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Maggiano’s Lasagna

Maggiano's Lasagna Recipe – A Cozy Family Favorite

A classic Italian-American dish featuring layers of savory meat sauce, creamy cheese, and tender pasta, Maggiano’s Lasagna is a guaranteed crowd-pleaser.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian-American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Sauce
  • 1 pound Ground Beef May substitute with ground turkey or chicken
  • 1 pound Italian Sausage Use turkey sausage or omit for a meatless version
  • 1 medium Onion Use shallots as an alternative
  • 2 cloves Garlic Fresh is best, but garlic powder can serve in a pinch
  • 2 cans Crushed Tomatoes (28 oz each) Diced tomatoes can be used for a chunkier sauce
  • 1 can Tomato Paste (6 oz) Can be omitted but adjust consistency
  • 1 can Tomato Sauce (15 oz) Substitute with additional crushed tomatoes, if necessary
  • 1 cup Water Use broth for added flavor
  • 2 tablespoons Sugar Can substitute with honey or omit for a more tart flavor
  • 1 tablespoon Dried Basil Replace with fresh herbs if preferred
  • 1/2 teaspoon Fennel Seeds
  • 1 teaspoon Italian Seasoning Replace with fresh herbs if preferred
  • 1.5 tablespoons Salt Adjust to taste
  • 1/4 teaspoon Black Pepper Adjust to taste
  • 2 tablespoons Fresh Parsley, chopped Can be exchanged with Italian parsley or omitted
For the Cheese Filling
  • 26 ounces Ricotta Cheese Substitute with cottage cheese for a lighter option
  • 1 large Egg Cannot be easily substituted for this function
For the Lasagna Assembly
  • 12 noodles Lasagna Noodles Use no-boil noodles for convenience
  • 16 ounces Mozzarella Cheese, shredded Swap with provolone for different flavor
  • 1 cup Parmesan Cheese, grated Pecorino Romano is a viable substitute

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Mixing Bowl
  • Spatula
  • Aluminum Foil

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat a drizzle of olive oil over medium heat. Sauté 1 chopped onion and 2 minced garlic cloves until softened, about 5 minutes. Add 1 pound of ground beef and 1 pound of Italian sausage, cooking until browned. Stir in 2 cans of crushed tomatoes, 1 can of tomato paste, and 1 can of tomato sauce, mixing well. Add water, 2 tablespoons of sugar, and your dried herbs, then let it simmer for 30 minutes.
  2. While the meat sauce simmers, combine 26 ounces of ricotta cheese, 1 large egg, and 2 tablespoons of chopped fresh parsley in a separate bowl. Season the mixture with 1 tablespoon of salt and ¼ teaspoon of black pepper, mixing until smooth and creamy.
  3. Preheat your oven to 375°F (190°C). Start by spreading a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Place 3 lasagna noodles on top, followed by a layer of the cheese filling and a generous sprinkling of 8 ounces of shredded mozzarella cheese. Repeat the layers, finishing with remaining meat sauce and an extra layer of mozzarella and 1 cup of grated Parmesan on top.
  4. Cover the baking dish with aluminum foil to retain moisture, then place it in your preheated oven. Bake for 25-30 minutes, or until the sauce is bubbling. After the time is up, carefully remove the foil and continue baking for an additional 15 minutes, until the cheese is golden brown and melted.
  5. Once baked, remove the lasagna from the oven and let it cool for about 15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 550IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Leftover Maggiano’s Lasagna should be stored in an airtight container and can last for 3-4 days. It can also be frozen for up to 3 months.

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