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Maggiano’s Lasagna Recipe

Maggiano’s Lasagna Recipe: Comforting Layers of Love

A homemade Maggiano’s Lasagna Recipe that features rich meat sauce, creamy ricotta, and melted mozzarella—ideal for family dinners and customizable for your favorite veggies.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Lunch
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Sauce
  • 1 pound ground beef Can substitute with ground turkey for a leaner option.
  • 1 pound Italian sausage Use mild or hot depending on your taste preference.
  • 1 onion, chopped Yellow or white onions work best.
  • 3 garlic cloves, minced Fresh is ideal, but pre-minced can be used.
  • 28 ounces crushed tomatoes San Marzano for the best flavor.
  • 6 ounces tomato paste Can be substituted with more crushed tomatoes.
  • 15 ounces tomato sauce Complements the crushed tomatoes.
  • 1 tablespoon sugar Can use honey or maple syrup as alternatives.
  • 1 teaspoon basil leaves Use dried if fresh is unavailable.
  • 1 teaspoon fennel seeds Omit if not preferred.
  • 1 tablespoon Italian seasoning Use a homemade mix if possible.
  • salt & black pepper Season to taste.
  • parsley, chopped Can substitute with cilantro.
For the Cheese Mixture
  • 15 ounces ricotta cheese Can be replaced with cottage cheese.
  • 1 egg Can substitute with a flax egg for a vegan version.
  • 2 cups mozzarella cheese, shredded Use low-moisture for better melting.
  • ½ cup grated Parmesan Pecorino Romano can be used as an alternative.
For the Lasagna Noodles
  • 12 lasagna noodles Cook until al dente.

Equipment

  • Large skillet
  • Mixing Bowl
  • Pot
  • 9x13-inch Baking Dish

Method
 

Sauce Preparation
  1. In a large skillet, heat olive oil over medium heat, then add the ground beef and Italian sausage, cooking until browned, about 8-10 minutes.
  2. Add the chopped onion and minced garlic, sautéing until softened, about 2-3 minutes.
Simmer the Sauce
  1. Stir in the crushed tomatoes, tomato paste, and tomato sauce, mixing thoroughly.
  2. Add sugar, dried basil, fennel seeds, Italian seasoning, and salt and pepper to taste. Allow to simmer uncovered on low heat for 30 minutes.
Prepare the Cheese Mixture
  1. In a mixing bowl, combine ricotta cheese, egg, salt, black pepper, and parsley. Mix until smooth and creamy.
Cook the Lasagna Noodles
  1. In a large pot of salted boiling water, cook lasagna noodles for 8-10 minutes until al dente. Drain and lay flat on a clean towel.
Start Layering
  1. Preheat your oven to 375°F (190°C). In a greased baking dish, spread a layer of meat sauce on the bottom.
  2. Place a layer of lasagna noodles on top, followed by ricotta mixture and mozzarella cheese. Repeat this process two more times.
Final Topping and Baking
  1. Top with additional mozzarella and grated Parmesan. Cover with aluminum foil and bake for 25 minutes.
  2. Remove foil and bake another 25 minutes until cheese is bubbling and golden brown.
Cool and Serve
  1. Once baked, let the lasagna cool for 10-15 minutes before slicing. Cut into portions and enjoy.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 900mgPotassium: 750mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 5mgCalcium: 300mgIron: 3mg

Notes

Allow the lasagna to cool for 10-15 minutes before slicing to help the layers hold their shape. Leftovers can be stored in an airtight container for up to 5 days or frozen for up to 3 months.

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