Lasagna lovers, rejoice! Maggiano’s Lasagna is a rich, flavorful dish that combines layers of tender pasta, savory meat sauce, creamy ricotta, and gooey melted cheese. Inspired by the beloved restaurant classic, this recipe brings all the comfort and indulgence of Italian cuisine straight to your kitchen.
Imagine digging into layers of perfectly seasoned meat, tangy marinara, and melted mozzarella, all tied together with al dente pasta sheets. This lasagna is perfect for family dinners, gatherings, or anytime you want to impress with a hearty, homemade meal.
Kitchen Equipment Needed
- Large pot (for boiling pasta)
- Skillet or saucepan
- Mixing bowls
- 9×13-inch baking dish
- Spatula or spoon
Ingredients Overview
- Lasagna noodles: The foundation of the dish, creating structured layers.
- Meat sauce: A combination of ground beef and Italian sausage for rich flavor.
- Cheese: A mix of ricotta, mozzarella, and Parmesan adds creaminess and stretch.
- Marinara sauce: The tangy, tomato-based sauce ties everything together.
Ingredients
Meat Sauce
- 1 pound ground beef
- 1/2 pound Italian sausage, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce
- 1 (14.5 oz) can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Mixture
- 16 oz ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
Other Ingredients
- 12 lasagna noodles
- 3 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for topping)
Directions
- Cook the lasagna noodles
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and rinse with cold water to prevent sticking. Lay the noodles flat on a clean towel or parchment paper. - Prepare the meat sauce
In a large skillet or saucepan, cook the ground beef, Italian sausage, and diced onion over medium heat until browned and fully cooked. Drain any excess grease. Add the minced garlic and cook for 1 minute until fragrant. Stir in the marinara sauce, crushed tomatoes, basil, oregano, salt, and pepper. Simmer the sauce for 15–20 minutes, stirring occasionally. - Mix the cheese filling
In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, and parsley. Stir until smooth and set aside. - Assemble the lasagna
Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. Layer 3–4 lasagna noodles over the sauce, slightly overlapping them. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the meat sauce and 1 cup of shredded mozzarella. Repeat the layers two more times, ending with a final layer of meat sauce and mozzarella. Sprinkle Parmesan cheese on top. - Bake the lasagna
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbly and golden brown. - Cool and serve
Let the lasagna rest for 10–15 minutes before slicing to allow the layers to set. Garnish with fresh parsley if desired and serve warm.
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes
Nutrition (per serving, ~8 servings)
- Calories: ~450
- Fat: ~22g
- Carbohydrates: ~32g
- Protein: ~30g
Expert Tips
- Don’t skip the rest time: Letting the lasagna rest after baking helps the layers set and makes slicing easier.
- Use fresh herbs: Fresh parsley or basil can elevate the flavor and give the dish a more authentic touch.
- Make it ahead: Assemble the lasagna a day in advance, cover, and refrigerate. Bake it fresh when you’re ready to serve.
FAQs
Can I make this lasagna vegetarian?
Yes, replace the meat sauce with marinara sauce and add sautéed vegetables like spinach, zucchini, or mushrooms for a veggie version.
What’s the best way to reheat lasagna?
Reheat in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual slices until heated through.
Can I freeze leftover lasagna?
Absolutely. Wrap individual portions tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Storing & Reheating
- Storing: Cover and refrigerate leftovers for up to 4 days.
- Reheating: Reheat in the oven or microwave until warmed through.
- Freezing: Freeze fully cooked lasagna for up to 3 months.
Substitutions & Variations
- Gluten-free: Use gluten-free lasagna noodles.
- Cheese swap: Substitute ricotta with cottage cheese for a lighter option.
- Spicy kick: Add red pepper flakes to the meat sauce for extra heat.
Maggiano’s Lasagna Recipe
Lasagna lovers, rejoice! Maggiano’s Lasagna is a rich, flavorful dish that combines layers of tender pasta, savory meat sauce, creamy ricotta, and gooey melted cheese. Inspired by the beloved restaurant classic, this recipe brings all the comfort and indulgence of Italian cuisine straight to your kitchen.
Equipment
- - Large pot for boiling pasta
- - Skillet or saucepan
- Mixing bowls
- - 9x13-inch baking dish
- - Spatula or spoon
Ingredients
- #### Meat Sauce
- - 1 pound ground beef
- - 1/2 pound Italian sausage casings removed
- - 1 medium onion diced
- - 3 cloves garlic minced
- - 1 24 oz jar marinara sauce
- - 1 14.5 oz can crushed tomatoes
- - 1 teaspoon dried basil
- - 1 teaspoon dried oregano
- - 1/2 teaspoon salt
- - 1/4 teaspoon black pepper
- #### Cheese Mixture
- - 16 oz ricotta cheese
- - 1 large egg
- - 1/4 cup grated Parmesan cheese
- - 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
- #### Other Ingredients
- - 12 lasagna noodles
- - 3 cups shredded mozzarella cheese
- - 1/4 cup grated Parmesan cheese for topping
Instructions
- **Cook the lasagna noodles**
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and rinse with cold water to prevent sticking. Lay the noodles flat on a clean towel or parchment paper.
- **Prepare the meat sauce**
- In a large skillet or saucepan, cook the ground beef, Italian sausage, and diced onion over medium heat until browned and fully cooked. Drain any excess grease. Add the minced garlic and cook for 1 minute until fragrant. Stir in the marinara sauce, crushed tomatoes, basil, oregano, salt, and pepper. Simmer the sauce for 15–20 minutes, stirring occasionally.
- **Mix the cheese filling**
- In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, and parsley. Stir until smooth and set aside.
- **Assemble the lasagna**
- Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Layer 3–4 lasagna noodles over the sauce, slightly overlapping them. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the meat sauce and 1 cup of shredded mozzarella. Repeat the layers two more times, ending with a final layer of meat sauce and mozzarella. Sprinkle Parmesan cheese on top.
- **Bake the lasagna**
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbly and golden brown.
- **Cool and serve**
- Let the lasagna rest for 10–15 minutes before slicing to allow the layers to set. Garnish with fresh parsley if desired and serve warm.
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