Maggiano’s Lasagna is a classic Italian favorite that brings layers of rich, meaty sauce, creamy ricotta cheese, and perfectly baked pasta sheets all baked to bubbly, cheesy perfection. This dish is packed with hearty ground beef, melted mozzarella, and that delicious tang of Parmesan that really ties it all together. It’s the kind of lasagna that feels like a warm hug straight from the oven.
I’ve always thought that lasagna is one of those meals that’s even better when shared, and Maggiano’s Lasagna makes it so easy to enjoy with family or friends. I love making it when I want to impress guests without spending all day in the kitchen, because it’s simple to put together yet tastes like it took hours. A little tip I’ve learned: letting it rest a few minutes after baking helps the layers set, so it slices nicely and looks just like the pictures.
For me, there’s nothing better than serving this lasagna with a fresh green salad and some crusty garlic bread, which soaks up all the extra sauce. It’s the perfect meal for cozy dinners or special occasions, and it always brings smiles to the table. Every time I eat it, it reminds me of big family dinners and good times around the table—comfort food at its finest.
Key Ingredients & Substitutions
Ground beef and Italian sausage: These give the sauce its rich and hearty flavor. If you want a lighter option, try ground turkey or chicken. You can leave out the sausage for a milder taste.
Tomato products: The combination of crushed tomatoes, tomato paste, and sauce creates a thick, flavorful base. If you prefer a fresher touch, canned diced tomatoes work too, just cook them longer to thicken.
Ricotta cheese: This creamy cheese balances the meatiness. If you can’t find ricotta, cottage cheese can work but drain it well to avoid sogginess. Mixing in an egg helps it hold together better.
Lasagna noodles: Traditional boiled noodles are best, but no-boil noodles are a convenient substitute. Just add a bit more sauce to keep everything moist.
Mozzarella and Parmesan cheese: Mozzarella melts beautifully for gooey layers, while Parmesan adds sharpness. For a twist, try a blend of mozzarella and provolone or add extra Parmesan on top for a crispy finish.
How Do You Get Perfect Layers and Avoid a Soggy Lasagna?
Building the layers evenly is key for a neat lasagna that holds together. Here’s how I do it:
- Start with a thin layer of sauce on the bottom. This stops noodles from sticking and prevents sogginess.
- Lay noodles flat without overlapping too much to ensure even cooking.
- Spread the ricotta mixture evenly so every bite gets creamy cheese. Using a spoon works better than a knife for this.
- Sprinkle cheese generously but evenly. This helps layers melt and stick together.
- Don’t overload the sauce or cheese. Too much moisture can cause it to be sloppy.
- Cover with foil during most of the baking. This traps steam and melts the cheese but prevents it from burning.
- Let it rest 15 minutes after baking. This helps layers set so slices keep their shape.
Equipment You’ll Need
- Large skillet or saucepan – I like using a big one to cook the sauce evenly and prevent splatters.
- Pot for boiling noodles – Helps cook the lasagna noodles until al dente without a mess.
- 9×13-inch baking dish – The perfect size for layering and baking the lasagna evenly.
- Mixing bowls – To combine the ricotta mixture and hold ingredients during layering.
- Measuring spoons and cups – To measure ingredients accurately for balanced flavors.
- Aluminum foil – To cover the lasagna during baking and prevent over-browning.
Flavor Variations & Add-Ins
- Proteins: Swap ground beef for ground turkey, chicken, or Italian sausage to change the flavor or lighten it up.
- Cheeses: Add shredded provolone or fontina for extra gooeyness or sprinkle extra Parmesan on top for more sharpness.
- Veggies: Mix in sautéed spinach, mushrooms, or bell peppers for more textures and flavors.
- Spices & Herbs: Toss in red pepper flakes, fresh basil, or oregano to alter the aroma and taste based on your preference.
Maggiano’s Lasagna
Ingredients You’ll Need:
- 1 lb ground beef
- ½ lb Italian sausage (optional for extra flavor)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 (6 oz) cans tomato paste
- 2 (15 oz) cans tomato sauce
- ½ cup water
- 2 tbsp sugar
- 1 tbsp dried basil leaves
- 2 tsp salt
- 1 tsp Italian seasoning
- ¼ tsp ground black pepper
- 12 lasagna noodles
- 15 oz ricotta cheese
- 1 large egg
- 2 tbsp chopped fresh parsley (plus extra for garnish)
- 3 cups shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
Time You’ll Need:
This lasagna takes about 20 minutes to prep, 30 minutes to simmer the sauce, 50 minutes to bake, plus 15 minutes resting time. Overall, plan on about 2 hours from start to finish.
Step-by-Step Instructions:
1. Make the Sauce:
Heat a large skillet or saucepan over medium heat. Cook the chopped onion and garlic until softened and fragrant. Add the ground beef and Italian sausage, breaking up the meat with a spoon. Cook until browned and no longer pink. Drain any extra fat.
Stir in crushed tomatoes, tomato paste, tomato sauce, water, sugar, basil, salt, Italian seasoning, and pepper. Let the sauce simmer uncovered for about 30 minutes, stirring now and then.
2. Cook the Noodles:
While your sauce simmers, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain carefully and lay the noodles flat on parchment paper or foil so they don’t stick together.
3. Prepare the Cheese Mixture:
In a medium bowl, mix ricotta cheese, the egg, and chopped fresh parsley until smooth and combined.
4. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Spread a thin layer of the meat sauce in the bottom of a 9×13-inch baking dish.
Place 4 cooked lasagna noodles side by side over the sauce. Spread one-third of the ricotta mixture over the noodles. Sprinkle 1 cup of shredded mozzarella cheese on top. Spoon one-third of the meat sauce over the cheese layer.
Repeat this layering two more times, finishing off with sauce on the top layer.
5. Add the Cheese Topping:
Sprinkle the remaining mozzarella cheese and all the grated Parmesan over the top of the final sauce layer.
6. Bake to Perfection:
Cover the baking dish loosely with aluminum foil to keep the cheese from drying out and sticking. Bake for 25 minutes, then remove the foil and bake uncovered another 25 minutes or until the cheese on top is golden brown and bubbly.
7. Rest and Serve:
Take the lasagna out of the oven and let it rest for about 15 minutes before cutting. This helps the layers set and makes it easier to serve. Sprinkle with extra chopped parsley for a fresh garnish.
Enjoy your warm, hearty, and cheesy Maggiano’s-style lasagna!
Can I Use No-Boil Lasagna Noodles Instead?
Yes, no-boil noodles work great and save time! Just be sure to add a little extra sauce since they absorb more moisture as they cook in the oven.
Can I Make This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftover lasagna in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or microwave until heated through, adding a splash of water or sauce if it seems dry.
Can I Freeze This Lasagna?
Yes! Wrap the fully assembled, unbaked lasagna tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
