Maggiano’s Lasagna Recipe
I still remember the first time I made this version of Maggiano’s lasagna for a weekday dinner—rich, layered, and exactly the kind of comfort food that makes everyone linger at the table. It’s the classic Italian-American lasagna: meaty tomato sauce simmered until it’s deeply flavored, a creamy ricotta layer, stringy mozzarella, and plenty of Parmesan. Make it for a family Sunday, a potluck, or when you want leftovers that taste even better the next day. If you like warm, cozy pasta dishes, you’ll also enjoy these best lasagna soup recipes for nights when a bowl is more convenient than a casserole.
Why you’ll love this dish
This lasagna combines a long-simmered meat sauce and a simple ricotta mix for reliably wholesome results. It’s crowd-pleasing (kids love the cheese), budget-friendly when you buy bulk meat and canned tomatoes, and forgiving to make ahead. The long simmer builds depth—simmering for 1½ hours transforms canned tomatoes into something nearly complex and restaurant-worthy.
“This lasagna tastes like it’s from a neighborhood Italian restaurant—rich sauce, tender noodles, and that perfect golden cheese top.”
If you want the same cozy tomato-meat flavors in a faster, spoonable form, check this easy lasagna soup.
Step-by-step overview
Before you gather ingredients, here’s the high-level flow so you know what to expect:
- Brown the ground beef and Italian sausage, then sauté onions and garlic.
- Add tomatoes and seasonings; simmer uncovered for 90 minutes to concentrate flavor.
- Mix ricotta with egg and parsley to make the creamy layer.
- Boil noodles to al dente, layer sauce, noodles, ricotta, mozzarella, and Parmesan in a 9×13 pan.
- Bake covered, then uncovered until bubbly and golden. Rest 15 minutes before slicing.
This preview helps if you need to split the work across a couple of hours or do components the day before.
What you’ll need
- 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
- 16 ounces ricotta cheese
- 1 large egg
- 1/2 teaspoon salt (for ricotta)
- 1/4 teaspoon black pepper (for ricotta)
- 2 tablespoons fresh parsley, chopped (for ricotta)
- 12 lasagna noodles
- 16 ounces mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
Notes and substitutions:
- Swap ground beef for ground turkey for a lighter version (increase seasoning slightly).
- Use part-skim ricotta to cut fat, or mix in a few tablespoons of mascarpone for extra creaminess.
- No-boil noodles can be used—add a little extra sauce and skip pre-boiling if you prefer.
- For breakfast meal inspiration while you’re prepping, try these high-protein breakfast ideas to fuel a long cooking day.
Step-by-step instructions
- Heat a large pot over medium. Add the ground beef and Italian sausage, breaking meat into crumbles. Cook 8–10 minutes until browned and some pieces caramelize.
- Drain excess fat from the pot to keep the sauce from becoming greasy.
- Add the chopped onion and garlic to the pot. Sauté 2–3 minutes until the onion is softened and fragrant.
- Stir in crushed tomatoes, tomato paste, tomato sauce, and 1/2 cup water. Mix thoroughly.
- Season the sauce with sugar, dried basil, fennel seeds, Italian seasoning, 1 tablespoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped parsley.
- Bring the sauce to a low boil, then lower the heat and simmer uncovered for 1½ hours. Stir occasionally so it doesn’t stick and so flavors concentrate.
- While the sauce simmers, combine 16 ounces ricotta, 1 large egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons parsley in a bowl. Stir until smooth and set aside.
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook 8–10 minutes until al dente. Stir occasionally. Drain and rinse with cold water. Lay noodles flat on a baking sheet or lightly oil to prevent sticking.
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread 1 cup of meat sauce evenly across the bottom.
- Layer three noodles over the sauce, slightly overlapping. Spread 1/3 of the ricotta mixture over the noodles. Sprinkle with 1/3 of the shredded mozzarella and 1/4 cup Parmesan.
- Repeat two more times: sauce, noodles, ricotta, mozzarella, Parmesan. For the final layer, top with remaining meat sauce and then the remaining mozzarella and Parmesan.
- Cover the dish with aluminum foil sprayed with cooking spray (so the cheese won’t stick to the foil). Bake covered 25 minutes. Remove foil and bake another 25 minutes until cheese is golden and bubbling.
- Let the lasagna rest 15 minutes before slicing to let the layers set; serve warm.
Best ways to enjoy it
- Plate thick square slices with a spatula for clean edges. Garnish with extra chopped parsley or basil and a sprinkle of Parmesan.
- Serve with a crisp green salad dressed with lemon vinaigrette or a classic Caesar to cut the richness.
- For bread, garlic knots or a rustic Italian loaf are perfect for mopping up sauce.
- Pair with a medium-bodied red wine (Sangiovese or Chianti) or a bright Italian lager. If you want a fresh, herby drink to match the lasagna’s richness, try this simple Monjaro recipe.
Storage and reheating tips
- Refrigerator: Store leftover lasagna in an airtight container for up to 4 days. Slices keep best when wrapped individually.
