Maggiano’s Lasagna Recipe

This maggiano’s lasagna recipe brings together layers of pasta, rich meat sauce, and creamy cheese that will transport you straight to your favorite Italian restaurant. Maggiano’s lasagna has that perfect balance of flavors that makes it irresistible for family dinners or special occasions. Trust me, once you try this homemade version, you might never want the restaurant one again!

Why You’ll Love This Maggiano’s Lasagna

You’re going to fall in love with this Maggiano’s lasagna recipe from the very first bite! The combination of beef and Italian sausage creates an incredibly flavorful meat sauce that simmers to perfection. The ricotta filling is creamy and light, while the layers of melted mozzarella and Parmesan create that stretchy, cheesy pull we all crave. What makes the Maggiano’s lasagna special is how all these components come together in perfect harmony. Plus, it’s actually easier to make than you might think, and the leftovers taste even better the next day!

Ingredients

For the Meat Sauce:

• 1 pound ground beef
• 1 pound Italian sausage, casings removed
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 cans (28 ounces each) of crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 can (15 ounces) tomato sauce
• 1/2 cup water
• 2 tablespoons sugar
• 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 Cheese Filling:

• 26 ounces ricotta cheese
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

For the Lasagna:

• 12 lasagna noodles
• 16 ounces mozzarella cheese, shredded
• 1 cup grated Parmesan cheese

Instructions

1. Start by preparing the meat sauce. In a large pot, cook the ground beef, Italian sausage, onion, and garlic over medium heat until well browned. Drain any excess fat to keep your Maggiano’s lasagna from becoming too greasy.
2. Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Add the sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and parsley.
3. Let the sauce simmer, covered, for about 1 1/2 hours, stirring occasionally. This long simmer is key to developing that authentic Maggiano’s lasagna flavor!
4. While the sauce simmers, prepare the cheese filling by combining the ricotta cheese, egg, salt, pepper, and parsley in a mixing bowl. Mix everything well until smooth.
5. Cook the lasagna noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Lay them flat to prevent sticking.
6. Preheat your oven to 375°F (190°C). It’s time to assemble the lasagna!
7. Spread 1 cup of meat sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
8. Arrange 3 lasagna noodles lengthwise over the meat sauce, creating your first pasta layer.
9. Spread one-third of the ricotta cheese mixture over the noodles. Top with a third of the mozzarella cheese and 1/4 cup of Parmesan cheese.
10. Repeat the layers two more times, starting with meat sauce and ending with a final layer of mozzarella and Parmesan cheese on top for that perfect golden crust.
11. Cover with aluminum foil (spray the foil with cooking spray to prevent sticking to the cheese).
12. Bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 25 minutes, or until the top is golden and the sauce is bubbling.
13. Let the lasagna cool for 15 minutes before serving. This waiting time is crucial – it allows the Maggiano’s lasagna to set properly so it won’t fall apart when served.

Expert Tips

• Use a mix of ground beef and Italian sausage for the best flavor in your Maggiano’s lasagna – this combination adds incredible depth.
• Don’t skip the sugar in the sauce! It balances the acidity of the tomatoes perfectly.
• Allow the meat sauce to simmer for the full time – this develops the rich flavors that make Maggiano’s lasagna special.
• You can make the meat sauce a day ahead to save time and enhance flavors.
• Slightly undercook the lasagna noodles as they’ll continue cooking in the oven.
• Let the lasagna rest after baking – this is non-negotiable for clean slices!
• Use freshly grated cheese rather than pre-shredded for better melting and flavor.

Recipe Variations & Possible Substitutions

Feel like putting your own spin on this Maggiano’s lasagna recipe? Go for it! You can add mushrooms, bell peppers, or spinach to the sauce for extra vegetables. If you prefer a leaner option, substitute ground turkey for the beef. Not a fan of ricotta? Cottage cheese makes a great alternative when blended smooth. For a vegetarian version, skip the meat and load up on sautéed vegetables like zucchini, eggplant, and bell peppers. Gluten-free? Use gluten-free lasagna noodles – the rest of the Maggiano’s lasagna recipe stays the same!

Serving and Pairing Suggestions

Serve your Maggiano’s lasagna with a simple green salad dressed with Italian vinaigrette and some warm garlic bread for the complete Italian experience. A glass of Chianti or Sangiovese pairs beautifully with the rich tomato and meat flavors in this dish. For a more casual meal, roasted vegetables make an excellent side. I love to set out small bowls of extra grated Parmesan, red pepper flakes, and fresh basil leaves so everyone can customize their Maggiano’s lasagna experience!

Storage and Reheating Tips

This Maggiano’s lasagna actually tastes even better the next day! To store leftovers, let the lasagna cool completely, then cover tightly with plastic wrap and aluminum foil or transfer portions to airtight containers. It will keep in the refrigerator for up to 4 days. To freeze, either freeze the entire lasagna (unbaked) or cut into individual portions and freeze in airtight containers for up to 3 months. When reheating, cover with foil and warm in a 350°F oven until heated through (about 20-30 minutes for refrigerated, 45-60 minutes for frozen). The microwave works for individual portions, but the oven maintains the texture better for that authentic Maggiano’s lasagna experience.

Recipe FAQs

Can I make this Maggiano’s lasagna ahead of time? Absolutely! You can assemble the entire lasagna up to 24 hours in advance, cover it tightly with plastic wrap, and refrigerate. Just add an extra 10-15 minutes to the baking time.

Why is my lasagna watery? This usually happens if your sauce is too thin or if you don’t let it rest after baking. Make sure to simmer the sauce until it’s thick and always let your Maggiano’s lasagna rest for at least 15 minutes before cutting.

Can I use no-boil lasagna noodles? Yes! No-boil noodles work well in this recipe. Just make sure your sauce is not too thick as the noodles need to absorb some moisture to cook properly.

How do I know when my lasagna is done? Your Maggiano’s lasagna is done when the top is golden brown, the edges are bubbling, and a knife inserted in the center comes out hot.

Can I add more vegetables to the recipe? Definitely! Spinach, mushrooms, or zucchini would be great additions to this Maggiano’s lasagna recipe.

Troubleshooting Tips

If your Maggiano’s lasagna is too runny, let it rest longer before serving or use a bit less sauce next time. Burnt edges? Your oven might be running hot – cover with foil for more of the cooking time. If the noodles are still hard, they needed more sauce around them to soften properly. Too dry? Add a bit more sauce next time or reduce the baking time. Bland flavor? Don’t be shy with the seasonings, and make sure you’re using enough salt to enhance all those delicious Maggiano’s lasagna flavors!

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