Name: Maggiano's Lasagna
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Ingredients: 1 pound ground beef; 1 pound Italian sausage, casings removed (Use mild or hot depending on heat preference.); 1 large onion, finely chopped; 3 cloves garlic, minced; 56 ounces crushed tomatoes (2 cans of 28 ounces each); 6 ounces tomato paste; 15 ounces tomato sauce; 1/2 cup water; 2 tablespoons sugar (Balances acidity.); 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 (For the sauce.); 26 ounces ricotta cheese (Part-skim ricotta can be used for a lighter version.); 1 large egg; 1/2 teaspoon salt (For ricotta.); 1/4 teaspoon black pepper (For ricotta.); 2 tablespoons fresh parsley, chopped (For ricotta.); 12 pieces lasagna noodles (No-boil noodles can be used.); 16 ounces mozzarella cheese, shredded (Low-moisture preferred.); 1 cup grated Parmesan cheese

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I still remember the first time I recreated Maggiano’s lasagna at home — the kitchen smelled like a red-sauce hug, and everyone hovered by the oven. This lasagna is a classic Italian-American casserole built from a rich meat sauce, a creamy ricotta layer, plenty of mozzarella, and a final dusting of Parmesan. It’s the kind of meal you make for family dinners, celebrations, or when you want leftovers that feel like a reward. If you’ve ever wished you could get that restaurant-style lasagna on your own table, this version follows Maggiano’s flavor profile and gives clear steps so you won’t be guessing.

Why you’ll love this dish

Maggiano’s lasagna is hearty, comforting, and reliably crowd-pleasing. It balances a savory meat sauce with a creamy cheese layer and stretchy mozzarella. Make it when you want to feed a crowd, bring a dish to a potluck, or plan make-ahead dinners that reheat beautifully. It’s also flexible: swap meats, make it vegetarian, or freeze it for a quick family meal later.

“This lasagna hits every note — the sauce is meaty and slightly sweet, the ricotta is silkily savory, and the cheese pull is real. A family favorite.” — Home cook review

If you enjoy smaller, cozy variations, try an easy lasagna soup as a weeknight alternative that captures the same flavors in a bowl.

How this recipe comes together

Before you dive in, here’s a quick overview so you know what to expect:

Brown the ground beef and Italian sausage with onions and garlic to build a rich base.
Simmer crushed tomatoes, tomato paste, and seasonings to concentrate flavor.
Mix ricotta with egg, parsley, and seasoning for a stable cheese layer.
Cook noodles al dente so they bake perfectly without going mushy.
Layer sauce, noodles, ricotta, mozzarella, and Parmesan in a 9×13 pan.
Bake covered, then uncovered to brown the top and let everything set before slicing.

If you prefer more vegetable-forward lasagnas, this process maps well to a vegetarian garden vegetable lasagna too.

Key ingredients

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 (balances acidity)
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 (for sauce)
26 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 (low-moisture preferred)
1 cup grated Parmesan cheese

Notes and substitutions:

Use mild or hot Italian sausage depending on heat preference. For a lighter version, substitute ground turkey and turkey Italian sausage.
No-boil noodles work fine; adjust layering as they’ll absorb more sauce during baking.
Swap part-skim ricotta for whole-milk ricotta for creamier texture. Add a splash of milk if it’s too stiff.

Step-by-step instructions

Prepare the Meat Sauce:

Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and Italian sausage. Brown, breaking up the meat until no pink remains. Drain excess fat if needed, leaving a little for flavor.
Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
Stir in crushed tomatoes, tomato paste, tomato sauce, and 1/2 cup water. Add sugar, dried basil, fennel seeds, Italian seasoning, 1 tablespoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh parsley.
Bring to a simmer, then reduce heat to low. Cover partially and simmer 25–40 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust salt and pepper.

Prepare the Cheese Filling:

In a medium bowl, combine 26 ounces ricotta cheese, 1 large egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh parsley. Mix until smooth and set aside.

Cook the Lasagna Noodles:

Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions for al dente (usually 8–10 minutes). Stir occasionally so they don’t stick.
Drain noodles and lay them flat on a sheet pan or cloth to prevent sticking. If using no-boil noodles, skip this step.

Assemble the Lasagna:

Preheat oven to 375°F (190°C).
Spread a thin layer (about 1 cup) of meat sauce on the bottom of a 9×13-inch baking dish.
Place 4 lasagna noodles over the sauce (slightly overlapping).
Spread one-third of the ricotta mixture over the noodles.
Spoon about 1–1 1/2 cups of meat sauce over the ricotta.
Sprinkle about one-third of the shredded mozzarella and a few tablespoons of Parmesan.
Repeat two more times: noodles, ricotta, sauce, mozzarella/Parmesan. Finish with a top layer of noodles, the remaining sauce, and remaining cheeses.

