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Million-Dollar Lasagna

Name: Million-Dollar Lasagna
Prep time: 30 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 3 cups shredded mozzarella cheese (12 oz); 1 container (16 oz) cottage cheese; 4 oz cream cheese, softened; 1/2 cup shredded Parmesan cheese (2 oz); 1/4 teaspoon crushed red pepper flakes; 2 cloves garlic, finely chopped; 1 egg, slightly beaten; 1 jar (25.5 oz) Muir Glen™ tomato basil pasta sauce or marinara sauce; 1/4 cup heavy whipping cream; 9 oven-ready lasagna noodles; 1 lb lean (at least 80%) ground beef

20 Ratings

19 Reviews

Kitchen Tested

Prep 30 min
Total 1 hr 25 min
Servings 8

This ultra-decadent dinner finally answers the question, “Can a lasagna have swagger?” (The answer is yes.) The rich layers of cheese, beef and creamy tomato sauce taste like a million bucks.

By Tablespoon Kitchens

Updated April 20, 2018

Ingredients

3 cups shredded mozzarella cheese (12 oz)
1 container (16 oz) cottage cheese
4 oz cream cheese, softened
1/2 cup shredded Parmesan cheese (2 oz)
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen™ tomato basil pasta sauce or marinara sauce
1/4 cup heavy whipping cream
9 oven-ready lasagna noodles
1 lb lean (at least 80%) ground beef

Steps

1

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

In large bowl, stir together 2 cups of the mozzarella cheese, the cottage cheese, cream cheese, Parmesan cheese, pepper flakes, garlic and egg.
3

Spread 1 cup of the pasta sauce in bottom of baking dish.
4

Heat 10-inch skillet over medium-high heat. Add beef; cook 7 to 9 minutes, stirring frequently, until browned; drain. Stir in remaining pasta sauce and whipping cream.
5

Place 3 lasagna noodles over sauce in baking dish. Spread half of cheese mixture over noodles. Spoon 1 cup of the beef sauce over the cheese. Repeat with 3 noodles, remaining cheese mixture and 1 cup of the beef sauce. Top with remaining noodles and beef sauce. Sprinkle with remaining 1 cup mozzarella cheese.
6

Cover tightly with foil; bake 30 minutes. Uncover; bake 12 to 15 minutes longer or until cheese is browned and edges of pan are bubbling. Let stand 15 minutes before cutting.

Ricotta cheese can be substituted for the cottage cheese in this recipe.

Nutrition Facts

Serving Size: 1 Serving

Calories: 550

Calories from Fat: 280

Total Fat: 31g; 48%

Saturated Fat: 15g; 73%

Trans Fat: 1g

Cholesterol: 125mg; 42%

Sodium: 920mg; 38%

Potassium: 290mg; 8%

Total Carbohydrate: 31g; 10%

Dietary Fiber: 2g; 11%

Sugars: 7g

Protein: 36g

% Daily Value*:

Vitamin A: 30%; 30%

Vitamin C: 0%; 0%

Calcium: 45%; 45%

Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

The name says it all; there really are a million reasons to love lasagna and particularly this lasagna recipe. Smooth, velvety cream cheese and cottage cheese is the perfect substitute for those of us who find ricotta cheese less than appealing, and whereas many lasagna recipes demand that you dedicate an entire day to prep, a simple jar of marinara sauce doctored with sweet basil, robust garlic and a touch of spicy red pepper minimizes prep while maximizing flavor. You don’t even have to bother with cooking the pasta first since oven-ready noodles (a.k.a. a lasagna lover’s best friend) make boiling obsolete. You can also make this lasagna ahead of time and freeze for up to two to three months. Before baking, be sure to thaw the lasagna in the refrigerator overnight. It’s the perfect freezer meal that’s ready when you are!