Maggiano's Lasagne Recipe
Maggiano's lasagna recipe is a delicious, hearty comfort food that brings together layers of flavorful meat sauce, creamy cheese, and perfectly cooked pasta. This easy-to-follow recipe lets you recreate the iconic lasagna from the beloved Italian-American restaurant chain, perfect for family dinners, special occasions, or meal prepping for the week.
Equipment
- Large pot for boiling pasta
- Large skillet for cooking meat sauce
- 9x13-inch baking dish
- Mixing bowls
- Wooden spoon or spatula
- Aluminum foil (optional, for covering during baking)
- Cheese grater (for fresh Parmesan, if desired)
- Ladle (for sauce)
- Oven
Ingredients
- lb ground beef
- 1/2 lb ground Italian sausage mild or spicy
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 14.5 oz cans crushed tomatoes
- 1 6 oz can tomato paste
- 1 15 oz can tomato sauce
- 2 tbsp dried oregano
- 1 tsp dried basil
- 1/4 tsp crushed red pepper flakes optional
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp sugar to balance acidity
- 1/4 cup fresh parsley optional, for garnish
- For the Cheese Mixture:
- 15 oz ricotta cheese
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 tsp nutmeg optional, for added depth
- Salt and pepper to taste
- For the Lasagna:
- 12 lasagna noodles regular or no-boil
- Olive oil for greasing the baking dish
Instructions
- Prepare the meat sauce:
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef and sausage, breaking it up with a spoon. Cook until browned.
- Add the chopped onion and minced garlic, cooking for another 2-3 minutes until softened.
- Stir in the crushed tomatoes, tomato paste, and tomato sauce. Add oregano, basil, crushed red pepper flakes, salt, pepper, and sugar.
- Bring the sauce to a simmer, then reduce the heat and let it cook for 30-40 minutes, stirring occasionally. The sauce should thicken and the flavors will meld together.
- Prepare the cheese mixture:
- In a large mixing bowl, combine ricotta cheese, 2 cups of mozzarella, Parmesan, egg, nutmeg, salt, and pepper. Stir until smooth and well combined.
- Cook the lasagna noodles:
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions (usually 8-10 minutes). Drain and set aside. If using no-boil noodles, simply skip this step.
- Assemble the lasagna:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
- Start with a layer of meat sauce on the bottom of the dish, followed by a layer of noodles. Then, spread a layer of the cheese mixture over the noodles.
- Repeat the layering process until you run out of ingredients, finishing with a generous layer of sauce and a sprinkle of mozzarella cheese on top.
- Bake the lasagna:
- Cover the lasagna with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
- Let it rest:
- Allow the lasagna to rest for 10-15 minutes before slicing. This will help the layers set and make it easier to serve.
- Serve:
- Garnish with fresh parsley, slice, and serve hot! Pair with garlic bread and a salad for a complete meal.
Notes
Make-Ahead Tip: You can assemble the lasagna ahead of time and store it in the fridge for up to 24 hours before baking. Just cover it tightly with plastic wrap or foil.
Freezing: This lasagna freezes beautifully. After assembling, cover it tightly with foil and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, then bake as directed.
Meat Variations: For a leaner version, substitute ground turkey or chicken for the beef and sausage. Alternatively, for a vegetarian option, replace the meat with roasted vegetables or a plant-based protein.
Cheese Tips: For extra creaminess, try adding a layer of béchamel sauce or ricotta mixed with spinach for added flavor and texture.
Nutmeg Tip: Adding a pinch of nutmeg to the cheese mixture is a great way to enhance the flavor profile and mimic the unique taste of Maggiano's lasagna.