This Maggiano’s lasagna recipe is made for the kind of dinner where you want thick layers, plenty of sauce, creamy ricotta, and a golden cheese topping in every slice.
Maggiano’s currently calls its signature dish Mom’s Lasagna, describing it with beef, Italian sausage, herb-ricotta, and marinara. This homemade version follows that same flavor direction while giving you clear measurements and practical steps for making it in your own kitchen.
The important part is not rushing the sauce or cutting the lasagna while it is still piping hot. Give both the sauce and the finished dish enough time, and the layers become much easier to handle.
Why This Maggiano’s Lasagna Recipe Works
The combination is simple but rich:
- Savory ground beef and Italian sausage
- Tomato-based marinara sauce
- Creamy ricotta filling
- Mozzarella for that stretchy cheese layer
- Parmesan for extra savory flavor
- Lasagna noodles that hold everything together
The sausage brings more seasoning and richness than beef alone, while the ricotta keeps the center creamy instead of making the whole dish feel heavy with melted cheese.
The result is a tall, hearty lasagna that works especially well for family dinners and make-ahead meals.
Ingredients You’ll Need
For the Meat Sauce
- 1 pound ground beef
- 1 pound mild Italian sausage, casings removed
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 teaspoon sugar, optional
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the Ricotta Filling
- 15 ounces whole-milk ricotta
- 1 large egg
- 1/2 cup grated Parmesan
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Layers
- 12 lasagna noodles
- 3 cups shredded mozzarella
- 1/2 cup grated Parmesan
A Quick Note About the Ingredients
Use whole-milk ricotta if you want a rich, creamy center. If your ricotta looks particularly wet, drain it briefly before mixing.
For mozzarella, shredding a block yourself gives a smoother melt, although pre-shredded mozzarella will also work when convenience matters.
The fennel seeds are optional, but they pair naturally with Italian sausage and give the meat sauce a little more depth.
Maggiano’s Lasagna Cooking Instructions
1. Build the Meat Sauce
Heat olive oil in a large heavy-bottomed pot over medium heat.
Add the ground beef and Italian sausage. Break the meat into small pieces as it cooks and continue until it is browned and no longer pink.
Add the chopped onion and cook for about 4–5 minutes, until softened.
Stir in the garlic and cook for another 30–60 seconds. Do not let it become dark brown.
Add the crushed tomatoes, tomato sauce, tomato paste, basil, oregano, Italian seasoning, fennel seeds, red pepper flakes, salt, and black pepper.
If the tomatoes taste noticeably sharp, add the small amount of sugar.
Bring the sauce to a gentle simmer, then reduce the heat.
Let it cook uncovered for about 45–60 minutes, stirring occasionally. You want a thick sauce rather than a watery one.
2. Make the Ricotta Mixture
While the sauce simmers, add the ricotta, egg, Parmesan, parsley, salt, and black pepper to a bowl.
Stir until everything is evenly combined.
It should be creamy but thick enough to spread over the noodles without running everywhere.
Set it aside while you prepare the pasta.
3. Cook the Lasagna Noodles
Bring a large pot of salted water to a boil.
Cook the noodles according to the package directions, but aim for al dente rather than very soft pasta.
They will continue cooking in the oven.
Drain the noodles carefully and lay them flat on a lightly oiled tray or parchment paper. This small step prevents them from sticking into one giant pasta pile while you assemble the dish.
4. Start Layering
Preheat the oven to 375°F (190°C).
Lightly grease a deep 9 × 13-inch baking dish.
Spread a thin layer of meat sauce across the bottom.
Add a layer of noodles.
Spread part of the ricotta mixture over the noodles, followed by meat sauce, mozzarella, and a little Parmesan.
Repeat the layers until the ingredients are used.
Finish with meat sauce, mozzarella, and Parmesan on top.
Do not worry if every layer looks perfectly even. What matters is that the sauce reaches the edges and the cheese is distributed well.
5. Bake Until Bubbly
Cover the baking dish loosely with foil, keeping the foil from pressing directly against the cheese.
Bake for 25 minutes.
Remove the foil and continue baking for another 20–25 minutes, or until the edges are bubbling and the cheese on top is melted and lightly golden.
If you want deeper browning, watch the final few minutes closely rather than simply extending the baking time.
6. Let It Rest Before Cutting
This is the step I would not skip.
