Maggiano’s Lasagna Recipe

This Maggiano’s Lasagna Recipe is a hearty, homemade version of the Italian-American favorite served in classic family-style restaurants. Built layer by layer with rich meat sauce, creamy ricotta filling, and bubbly mozzarella cheese, this dish is comfort food at its finest. Perfect for Sunday dinners, holidays, or anytime you’re feeding a hungry crowd.

Why You’ll Love Maggiano’s Lasagna Recipe

• Deep, slow-cooked flavor from a homemade meat sauce
• Creamy, cheesy layers like your favorite Italian restaurant
• Classic and satisfying—a true crowd-pleaser
• Great for meal prep or feeding a family
• Freezer-friendly and even better the next day

Ingredients

Meat Sauce

• 1 pound ground beef
• 1 pound Italian sausage, casings removed
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 cans (28 ounces each) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 can (15 ounces) tomato sauce
• 1/2 cup water
• 2 tablespoons sugar
• 1 tablespoon dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Cheese Filling

• 16 ounces ricotta cheese
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Lasagna Assembly

• 12 lasagna noodles
• 16 ounces mozzarella cheese, shredded
• 1 cup grated Parmesan cheese

Directions

Make the Meat Sauce

1. In a large pot over medium heat, brown the ground beef and Italian sausage, breaking them up into crumbles. Cook until fully browned with some caramelization, about 8–10 minutes.
2. Drain any excess fat from the pot.
3. Add the chopped onion and minced garlic, sautéing for 2–3 minutes until softened and fragrant.
4. Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Mix well.
5. Season with sugar, basil, fennel seeds, Italian seasoning, salt, black pepper, and chopped parsley.
6. Bring the sauce to a low boil, then reduce heat to low and simmer uncovered for 1½ hours, stirring occasionally to develop deep flavor.

Make the Cheese Filling

1. In a medium mixing bowl, combine ricotta cheese, egg, salt, black pepper, and parsley.
2. Stir until smooth and fully combined. Set aside.

Cook the Lasagna Noodles

1. Bring a large pot of salted water to a boil.
2. Add the lasagna noodles and cook until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.
3. Drain and rinse with cold water. Lay noodles flat on a baking sheet or lightly oil them to prevent sticking.

Assemble the Lasagna

1. Preheat your oven to 375°F (190°C).
2. Spread 1 cup of the meat sauce in the bottom of a greased 9×13-inch baking dish.
3. Layer 3 noodles over the sauce, slightly overlapping.
4. Spread 1/3 of the ricotta mixture evenly over noodles.
5. Sprinkle with 1/3 of the shredded mozzarella and 1/4 cup Parmesan.
6. Repeat layers two more times: meat sauce, noodles, ricotta, mozzarella, Parmesan.
7. For the final layer, top with remaining meat sauce and sprinkle all remaining mozzarella and Parmesan on top.

Bake

1. Cover the lasagna with aluminum foil sprayed with cooking spray (to prevent sticking).
2. Bake covered for 25 minutes.
3. Uncover and bake for another 25 minutes, or until the cheese is golden and bubbling.
4. Let rest for 15 minutes before slicing and serving.

Pro Tips and Variations

• Make-ahead: Assemble and refrigerate up to 2 days ahead, or freeze for longer storage.
• Meatless version: Omit the meat and add sautéed mushrooms or spinach.
• Extra cheesy? Add a layer of provolone or use fresh mozzarella slices.
• Let it rest after baking so the layers stay intact when slicing.

Serving Suggestions

• Serve with garlic bread or roasted vegetables
• Pair with a Caesar or mixed green salad
• Sprinkle fresh basil or parsley on top before serving
• A glass of red wine (Chianti or Cabernet) pairs beautifully

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 3 months.
To Reheat: Bake covered at 350°F for 25–30 minutes or microwave individual slices until warmed through.

FAQs

Can I use no-boil noodles?
A: Yes! Just make sure your sauce has enough moisture and follow the package directions.

Can I substitute cottage cheese for ricotta?
A: Yes, though the texture will be slightly different. Blend it first for a smoother consistency.

How do I prevent watery lasagna?
A: Fully drain meat and noodles, and allow the lasagna to rest before slicing.

Conclusion

This Maggiano’s Lasagna Recipe brings the flavors of a beloved Italian-American restaurant right to your kitchen. With a deeply flavorful meat sauce, creamy ricotta layers, and a bubbly, cheesy topping, it’s everything you want in a classic lasagna—hearty, comforting, and unforgettable.

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