Ingredients
Scale
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
- 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.
- Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Add the sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and parsley.
- 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!
- 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.
- 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.
- Preheat your oven to 375°F (190°C). It’s time to assemble the lasagna!
- Spread 1 cup of meat sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
- Arrange 3 lasagna noodles lengthwise over the meat sauce, creating your first pasta layer.
- 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.
- 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.
- Cover with aluminum foil (spray the foil with cooking spray to prevent sticking to the cheese).
- 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.
- 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.
Notes
- 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.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of the lasagna)
- Calories: 450 kcal
- Fat: 22g
- Carbohydrates: 32g
- Protein: 30g