I remember the first time I made this version of Maggiano’s-style lasagna — the house smelled like a cozy Italian kitchen, and even picky eaters asked for seconds. This is a classic layered lasagna that balances a meaty tomato sauce with creamy ricotta and gooey mozzarella, perfect for family dinners, potlucks, or when you want a comforting Sunday supper that reheats beautifully. If you like hearty, straightforward lasagna that’s easy to assemble and reliably delicious, this recipe is for you — and it pairs well with lighter sides so the layers remain the star.

Why you’ll love this dish

Maggiano’s lasagna is the kind of recipe that delivers crowd-pleasing results with minimal fuss. It’s budget-friendly because ground beef stretches into several servings, family-friendly thanks to familiar flavors, and forgiving if you prep components ahead of time. Make it for weeknight dinner prepped in the evening, a weekend bake when you have time to let the sauce simmer, or a holiday where everyone wants a plate of traditional comfort food.

“A perfect weeknight lasagna: rich sauce, creamy ricotta, and a golden cheesy top that keeps everyone coming back.”

This recipe also benefits from small technique choices — simmering the sauce long enough to concentrate flavors and letting the lasagna rest before slicing keeps the layers intact. If you’re exploring other casserole-style pasta dishes, you might enjoy these best lasagna soup recipes for a quicker, bowl-friendly take.

The cooking process explained

Before you pull out pots and pans, here’s a quick overview of how this lasagna is built so you know what to expect:

Brown the ground beef and develop the tomato sauce by simmering with tomato paste, crushed tomatoes, and Italian seasoning.
Cook the lasagna noodles until tender; drain and cool so they don’t stick.
Mix ricotta with egg, Parmesan, and parsley for a rich, binder-filled filling.
Layer sauce, noodles, ricotta, and mozzarella in a 9×13 pan, finishing with sauce and cheese.
Bake covered first, then uncovered to brown the top, and let rest so slices hold together.

If you want a frame of reference for timing and layering techniques, check this classic lasagna breakdown for more context on assembly and baking strategies: classic lasagna.

What you’ll need

12 lasagna noodles (regular or oven-ready—see notes)
1 lb ground beef
1 small yellow onion, finely chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes
2 tsp Italian seasoning
Salt and black pepper, to taste
15 oz ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
3 cups shredded mozzarella cheese
2 tbsp chopped fresh parsley (plus extra for garnish)

Notes and substitutions:

Swap ground turkey or a 50/50 beef–pork mix for different flavor and fat content.
Use oven-ready noodles to skip boiling—add a little extra sauce to ensure they hydrate during baking.
For a tangier ricotta layer, stir in a tablespoon of sour cream or plain Greek yogurt.
If you want a different roll-style dish, see these cheesy lasagna roll ideas for inspiration.

Step-by-step directions to follow

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Heat a large skillet over medium. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
Add the chopped onion and sauté until translucent, about 4–5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
Stir in the tomato paste and cook a minute to deepen flavor. Add the crushed tomatoes, Italian seasoning, and a generous pinch of salt and black pepper. Reduce heat and simmer uncovered for 20–25 minutes so the sauce thickens slightly. Taste and adjust seasoning.
Meanwhile, cook the lasagna noodles according to package directions until al dente. Drain and lay them out on a sheet lightly brushed with oil to prevent sticking.
In a medium bowl, combine ricotta, the egg, grated Parmesan, chopped parsley, and a pinch of salt. Mix until smooth.
Spread a thin layer of meat sauce over the bottom of the prepared baking dish. Lay down a single layer of noodles (3–4 noodles depending on fit). Dollop and spread a third of the ricotta mixture over the noodles, sprinkle about a cup of shredded mozzarella, and spoon more sauce on top. Repeat two more times (noodles → ricotta → mozzarella → sauce).
Finish with a final layer of noodles, the remaining sauce, and the last of the mozzarella. Cover the dish tightly with foil.
Bake covered for 25 minutes. Remove the foil and bake an additional 15–20 minutes, until the cheese is bubbly and starting to brown. If the top browns too fast, tent loosely with foil.
Let the lasagna rest for 10–15 minutes before slicing — this step helps it set and prevents a watery slice. Garnish with extra chopped parsley and serve.

If you prefer a hands-off method or want to compare time-saving approaches, a crockpot version can be a helpful alternative: crockpot ravioli lasagna.

Best ways to enjoy it

Serve slices of lasagna with simple, crisp sides so the richness doesn’t overwhelm:

A peppery arugula salad with lemon vinaigrette cuts through the cheese.
Garlic bread or toasted ciabatta to mop up extra sauce.
Roasted vegetables (broccoli, zucchini, or asparagus) for color and texture.
A light red wine like Chianti or an unoaked Pinot Noir pairs nicely; for nonalcoholic, sparkling water with lemon brightens the palate.

For plating, use a wide spatula and wipe it between slices to keep presentation clean. A small sprinkle of fresh parsley and cracked black pepper on top finishes the dish attractively.

