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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.
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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.