold their shape. Leftovers reheat well; store covered in the fridge for up to 4 days. The lasagna can be assembled a day ahead and refrigerated unbaked; add 10–15 minutes to the covered bake time if going straight from cold.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 520
- Sugar: 5
- Sodium: 790
- Fat: 31
- Saturated Fat: 16
- Carbohydrates: 28
- Fiber: 2
- Protein: 35
