Million-Dollar Lasagna with Ground Beef and Five Cheeses
This indulgent lasagna lives up to its name with five different cheeses creating an incredibly rich and creamy texture. Ground beef is simmered in tomato basil sauce with heavy cream, while layers of cottage cheese, cream cheese, mozzarella, and Parmesan create the signature luxurious filling. Perfect for family gatherings or special occasions when you want to impress. The oven-ready noodles make assembly easier, and the combination of cheeses melts into pure comfort food perfection.
Ingredients
- 3 cups mozzarella cheese, shredded
- 1 container (16 oz) cottage cheese
- 4 oz cream cheese, softened
- ½ cup Parmesan cheese, shredded
- ¼ 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
- ¼ cup heavy whipping cream
- 9 oven-ready lasagna noodles
- 1 lb ground beef, lean (at least 80%)
Instructions
- 1
Heat oven to 375°F and spray 13x9-inch glass baking dish with cooking spray
- 2
Stir together 2 cups mozzarella cheese, cottage cheese, cream cheese, Parmesan cheese, pepper flakes, garlic and egg in large bowl
- 3
Spread 1 cup pasta sauce in bottom of baking dish
- 4
Cook ground beef in 10-inch skillet over medium-high heat for 7 to 9 minutes, stirring frequently, until browned and drain
- 5
Stir remaining pasta sauce and whipping cream into beef
- 6
Place 3 lasagna noodles over sauce in baking dish
- 7
Spread half of cheese mixture over noodles
- 8
Spoon 1 cup beef sauce over cheese
- 9
Repeat with 3 noodles, remaining cheese mixture and 1 cup beef sauce
- 10
Top with remaining noodles and beef sauce
- 11
Sprinkle with remaining 1 cup mozzarella cheese
- 12
Cover tightly with foil and bake 30 minutes
- 13
Uncover and bake 12 to 15 minutes longer or until cheese is browned and edges are bubbling
- 14
Let stand 15 minutes before cutting
Tips
Let the lasagna rest for the full 15 minutes before cutting to allow layers to set and prevent a messy serving
Use oven-ready noodles to skip the boiling step, but make sure your sauce has enough moisture to cook them properly
Test doneness by checking that edges are bubbling and cheese is golden brown on top
Good to Know
Refrigerate covered up to 3 days or freeze up to 3 months
Assemble completely, cover and refrigerate up to 24 hours before baking
Cut into squares and serve hot with garlic bread and salad
Common Mistakes
Don't skip the resting time or lasagna will fall apart when cut
Drain ground beef thoroughly to avoid watery lasagna
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use regular lasagna noodles instead?
Yes, cook regular noodles according to package directions and drain before layering. You may need slightly less sauce since they won't absorb moisture.
How do I know when it's fully cooked?
The edges should be bubbling vigorously and the top cheese should be golden brown. A knife inserted in center should go through easily.
Can I freeze this lasagna?
Yes, either freeze before baking (thaw overnight before cooking) or freeze cooked portions. Reheat covered at 350°F until heated through.