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.
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.