Why it's called million dollar

Three types of meat, three cheeses, sun-dried tomatoes, mushrooms and spinach in every layer make this lasagna feel luxurious without the luxury price tag.

“It's straight up luxurious, and a wonderful deviation from a classic lasagna when you're trying to shake up a weeknight dinner or really impress at the potluck.”

The three meats

Ground beef, Italian sausage and bacon create a rich, complex meat layer. Bake the bacon ahead of time so it's ready to crumble into the sauce.

Vegetables in every layer

Onions, mushrooms, spinach and sun-dried tomatoes are layered throughout. Thaw and squeeze spinach dry, and drain the sun-dried tomatoes to prevent sogginess.

Choose your broth

Use either vegetable or chicken broth. Vegetable broth offers a more complex flavor that complements the meat and vegetables.

Fresh basil is essential

Fresh basil provides that traditional lasagna flavor. Stack the leaves, roll them up and chop them for even distribution throughout the sauce.

Splurge on marinara sauce

Use the best pasta sauce you can find. Rao's creamy roasted garlic sauce is a standout choice that elevates the entire dish.

No-cook noodles save time

Oven-ready, no-bake, no-cook or no-boil noodles all work the same way. Assemble them straight from the box without pre-cooking.

Three cheeses for luxury

Mozzarella, tomato-basil feta and Parmesan create layers of flavor. Use part-skim mozzarella, not fresh, which is too watery.

Cook the meat mixture

Brown ground beef, Italian sausage and onion in olive oil for eight to ten minutes. Add garlic, cook one minute, then remove with a slotted spoon.

Build the sauce

Cook mushrooms until tender, then add broth, spinach, sun-dried tomatoes, basil, nutmeg and pepper. Simmer five minutes, then stir in marinara and meat.

Layer the lasagna

Spread one cup sauce in a thirteen by nine inch pan, layer with three noodles and two-thirds cup mozzarella. Repeat three more times, then top with remaining sauce and cheeses.

Bake covered then uncovered

Cover with foil and bake at three hundred fifty degrees for forty minutes. Remove foil and bake ten minutes more until noodles are tender. Let stand ten minutes before serving.

Make it ahead

Cool the meat sauce completely, assemble the lasagna, cover tightly and refrigerate overnight. Never put a cold pan directly in the oven, or it may crack.

Storage and reheating

Cool completely, transfer leftovers to an airtight container and refrigerate for up to four days. Reheat gently in the microwave.

Serving suggestions

Pair with light sides like vinegary salad or roasted vegetables, or go hearty with garlic bread, creamed spinach or roasted carrots.