Bake the Lasagna:

Cover the pan tightly with foil (spritz the underside with nonstick spray or tent so cheese doesn’t stick).
Bake at 375°F for 45 minutes covered.
Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden in spots.
Let rest 15–20 minutes before cutting — this helps the layers set for clean slices.

Best ways to enjoy it

Serve generous squares with a simple green salad dressed in lemon vinaigrette to cut through richness. Warm garlic bread, roasted broccoli, or sautéed green beans make classic sides. For wine pairings, try a medium-bodied Chianti or Sangiovese to stand up to the tomato-forward sauce. If you want handheld sides, garlic knots are a crowd-pleasing choice.

For a lighter pairing or cozy spin, consider a side inspired by a spinach lasagna — a simple sautéed spinach salad brightens the plate.

Storage and reheating tips

Refrigerate: Cover leftovers tightly and store in the fridge for up to 3–4 days.
Freeze: Wrap the whole pan or individual slices tightly in plastic wrap and foil; freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheat safely: Reheat to an internal temperature of 165°F (74°C). For single portions, microwave covered on medium power until hot. For a whole pan, bake covered at 350°F (175°C) until warmed through, about 25–40 minutes depending on size; uncover the last 10 minutes to refresh the cheese.

Always cool lasagna to room temperature no longer than two hours before refrigerating to prevent bacterial growth.

Pro chef tips

Don’t over-salt early. Diutal reduction concentrates salt; adjust at the end of simmering.
Brown meat well: the Maillard reaction adds depth that tomato alone won’t give.
Prevent watery lasagna: use low-moisture mozzarella and drain excess fat from the meat. If sauce is very thin, simmer a bit longer to thicken.
Make-ahead: Assemble the lasagna a day in advance, refrigerate, then bake. It often tastes better after flavors meld overnight.
Use a mix of cheeses: part mozzarella and a smaller sprinkle of Pecorino Romano will lift the top notes.

For quick inspiration on converting flavors to a bowl format on busy nights, a lasagna soup shortcut can capture the same profile with less hands-on time.

Creative twists

Vegetarian version: Replace meat with roasted mushrooms, zucchini, and eggplant; boost umami with soy sauce or miso in the tomato base.
White lasagna: Swap tomato sauce for a béchamel with sautéed spinach and ricotta.
Gluten-free: Use certified gluten-free lasagna noodles or thinly sliced roasted zucchini for layers.
Spicy Italian: Use hot Italian sausage and add red pepper flakes to the sauce.
Single-serving: Make in small oven-safe ramekins for personal portions or freezer-ready meals.

Common questions

Q: How long does this lasagna take from start to finish?
A: Plan about 20–30 minutes active time to brown meats, 25–40 minutes simmering the sauce, 10–15 minutes to cook noodles, 60–70 minutes baking (including resting). Total ~2.5–3 hours, though make-ahead assembly cuts active time later.

Q: Can I skip boiling noodles and use no-boil sheets?
A: Yes. No-boil noodles absorb more liquid; use a slightly thinner sauce or add a splash more water when assembling to ensure they cook fully. They save time and work well for make-ahead lasagna.

Q: How do I prevent the lasagna from becoming soggy?
A: Don’t over-sauce the layers. Make sure the meat sauce is thick before assembling. Use low-moisture mozzarella and let the lasagna rest 15–20 minutes after baking so excess juices are reabsorbed and slices hold together.

Q: Can I make this entirely in advance and freeze before baking?
A: Absolutely. Assemble in a foil pan, wrap tightly, and freeze up to 3 months. Bake covered from frozen at 350°F, adding about 30–45 minutes to the bake time, until bubbly and 165°F internally.

Q: What’s the best cheese combination for melt and flavor?
A: Low-moisture mozzarella for stretch, ricotta for creaminess, and a small amount of grated Parmesan or Pecorino for a savory, nutty finish.

Conclusion

Recreating Maggiano’s lasagna at home rewards patience with layers of comforting, well-seasoned flavor. It’s a make-ahead superstar, freezes well, and adapts easily to dietary swaps. For more about the restaurant’s menu and history, visit the Maggiano’s Little Italy official site. If you want another home version of this recipe for comparison, see this Maggiano’s Lasagna Recipe on YummyDishs.