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Maggiano’s Lasagna Recipe

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4.8 from 482 reviews

This classic Maggiano’s Lasagna recipe combines layers of rich meat sauce, creamy ricotta cheese, and a blend of mozzarella and Parmesan cheeses baked to bubbly, golden perfection. Perfect for a hearty family dinner, this lasagna balances savory ground beef and Italian sausage with fragrant herbs and robust tomato flavors.

Ingredients

Meat Sauce

  • 1 lb ground beef
  • 1 lb turkey or chicken Italian sausage, casings removed
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 56 oz crushed tomatoes (2 cans)
  • 6 oz tomato paste
  • 0.5 cup water
  • 2 tbsp sugar
  • 1 tbsp dried basil leaves
  • 0.5 tsp fennel seeds
  • 1 tsp Italian seasoning
  • 1 tbsp salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Cheese Mixture

  • 26 oz ricotta cheese
  • 1 large egg
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Other Ingredients

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

Instructions

  1. Cook the Meat: Heat olive oil in a large pot over medium heat. Add ground beef and Italian sausage, cook until browned, breaking the meat apart with a spoon for even cooking.
  2. Sauté Vegetables: Add the finely chopped onion to the pot and cook until translucent, about 5 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
  3. Simmer the Sauce: Stir in crushed tomatoes, tomato paste, water, sugar, dried basil, fennel seeds, Italian seasoning, salt, pepper, and fresh parsley. Cover and simmer the sauce gently for 30 minutes, stirring occasionally to meld flavors.
  4. Prepare Cheese Mixture: In a medium bowl, combine ricotta cheese, egg, salt, black pepper, and chopped fresh parsley until smooth. Set aside for layering later.
  5. Cook Noodles: Boil lasagna noodles in salted water until al dente. Drain and rinse with cool water to stop cooking and prevent sticking. Lay noodles flat on a tray or sheet to keep separated.
  6. Assemble Lasagna: Preheat the oven to 375°F (190°C). Spread 1 cup of meat sauce on the bottom of a 9×13-inch baking dish. Layer 4 noodles over the sauce, then add one-third of the ricotta mixture, one-third of the shredded mozzarella, and one-third of the grated Parmesan cheese. Repeat the layering two more times, finishing with a top layer of sauce and cheese.
  7. Bake: Cover the lasagna with foil sprayed with cooking spray to prevent sticking. Bake covered for 25 minutes, then remove foil and bake an additional 25 minutes uncovered until bubbly and golden brown on top.
  8. Rest and Serve: Let the lasagna rest for 10 minutes after baking to set. Garnish with fresh parsley or basil before slicing and serving.

Notes

  • Cooking the meat well enhances the sauce's flavor and texture.
  • Sautéing garlic briefly prevents bitterness.
  • Simmer sauce uncovered longer for thicker consistency if desired.
  • Rinsing noodles after boiling prevents sticking and tearing during assembly.
  • Foil sprayed with cooking spray prevents cheese from sticking while baking covered.
  • Resting time allows lasagna layers to set for easier slicing.

Find it online: https://mealsbykate.com/maggianos-lasagna-recipe/