Take the lasagna out of the oven and let it rest for 15–20 minutes.
Cutting immediately makes the hot sauce and cheese slide through the layers, giving you a messy serving instead of a defined slice.
After resting, the layers settle and the lasagna becomes much easier to portion.
How to Get Better Layers
The biggest trick is controlling moisture.
If the meat sauce is too thin, the finished lasagna can become watery. If the ricotta is very wet, that adds even more moisture.
Keep the sauce thick enough to coat a spoon, drain watery ricotta when necessary, and cook the noodles only until al dente.
Also, spread the filling instead of dropping large spoonfuls in one place. A thin, even layer gives you a better bite from edge to edge.
Can You Make Maggiano’s Lasagna With Ricotta Cheese?
Yes. Ricotta is a natural choice for this style of layered lasagna, and it creates the creamy middle layer.
For a Maggiano’s lasagna recipe with ricotta cheese, whole-milk ricotta gives the richest texture, while an egg helps the filling hold together when the lasagna is sliced.
You can add parsley for freshness and Parmesan for a slightly sharper cheese flavor.
Can You Make This Recipe Ahead?
Absolutely.
Assemble the lasagna, cover it tightly, and refrigerate it before baking.
If it has been chilled, expect the baking time to be longer than the freshly assembled version. The center needs to become fully hot before serving.
You can also prepare the meat sauce a day ahead. In fact, this is an easy way to divide the work if you are making the lasagna for a gathering.
Easy Maggiano’s Lasagna Recipe Tips
For an easier version, keep these points in mind:
- Use jarred marinara if you do not have time to make tomato sauce from scratch.
- Use oven-ready noodles if you prefer not to boil pasta first.
- Drain wet ricotta before making the filling.
- Do not make the sauce overly thin.
- Let the baked lasagna rest before slicing.
- Shred mozzarella yourself when possible for a smoother melt.
- Keep the top uncovered during the final baking stage so the cheese can brown.
The shortcuts can save time, but the sauce consistency and resting period are still worth paying attention to.
What Is the Secret Ingredient in Lasagna?
There is not one universal secret ingredient.
For this style of lasagna, the combination of Italian sausage, well-reduced tomato sauce, seasoned ricotta, and Parmesan creates much of the depth.
Fennel from the sausage can also add a subtle flavor that makes the meat sauce taste more developed without requiring a long list of spices.
The bigger secret is technique: do not rush the sauce, and do not slice the lasagna straight from the oven.
Did Maggiano’s Change Their Lasagna?
Maggiano’s currently lists the dish as Mom’s Lasagna, made with beef, Italian sausage, herb-ricotta, and marinara.
Some diners online report that they feel the flavor has changed, but those are individual customer observations rather than an official statement from Maggiano’s confirming a recipe change.
How This Compares With Other Maggiano’s Pasta Favorites
If you are familiar with the restaurant’s menu, lasagna is only one of its Italian-American pasta dishes.
Its current menu also lists Fettuccine Bolognese, Baked Ziti, Fettuccine Alfredo, and Rigatoni “D” among its pasta offerings.
Those dishes use very different sauces and ingredients, so they should not be treated as variations of the lasagna recipe.
What to Serve With This Lasagna
Because the lasagna is rich, a fresh side works especially well.
Try:
- Simple green salad
- Caesar salad
- Roasted broccoli
- Garlic bread
- Steamed green beans
- Light tomato salad
You do not need several heavy sides. One crisp vegetable or salad and some bread are usually enough.
Maggiano’s Lasagna Recipe
Ingredients
Equipment
Method
- Prepare the meat: Heat the olive oil in a large pot over medium heat. Add the ground beef and Italian sausage, breaking the meat into small pieces as it browns.
- Cook the aromatics: Add the chopped onion and cook for about 4–5 minutes, until softened. Stir in the garlic and cook for another 30–60 seconds.
- Make the sauce: Add the crushed tomatoes, tomato sauce, tomato paste, basil, oregano, Italian seasoning, fennel seeds, red pepper flakes, salt, and black pepper.
- Simmer slowly: Bring the sauce to a gentle simmer, then reduce the heat. Cook uncovered for 45–60 minutes, stirring occasionally, until the sauce becomes thick and rich.
