Maggiano’s Lasagna Recipe

Share This Recipe With Your Friends!

This Maggiano’s Lasagna Recipe is a true crowd-pleaser with layers of rich meat sauce, creamy cheese, and tender pasta. It’s perfect for family dinners!

Maggiano's Lasagna Recipe

Lasagna is one of my favorite Italian dishes; I enjoy experimenting with various recipes. Last month, I tried the San Giorgio Lasagna Recipe, and it was amazing—it had a unique twist that stood out. Today, I decided to make Maggiano’s Lasagna, renowned for its rich flavors and hearty layers. This Copycat Maggiano’s Lasagna Recipe is famous for its simplicity, using basic ingredients like ground beef, Italian sausage, ricotta cheese, and a blend of herbs and spices.

This recipe is incredibly easy to follow, with straightforward steps that yield delicious results. It’s a comforting dish that you can prepare ahead of time and enjoy with family and friends on any occasion. Whether it’s a cozy dinner at home or a festive gathering, Maggiano’s Lasagna is sure to satisfy with its robust flavors and comforting appeal.

What is Maggiano’s Lasagna?

Maggiano’s Lasagna is a classic Italian-American dish known for its rich layers of ground beef, Italian sausage, creamy ricotta cheese, and perfectly cooked lasagna noodles. Topped with melted mozzarella and Parmesan, this hearty casserole is baked to perfection, creating a flavorful and comforting meal that is ideal for family gatherings and special occasions.

The meat sauce, made from crushed tomatoes, onions, garlic, and a blend of herbs and spices, adds depth and richness to this traditional lasagna, making it a favorite among many.

How to make Maggiano’s Lasagna

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:

  • 16 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

Prepare 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.
  • Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Add the sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and parsley.
  • Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Prepare the Cheese Filling:

  • Combine the ricotta cheese, egg, salt, pepper, and parsley in a mixing bowl. Mix well.

Cook the Lasagna Noodles:

  • Cook the lasagna noodles according to the package instructions. Drain and rinse with cold water. Set aside.

Assemble the Lasagna:

  • Preheat your oven to 375°F (190°C).
  • Spread 1 cup of meat sauce on the bottom of a 9×9-inch baking dish.
  • Arrange 3 lasagna noodles lengthwise over the meat sauce.
  • Spread one-third of the ricotta cheese mixture over the noodles. Top with a third mozzarella cheese and 1/4 cup of Parmesan cheese.
  • Repeat the layers twice, starting with the meat sauce and ending with a final layer of mozzarella and Parmesan cheese on top.

Bake the Lasagna:

  • Cover with aluminum foil (to prevent sticking, you can spray the foil with cooking spray).
  • Bake in the preheated oven for 25 minutes. 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.

Tips to Make a Delicious Maggiano’s Little Italy Lasagna

  • Allow the meat sauce to simmer for at least 1 1/2 hours. This helps develop a rich, deep flavor and ensures the sauce thickens properly.
  • Season each layer of your lasagna lightly with salt and pepper as you assemble it. This ensures every bite is flavorful and well-seasoned.
  • Cook the lasagna noodles until they are just al dente. They will continue to cook in the oven, and you don’t want them to become mushy.
  • After baking, let the lasagna rest for at least 15 minutes before cutting into it. This allows the layers to set and makes it easier to serve clean slices.
  • While the recipe calls for mozzarella and Parmesan, consider adding a layer of provolone or fontina for extra richness and a more complex cheese flavor.

What to pair with Maggiano’s Lasagna

If you ask me about my favorite dishes to pair with Maggiano’s Lasagna, I would definitely mention Yats garlic bread and Caesar salad. The crispy, buttery garlic bread is perfect for sopping up extra sauce, and the fresh Caesar salad with crunchy croutons and creamy dressing provides a refreshing contrast to the hearty lasagna.

I also love serving roasted vegetables, like zucchini, bell peppers, and carrots, which add a healthy and colorful side. But you can try a simple Caprese salad with fresh tomatoes, mozzarella, and basil for a light and flavorful accompaniment.

For more variety, an antipasto platter with cured meats, olives, artichokes, and cheeses is a great option. And for dessert, nothing beats a classic tiramisu to end your Italian meal on a sweet note.

Maggiano's Lasagna Recipe

How to store

To store Maggiano’s Lasagna, first allow it to cool completely at room temperature. Once cooled, cover the lasagna tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. When you’re ready to reheat, preheat your oven to 375°F (190°C). Place the lasagna in an oven-safe dish, cover with foil, and bake for about 25-30 minutes, or until heated through.

FAQ

Can I freeze Maggiano’s Lasagna?

Yes, you can freeze it. Wrap individual portions or the entire dish tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

How do I reheat Maggiano’s Lasagna?

To reheat refrigerated lasagna, preheat your oven to 375°F (190°C), cover with foil, and bake for about 25-30 minutes. For frozen lasagna, bake at the same temperature for about 60-75 minutes.

Can I use different types of meat in the lasagna?

Yes, you can substitute the ground beef and Italian sausage with ground turkey, chicken, or a meatless alternative for a different flavor.

What kind of cheese can I use?

While the recipe calls for ricotta, mozzarella, and Parmesan, you can also add provolone, fontina, or even a bit of gouda for extra richness.

Can I make the lasagna ahead of time?

Yes, you can assemble the lasagna up to a day in advance and store it in the refrigerator. Bake it just before serving.

Is it necessary to cook the noodles before assembling the lasagna?

Yes, it’s best to cook the noodles until they are just al dente to ensure they finish cooking properly during baking without becoming too soft.

Maggiano’s Lasagna Recipe

Recipe by Wasian CookeryCourse: MainCuisine: Italian, AmericanDifficulty: Easy
Servings

9

servings
Prep time

30

minutes
Cooking time

2

hours 
Total time

2

hours 

30

minutes

This Maggiano’s Lasagna Recipe is a true crowd-pleaser with layers of rich meat sauce, creamy cheese, and tender pasta. It’s perfect for family dinners!

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:
  • 16 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

Directions

  • Prepare 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.
  • Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Add the sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and parsley.
  • Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Prepare the Cheese Filling:
  • Combine the ricotta cheese, egg, salt, pepper, and parsley in a mixing bowl. Mix well.
  • Cook the Lasagna Noodles:
  • Cook the lasagna noodles according to the package instructions. Drain and rinse with cold water. Set aside.
  • Assemble the Lasagna:
  • Preheat your oven to 375°F (190°C).
  • Spread 1 cup of meat sauce on the bottom of a 9×9-inch baking dish.
  • Arrange 3 lasagna noodles lengthwise over the meat sauce.
  • Spread one-third of the ricotta cheese mixture over the noodles. Top with a third mozzarella cheese and 1/4 cup of Parmesan cheese.
  • Repeat the layers two more times, starting with the meat sauce and ending with a final layer of mozzarella and Parmesan cheese on top.
  • Bake the Lasagna:
  • Cover with aluminum foil (to prevent sticking, you can spray the foil with cooking spray).
  • Bake in the preheated oven for 25 minutes. 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.

Notes

  • Allow the meat sauce to simmer for at least 1 1/2 hours. This helps develop a rich, deep flavor and ensures the sauce thickens properly.