Maggiano's Lasagna
A rich and hearty Italian-American lasagna featuring layers of savory meat sauce, creamy ricotta, and gooey mozzarella, perfect for family dinners or special occasions.
Ingredients
For the Meat Sauce
- 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.
For the Cheese Filling
- 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.
For Assembly
- 12 pieces lasagna noodles No-boil noodles can be used.
- 16 ounces mozzarella cheese, shredded Low-moisture preferred.
- 1 cup grated Parmesan cheese
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 ricotta cheese, 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 9x13-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.
Notes
For make-ahead, assemble lasagna a day in advance and refrigerate. It often tastes better after flavors meld overnight. Serve with a simple green salad or garlic bread. Can swap meats and add vegetables for variation.