- Mix the ricotta filling: In a bowl, combine the ricotta, egg, Parmesan, parsley, salt, and black pepper. Stir until smooth and evenly combined.
- Cook the noodles: Boil the lasagna noodles in salted water according to the package directions. Cook them to al dente, then drain and lay them flat so they do not stick together.
- Preheat the oven: Set the oven to 375°F (190°C) and lightly grease a deep 9 × 13-inch baking dish.
- Start the first layer: Spread a thin layer of meat sauce over the bottom of the baking dish.
- Add the noodles: Place a layer of cooked lasagna noodles over the sauce.
- Add the filling: Spread some of the ricotta mixture over the noodles, followed by meat sauce, mozzarella, and a little Parmesan.
- Repeat the layers: Continue layering noodles, ricotta, meat sauce, mozzarella, and Parmesan until the ingredients are used.
- Finish the top: End with meat sauce, then cover it generously with mozzarella and Parmesan.
- Cover and bake: Loosely cover the dish with foil and bake for 25 minutes.
- Brown the cheese: Remove the foil and continue baking for another 20–25 minutes, until the edges are bubbling and the cheese is melted and lightly golden.
- Rest before slicing: Remove the lasagna from the oven and let it rest for 15–20 minutes. This helps the layers settle so the slices hold together better.
Notes
- Keep the sauce thick: A watery sauce can make the finished lasagna difficult to slice.
- Do not overcook the noodles: Al dente noodles hold their shape better during baking.
- Drain wet ricotta: If your ricotta contains excess liquid, drain it briefly before mixing the filling.
- Use freshly shredded mozzarella: It usually melts more smoothly than heavily processed pre-shredded cheese.
- Do not skip the resting time: Cutting immediately after baking can make the layers slide apart.
- Adjust the heat carefully: If the cheese is browning too quickly, loosely cover the top again with foil.
Storage
Refrigerator: Store cooled leftovers in an airtight container for up to 4 days. Freezer: Wrap cooled portions tightly and freeze for longer storage. Thaw refrigerated portions before reheating when possible. Reheating: Warm individual portions in the microwave or reheat larger portions covered in the oven until heated through.Summary
This Maggiano’s lasagna recipe brings together a thick beef-and-sausage tomato sauce, creamy ricotta filling, tender lasagna noodles, mozzarella, and Parmesan in one hearty baked dish. The most important parts are reducing the sauce properly, keeping the noodles al dente, and allowing the finished lasagna to rest before slicing.Frequently Asked Questions
What are the ingredients in Maggiano’s lasagna?
Maggiano’s currently describes Mom’s Lasagna as beef, Italian sausage, herb-ricotta, and marinara.
Did Maggiano’s change their lasagna?
There are customer reports of a perceived recipe change, but Maggiano’s current menu confirms the present beef, sausage, herb-ricotta, and marinara combination.
What is the secret ingredient in lasagna?
Italian sausage is one useful flavor booster because its seasoning adds depth to the meat sauce.
What is the highest rated lasagna recipe?
There is no single universally highest-rated lasagna recipe because ratings vary by website, audience, and review volume.
Can I use ricotta in this lasagna?
Yes, whole-milk ricotta makes a creamy filling that works especially well between the pasta layers.
Is this an authentic Maggiano’s lasagna recipe?
It is a homemade copycat-style recipe inspired by the ingredients Maggiano’s currently publishes for Mom’s Lasagna, not the restaurant’s proprietary recipe.
Can I freeze the lasagna?
Yes. Cool it completely, wrap it tightly, and freeze it in a suitable airtight container.
Why does my lasagna fall apart?
It is often sliced too soon or contains too much liquid; resting and using a thicker sauce helps.
Final Thoughts
A good Maggiano’s lasagna recipe does not need complicated ingredients.
The combination of seasoned meat sauce, creamy ricotta, tender pasta, mozzarella, and Parmesan gives you everything you want from a generous Italian-American lasagna.
The most important Maggiano’s lasagna cooking instructions are simple: let the sauce thicken, keep the noodles al dente, build even layers, bake until bubbling, and give the finished lasagna time to rest.
That last step is easy to overlook, but it is what turns a pan of very hot ingredients into slices that actually hold together.
Make it for a Sunday dinner, prepare it ahead for guests, or keep a portion for the next day—the leftovers are often just as satisfying once the flavors have had more time to settle.