Maggiano’s Lasagna is a classic, comforting dish that brings together layers of tender pasta, rich meat sauce, creamy ricotta, and melted mozzarella cheese. Each bite is a delicious mix of hearty tomato flavor and cheesy goodness that feels like a warm hug on a plate.
I love making this lasagna when I want something that feels special but is still easy to share with family or friends. It’s one of those dishes that everyone seems to enjoy, and it always fills the kitchen with the most wonderful smell while it’s baking. I usually like to let it rest a little after it comes out of the oven so the flavors can settle and it’s easier to cut into nice slices.
My favorite way to serve Maggiano’s Lasagna is with a simple green salad and some crusty garlic bread. It makes a great meal for any night, whether you’re celebrating something or just want to enjoy comfort food at home. I find that leftovers taste even better the next day when the flavors have had more time to blend together.
Key Ingredients & Substitutions
Ground beef and Italian sausage: These give the sauce rich flavor and a nice meaty texture. If you want a leaner version, swap sausage for ground turkey or chicken. For a vegetarian option, use sautéed mushrooms or a plant-based meat substitute.
Tomato paste, crushed tomatoes, and tomato sauce: These combine to create a thick, flavorful sauce. If you don’t have tomato paste, use a bit more crushed tomatoes and cook longer to thicken the sauce.
Ricotta cheese mixture: Ricotta adds creamy, mild richness, balanced by Parmesan’s nutty flavor. If you don’t have ricotta, cottage cheese is a good substitute—just blend it for a smoother texture.
Mozzarella cheese: Use shredded mozzarella for a melty, gooey top layer. You can substitute part or all with provolone or fontina for a slightly different flavor and stretch your cheese budget.
Lasagna noodles: Regular or no-boil noodles work well. If you use no-boil, be sure the sauce is a little wetter to cook noodles properly in the oven.
How Can I Make Sure My Lasagna Layers Turn Out Perfect?
Layering properly is key to a tasty lasagna that holds together when cut.
- Start with a thin sauce layer: This keeps noodles from sticking and drying out during baking.
- Even noodle placement: Overlap noodles slightly so every bit is nestled in sauce and cheese—no dry edges!
- Spread ricotta mixture gently: Avoid clumps by spooning dollops, then gently smoothing with a spatula. This creates a creamy, even layer.
- Don’t skimp on sauce between layers: It keeps the dish moist and flavorful all the way through.
- Cover with foil while baking: Prevents cheese from burning before noodles cook fully.
- Let it rest after baking: Cooling 10-15 minutes helps layers set, so the lasagna slices neatly without falling apart.
Equipment You’ll Need
- Large skillet – I like it because it browns meats evenly and has enough space for everything.
- Pot for boiling noodles – makes cooking pasta simple and quick.
- Mixing bowl – for blending the ricotta cheese mixture smoothly.
- 9×13 inch baking dish – the perfect size for lasagna layers and easy to serve.
- Aluminum foil – helps keep the lasagna moist while baking.
- Slotted spoon or tongs – useful for handling hot noodles and assembling layers.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version.
- Add sautéed spinach or chopped kale into the cheese mixture for extra greens.
- Mix in sliced mushrooms or roasted vegetables into the sauce for extra flavor and texture.
- Use different cheeses like provolone or fontina for a unique twist on the classic cheesy layers.
How to Make Maggiano’s Lasagna
Ingredients You’ll Need:
For the Meat Sauce:
- 1 lb ground beef
- ½ lb Italian sausage, casings removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 28 oz can crushed tomatoes
- 6 oz tomato paste
- 1 can (15 oz) tomato sauce
- ½ cup water
- 2 tsp sugar
- 2 tsp dried basil leaves
- 1 tsp dried oregano
- Salt and pepper to taste
For the Cheese Mixture and Layers:
- 12 lasagna noodles
- 16 oz ricotta cheese
- 1 large egg
- ¾ cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Time Needed
This lasagna takes about 30 minutes to prepare your meat sauce and noodles, and around 50 minutes to bake. Adding 10-15 minutes of resting time after baking helps the dish set for perfect slicing. In total, plan for about 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Make the Meat Sauce:
Heat a large skillet over medium heat. Add the ground beef, Italian sausage, and chopped onion. Cook, stirring and breaking up meat, until browned and onions are soft (about 7-10 minutes). Add minced garlic and cook for 1-2 more minutes until fragrant. Drain any extra fat from the skillet.
Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Add sugar, dried basil, dried oregano, salt, and pepper. Bring sauce to a simmer, then reduce heat to low. Let it cook uncovered for at least 30 minutes, stirring occasionally to blend flavors.
2. Prepare the Noodles and Cheese Mixture:
While the sauce simmers, cook the lasagna noodles according to package directions until al dente. Drain them and arrange flat on a sheet of parchment paper or foil to prevent sticking.
In a medium bowl, mix together the ricotta cheese, beaten egg, and grated Parmesan cheese until smooth and combined.
3. Assemble and Bake the Lasagna:
Preheat your oven to 375°F (190°C).
Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Place 3 cooked lasagna noodles over the sauce.
Spread one-third of the ricotta cheese mixture evenly over the noodles. Sprinkle 1 cup of shredded mozzarella cheese on top of the ricotta. Spoon about one-third of the meat sauce over the mozzarella.
Repeat this layering process two more times: noodles, ricotta mixture, mozzarella, and sauce.
For the final layer, place noodles and spread the remaining meat sauce on top. Finish with the remaining shredded mozzarella cheese.
Cover the dish tightly with aluminum foil. To prevent sticking, you can lightly spray the underside of the foil with cooking spray.
Bake for 25 minutes, then remove the foil and bake for another 25 minutes until the cheese is bubbly and slightly golden.
4. Rest and Serve:
Let the lasagna rest for 10-15 minutes after baking. This helps the layers set and makes it easier to cut clean slices.
Sprinkle freshly chopped parsley on top before serving to add a touch of color and fresh flavor.
Enjoy your hearty, cheesy Maggiano’s-style lasagna with your favorite side dishes! It’s perfect for family dinners or special occasions.
Can I Use No-Boil Lasagna Noodles Instead?
Yes! If you prefer no-boil noodles, just skip the boiling step. Make sure your sauce has enough moisture to cook the noodles fully while baking—adding a little extra water or sauce can help.
How Do I Store and Reheat Leftovers?
Store any leftover lasagna in an airtight container in the fridge for up to 3-4 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, or microwave individual portions until hot.
Can I Make This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna as instructed, cover it tightly, and refrigerate for up to 24 hours before baking. You can also freeze it before baking—just thaw overnight in the fridge and bake as directed.
What Can I Substitute for Italian Sausage?
If you don’t have Italian sausage, you can use extra ground beef or turkey and add Italian seasoning (like fennel, garlic, and red pepper flakes) to mimic the flavor.