- Reheating (oven): Place slices in a baking dish, cover with foil, and bake at 350°F (175°C) for 15–20 minutes until heated through.
- Reheating (microwave): Microwave individual portions 2–3 minutes on medium power, then check and continue in 30‑second intervals to avoid drying.
- Freezing: Freeze tightly wrapped portions for up to 3 months. Thaw overnight in the refrigerator before reheating. For best texture, reheat from thawed in the oven.
- Food safety: Don’t leave lasagna at room temperature more than 2 hours. Reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Brown meat well: Allowing some caramelization on the beef and sausage adds depth. Don’t rush this step.
- Low-and-slow sauce: Simmer uncovered to reduce and concentrate flavors; a longer simmer gives a more balanced, less acidic sauce.
- Drain fat carefully: Remove excess fat after browning to prevent a greasy casserole. Leave a tablespoon for flavor if you like.
- Noodle handling: Lay boiled noodles flat on an oiled sheet pan or between sheets of parchment to keep them from sticking.
- Make-ahead: You can assemble the lasagna, cover tightly, and refrigerate overnight—add 10–15 minutes to the covered baking time. For a quick beverage pairing while serving guests, the Monjaro shortcut is a light option.
Creative twists
- Vegetarian: Omit meat. Saute a mix of mushrooms, eggplant, and zucchini with onions and garlic; proceed with the same tomato base.
- White lasagna: Replace meat sauce with a béchamel and layered spinach or roasted squash, mozzarella, ricotta, and Parmesan.
- Spice it up: Add red pepper flakes or spicy Italian sausage for heat.
- Cheesy variations: Mix shredded provolone or fontina with mozzarella for a more complex melt.
- Gluten-free: Use gluten-free lasagna noodles and ensure canned sauces are gluten-free.
Your questions answered
Q: Can I make parts of this lasagna ahead of time?
A: Yes. The sauce can be made up to 3 days ahead and reheated. You can also assemble the lasagna and refrigerate it (covered) overnight—add about 10–15 minutes to covered baking time.
Q: Can I use no-boil lasagna noodles?
A: Yes—swap in no-boil noodles and make sure your sauce is slightly more liquid so the noodles can hydrate while baking. There’s no need to pre-cook them.
Q: How many does this serve and what’s the prep time?
A: This 9×13 pan serves about 8 people (generous portions). Active prep is about 30–45 minutes; simmer time is 1½ hours; baking and resting add another hour, so plan about 3 hours total if you include simmering and baking.
Q: Is it safe to freeze assembled lasagna before baking?
A: Yes. Wrap tightly with plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding extra baking time if still chilly in the center.
Q: Can I reduce sodium or use low-fat options?
A: Absolutely—choose low-sodium canned tomatoes and part-skim cheeses. Taste and adjust seasonings since reduced-sodium products may taste less robust.
Conclusion
If you want the restaurant-style experience at home, this Maggiano’s lasagna approach—long-simmered sauce, a simple ricotta layer, and a golden cheese top—delivers comfort and reliable leftovers. For official information about Maggiano’s restaurants and menus, visit the Maggiano’s Little Italy official site. If you’d like to compare versions or see another write-up of the same recipe, check the Maggiano’s Lasagna Recipe source.
Maggiano’s Lasagna
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 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
Ricotta Layer
- 16 ounces ricotta cheese
- 1 large egg
- 1/2 teaspoon salt (for ricotta)
- 1/4 teaspoon black pepper (for ricotta)
- 2 tablespoons fresh parsley, chopped (for ricotta)
Pasta and Cheese
- 12 pieces lasagna noodles
- 16 ounces mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
Instructions
Preparation
- Heat a large pot over medium. Add the ground beef and Italian sausage, breaking meat into crumbles. Cook for 8–10 minutes until browned and some pieces caramelize.
- Drain excess fat from the pot to keep the sauce from becoming greasy.
- Add the chopped onion and garlic to the pot. Sauté for 2–3 minutes until the onion is softened and fragrant.
- Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix thoroughly.
- Season the sauce with sugar, dried basil, fennel seeds, Italian seasoning, salt, black pepper, and parsley.
- Bring the sauce to a low boil, lower the heat and simmer uncovered for 90 minutes, stirring occasionally.
- While the sauce simmers, combine ricotta, egg, salt, black pepper, and parsley in a bowl. Stir until smooth and set aside.
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 8–10 minutes until al dente. Drain and rinse with cold water.
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Assembly
- Spread 1 cup of meat sauce evenly across the bottom of the baking dish.
- Layer three noodles over the sauce, slightly overlapping. Spread 1/3 of the ricotta mixture over the noodles. Sprinkle with 1/3 of the shredded mozzarella and 1/4 cup Parmesan.
- Repeat two more times: sauce, noodles, ricotta, mozzarella, and Parmesan. For the final layer, top with remaining meat sauce and the remaining mozzarella and Parmesan.
- Cover the dish with aluminum foil sprayed with cooking spray. Bake covered for 25 minutes. Remove foil and bake for another 25 minutes until cheese is golden and bubbling.
- Let the lasagna rest for 15 minutes before slicing to let the layers set; serve warm.
