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Maggiano's Lasagna Recipe

Maggiano's Lasagna Recipe

This Maggiano's lasagna recipe makes a rich, layered lasagna with seasoned ground beef and Italian sausage, creamy herb-ricotta, marinara, mozzarella, and Parmesan. The sauce is simmered until thick, then layered with al dente noodles and baked until bubbling and golden.
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Prep Time 35 minutes
Cook Time 1 hour 20 minutes
Resting Time 20 minutes
Total Time 2 hours 15 minutes
Servings: 12 Slices
Course: Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

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
  • 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 fresh parsley chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For Assembly
  • 12 lasagna noodles
  • 3 cups shredded mozzarella
  • 1/2 cup grated Parmesan

Equipment

  • Large heavy-bottomed pot — for preparing the meat sauce
  • Large pot — for boiling the lasagna noodles
  • 9 × 13-inch deep baking dish — for assembling and baking
  • Large mixing bowl — for the ricotta filling
  • Wooden spoon or spatula — for breaking up the meat
  • Colander — for draining the noodles
  • Foil — for covering the lasagna while it starts baking
  • Sharp knife — for cutting the rested lasagna

Method
 

  1. 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.
  2. 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.
  3. Make the sauce: Add the crushed tomatoes, tomato sauce, tomato paste, basil, oregano, Italian seasoning, fennel seeds, red pepper flakes, salt, and black pepper.
  4. 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.
  5. Mix the ricotta filling: In a bowl, combine the ricotta, egg, Parmesan, parsley, salt, and black pepper. Stir until smooth and evenly combined.
  6. 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.
  7. Preheat the oven: Set the oven to 375°F (190°C) and lightly grease a deep 9 × 13-inch baking dish.
  8. Start the first layer: Spread a thin layer of meat sauce over the bottom of the baking dish.
  9. Add the noodles: Place a layer of cooked lasagna noodles over the sauce.
  10. Add the filling: Spread some of the ricotta mixture over the noodles, followed by meat sauce, mozzarella, and a little Parmesan.
  11. Repeat the layers: Continue layering noodles, ricotta, meat sauce, mozzarella, and Parmesan until the ingredients are used.
  12. Finish the top: End with meat sauce, then cover it generously with mozzarella and Parmesan.
  13. Cover and bake: Loosely cover the dish with foil and bake for 25 minutes.
  14. 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.
  15. 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.