Maggiano’s Lasagna is a classic Italian-American comfort dish layered with rich meat sauce, creamy ricotta, melted mozzarella, and perfectly cooked pasta sheets. It’s the kind of lasagna that feels like a warm hug on a plate, full of hearty flavors and cheesy goodness that everyone loves.
I always think of family dinners whenever I have a slice of this lasagna. It’s great for sharing because the layers hold up nice and thick, making each bite satisfying and filling. One tip I like is to let it rest a bit after baking so all the cheese and sauce settle together—makes it even better when you cut into it!
My favorite way to enjoy Maggiano’s Lasagna is with a simple green salad and a glass of cold soda or iced tea. It’s perfect for a casual night in or a small get-together, and the leftovers taste just as wonderful the next day, which is always a bonus in my book.
Key Ingredients & Substitutions
Lasagna Noodles: Using regular lasagna noodles is best here for that classic texture. If you need a shortcut, no-boil noodles work, just add some extra sauce to keep it moist.
Ground Meat: A mix of ground beef and Italian sausage gives great flavor and richness. For a lighter option, try ground turkey or chicken, but you might want to add extra herbs for depth.
Cheeses: Ricotta, mozzarella, and Parmesan are key for creaminess and melting. Cottage cheese can replace ricotta if needed, though the texture changes a bit. Part-skim mozzarella keeps it less greasy but still melty.
Tomato Base: Crushed tomatoes, tomato sauce, and paste create a thick, flavorful sauce. You can use fresh tomatoes mashed by hand if you like a chunkier sauce.
How Do I Build the Perfect Layered Lasagna?
Layering well is the secret to that perfect slice that holds together and looks great. Here’s how I do it:
- Start with a thin layer of sauce on the bottom to stop noodles from sticking.
- Arrange noodles flat without overlapping to avoid uneven cooking.
- Add ricotta mixture gently—don’t spread too thin or too thick; aim for even coverage.
- Sprinkle mozzarella evenly across each layer for gooey cheese in every bite.
- Repeat layers, ending with a thick topping of mozzarella to get a golden crust.
- Cover with foil when baking to keep moisture in; remove foil near the end for browning.
Let the lasagna rest before cutting so the layers set up well, giving clean slices and keeping the cheese melty without running everywhere.
Equipment You’ll Need
- 9×13 inch baking dish – I like this size because it holds the lasagna well and cooks evenly.
- Large pot – perfect for boiling the noodles quickly and easily.
- Skillet or large frying pan – for browning the meats and making the sauce, which helps deepen the flavor.
- Mixing bowls – handy for blending the ricotta mixture and preparing ingredients.
- Aluminum foil – to cover the lasagna during baking and keep it moist.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner, lighter version.
- Add sautéed spinach, mushrooms, or bell peppers into the layers for extra veggies and flavor.
- Swap mozzarella for provolone or fontina cheese for a different cheesy taste.
- Mix in crushed red pepper flakes or Italian seasoning into the sauce for a spicier or more aromatic kick.
How to Make Maggiano’s Lasagna
Ingredients You’ll Need:
- 12 lasagna noodles
- 1 lb ground beef
- 1/2 lb Italian sausage (casings removed)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp sugar
- Salt and pepper, to taste
- 2 cups ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 4 cups shredded part-skim mozzarella cheese
- Fresh parsley, chopped (for garnish)
- Olive oil
Time Needed:
This recipe takes about 20 minutes to prepare, 50 minutes to bake, and 15 minutes to rest before serving, for a total of approximately 1 hour and 25 minutes. Most of the time is hands-off during baking and resting.
Step-by-Step Instructions:
1. Prepare the Oven and Noodles
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking. In a large pot, cook the lasagna noodles in salted boiling water until they are al dente. Once cooked, drain and rinse them with cold water, then lay them flat on a baking sheet to keep them from sticking together.
2. Make the Meat Sauce
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground beef, Italian sausage, chopped onion, and minced garlic. Cook until the meat is browned and the onions turn translucent. Drain off any excess fat. Stir in the crushed tomatoes, tomato sauce, tomato paste, dried basil, dried oregano, sugar, and salt and pepper to taste. Reduce the heat to low and let the sauce simmer gently for about 30 minutes, stirring occasionally to blend the flavors.
3. Prepare the Cheese Mixture
While the sauce simmers, combine the ricotta cheese, egg, and grated Parmesan cheese in a medium bowl. Mix until smooth and set aside.
4. Assemble the Lasagna
Spread a thin layer of the meat sauce on the bottom of your greased baking dish. Lay 3 cooked lasagna noodles over the sauce without overlapping. Spread one-third of the ricotta cheese mixture over the noodles, then sprinkle with one cup of shredded mozzarella cheese. Spoon one-third of the meat sauce over the mozzarella. Repeat these layers twice more, ending with a generous layer of mozzarella cheese on top.
5. Bake and Serve
Cover the assembled lasagna loosely with aluminum foil to prevent sticking. Bake in the preheated oven for 25 minutes. Then remove the foil and continue baking for another 25 minutes, or until the cheese is bubbly and golden brown. Once baked, let the lasagna rest for about 15 minutes so it sets up and is easier to cut. Garnish with chopped fresh parsley before serving warm.
Can I Use No-Boil Lasagna Noodles Instead?
Yes! No-boil noodles work well and save time. Just be sure to add a little extra sauce to keep the lasagna moist during baking.
How Should I Store Leftover Lasagna?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
Can I Make This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and refrigerate it covered for up to 24 hours before baking. You may need to add a few extra minutes to the cooking time if baking straight from the fridge.
What Can I Substitute for Italian Sausage?
If you don’t have Italian sausage, you can use extra ground beef with added Italian seasoning or your favorite sausage variety. Removing casings first is key for a good texture.