Storage and reheating tips

Refrigerate: Cool leftover lasagna to room temperature within two hours, then cover and refrigerate for up to 4 days.
Reheat: Reheat individual portions in the microwave (covered) for 1–2 minutes, or reheat a whole pan in a 350°F oven, covered, until heated through (20–30 minutes). Remove foil the last 5–10 minutes to refresh the top.
Freeze: Wrap a cooled whole lasagna tightly in plastic wrap and foil, or freeze single portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: Always reheat to at least 165°F in the center for safe consumption.

Helpful cooking tips

Don’t skip the resting time — it’s the single best trick to clean slices.
Simmer the sauce long enough to reduce excess water; a thin sauce will make the lasagna runny.
If using no-boil noodles, add a bit more sauce between layers so they hydrate fully during baking.
Use whole-milk ricotta for creaminess; part-skim varieties can dry out slightly.
Grate your own mozzarella if possible — pre-shredded cheese often contains anti-caking agents that melt differently.

Creative twists

Vegetarian: Replace the ground beef with a mixture of sautéed mushrooms, zucchini, and spinach, and add a touch of balsamic for depth.
Spicy: Stir red pepper flakes into the sauce or use spicy Italian sausage in place of ground beef.
Four-cheese: Add shredded provolone and fontina for a silkier melt and swap half the mozzarella for fresh mozzarella slices.
Gluten-free: Use certified gluten-free lasagna noodles or wide gluten-free lasagna sheets and check your canned tomatoes for cross-contamination warnings.

Common questions

Q: Can I assemble the lasagna the night before?
A: Yes. Assemble, cover tightly, and refrigerate overnight. Add an extra 5–10 minutes to the covered bake time since the lasagna will be cold going into the oven.

Q: What if I only have ricotta with low moisture — do I need to change anything?
A: Low-moisture ricotta is fine, but if it seems dry, add a tablespoon of milk or a dollop of sour cream to make it spreadable and creamy.

Q: Can I make this dairy-free or vegan?
A: For dairy-free, use a plant-based ricotta alternative, dairy-free mozzarella, and omit the Parmesan or substitute with a vegan version. Note that texture and melt will differ from the original.

Q: How do I prevent the top from burning before the center is hot?
A: Tent foil loosely over the lasagna if the top browns too quickly. You can also bake at 350°F a bit longer for gentler heating.

Q: Is it safe to freeze before or after baking?
A: Both are safe. Freeze tightly either an assembled, unbaked lasagna (bake from frozen, adding extra time), or freeze fully baked slices for convenient reheating.

Conclusion

This Maggiano’s-style lasagna is a reliable, comforting recipe that balances a rich meat sauce with creamy ricotta and bubbly mozzarella — great for feeding a crowd or savoring leftovers all week. For official menu inspiration or to compare how a restaurant presents similar dishes, take a look at the Italian Menu – Maggiano’s Little Italy, and if you want to order from a specific Maggiano’s location, see Northpark – Order Online for their current online offerings. Enjoy the baking — and don’t skip the resting time; it’s the little step that makes big difference.

Maggiano’s-Style Lasagna

This classic layered lasagna features a meaty tomato sauce combined with creamy ricotta and gooey mozzarella, perfect for family dinners or potlucks.

Prep Time 30

Cook Time 45

Total Time 1 15

Serving Size servings

Ingredients

For the Lasagna

12 pieces lasagna noodles regular or oven-ready
1 lb ground beef
1 small yellow onion, finely chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 28 oz can crushed tomatoes
2 tsp Italian seasoning
to taste Salt and black pepper
15 oz ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
3 cups shredded mozzarella cheese
2 tbsp chopped fresh parsley (plus extra for garnish)

Instructions

Preparation

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Heat a large skillet over medium. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
Add the chopped onion and sauté until translucent, about 4–5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
Stir in the tomato paste and cook for a minute to deepen flavor. Add the crushed tomatoes, Italian seasoning, and a generous pinch of salt and black pepper. Reduce heat and simmer uncovered for 20–25 minutes until the sauce thickens slightly.
Meanwhile, cook the lasagna noodles according to package directions until al dente. Drain and lay them out on a sheet lightly brushed with oil to prevent sticking.
In a medium bowl, combine ricotta, the egg, grated Parmesan, chopped parsley, and a pinch of salt. Mix until smooth.

Assembly

Spread a thin layer of meat sauce over the bottom of the prepared baking dish.
Lay down a single layer of noodles (3–4 noodles depending on fit). Dollop and spread a third of the ricotta mixture over the noodles, sprinkle about a cup of shredded mozzarella, and spoon more sauce on top.
Repeat two more times (noodles → ricotta → mozzarella → sauce).
Finish with a final layer of noodles, the remaining sauce, and the last of the mozzarella. Cover the dish tightly with foil.

Baking

Bake covered for 25 minutes. Remove the foil and bake an additional 15–20 minutes, until the cheese is bubbly and starting to brown. If the top browns too fast, tent loosely with foil.
Let the lasagna rest for 10–15 minutes before slicing — this step helps it set and prevents a watery slice.
Garnish with extra chopped parsley and serve.

Notes

If using no-boil noodles, add a bit more sauce between layers so they hydrate fully during baking. For a tangier ricotta layer, stir in a tablespoon of sour cream or plain Greek yogurt.

Maggiano’s Lasagna