Maggiano’s Lasagna is a classic, hearty dish that’s all about layers of rich, cheesy goodness paired with savory tomato sauce and tender pasta sheets. The gooey mozzarella and creamy ricotta blend perfectly with seasoned ground beef and a hint of herbs, creating a deliciously filling comfort meal.
I love making this lasagna when I want something that feels like a special occasion but is still super easy to enjoy. The best part is how it bubbles up with melted cheese on top—it’s the kind of meal that brings everyone to the table, ready for seconds. I usually like to let it rest a little after baking so it slices nicely and holds all those tasty layers together.
Serving it with a simple green salad and some garlic bread makes it a great weeknight dinner or a weekend treat. Whenever I make Maggiano’s Lasagna, I feel like I’m giving my family a big warm hug through food. It’s one of those dishes that sticks in your memory and has everyone asking when you’ll make it again!
Key Ingredients & Substitutions
Ground Beef & Italian Sausage: These give the lasagna its meaty, rich flavor. If you prefer, swap the sausage for ground turkey or a plant-based meat for a lighter or vegetarian option.
Ricotta Cheese: This creamy layer is classic. You can substitute with cottage cheese if you want a lighter choice—just blend it a bit for a smoother texture.
Tomato Sauce & Paste: These create the deep tomato base. If you like a chunkier sauce, add crushed tomatoes with herbs instead of just tomato sauce.
Italian Seasonings & Garlic: Don’t skip these—they add essential flavor. Fresh garlic is best, but garlic powder works in a pinch.
Lasagna Noodles: Regular or no-boil noodles both work. No-boil noodles save time but need more sauce to cook properly.
How Can I Make Sure My Lasagna Layers Stay Neat and Delicious?
Layering is key to a good lasagna. Here’s how to keep it neat and tasty:
- Start with a thin layer of sauce at the bottom to prevent sticking.
- Use a spatula to spread the ricotta mixture evenly over the noodles.
- Don’t overload the layers; too much filling can make the lasagna watery.
- Cover with foil while baking to keep moisture in and avoid the cheese drying out.
- Let lasagna rest 10-15 minutes after baking; this helps it set and makes slicing easier.
Equipment You’ll Need
- 9×13-inch Baking Dish – I like this size because it fits all the layers and cooks evenly.
- Large Skillet – useful for browning the meat and making the sauce; a wide pan helps everything cook evenly.
- Medium Mixing Bowl – perfect for mixing the ricotta layer and other ingredients.
- Cooking Pot for Noodles – to boil the lasagna noodles until tender, making assembly easier.
- Aluminum Foil – necessary for covering the lasagna while baking to keep it moist and give a nice top finish.
- Spatula or Large Spoon – helps spread the sauces and cheese smoothly over the layers.
Flavor Variations & Add-Ins
- Vegetables: Add sautéed spinach, bell peppers, or mushrooms to the sauce for extra flavor and nutrition.
- Cheeses: Mix in shredded provolone or fontina for a richer, more complex cheese taste.
- Meat Options: Use ground turkey, chicken sausage, or even meatless crumbles for different protein choices.
- Herbs & Spices: Add red pepper flakes for some heat or fresh thyme for a different aromatic touch.
How to Make Maggiano’s Lasagna
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1/2 lb (225g) Italian sausage, casing removed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 (15 oz) can tomato sauce
- 1/2 cup water
- 2 teaspoons sugar
- 2 teaspoons dried basil leaves
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 9 lasagna noodles, cooked and drained
- 16 oz (450g) ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese, divided
- 3/4 cup grated Parmesan cheese, divided
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This lasagna recipe takes about 30 minutes to prepare and assemble, plus around 50 minutes of baking. Remember to let it rest for 10-15 minutes before serving so the layers set nicely. In all, you’re looking at about 1 hour and 35 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Meat Sauce:
Heat a large skillet over medium heat. Add the ground beef, Italian sausage, and chopped onion. Cook until the meat is browned and the onions are soft, about 7-8 minutes. Add the minced garlic and cook for another minute. Drain any excess fat.
Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Add sugar, dried basil, Italian seasoning, salt, and pepper. Bring to a gentle simmer and let it cook uncovered for about 20 minutes, stirring occasionally.
2. Prepare the Cheese Mixture:
In a medium bowl, combine the ricotta cheese, egg, 1 ½ cups of the mozzarella cheese, and half of the Parmesan cheese. Mix well until smooth and set aside.
3. Assemble the Lasagna:
Spread about 1 cup of the meat sauce evenly on the bottom of a 9×13-inch baking dish. Place 3 cooked lasagna noodles on top of the sauce.
Spread one-third of the ricotta cheese mixture over the noodles. Repeat the layers two more times: sauce, noodles, then cheese mixture.
Finish with a top layer of noodles and the remaining meat sauce. Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top.
4. Bake and Serve:
Cover the pan with aluminum foil, making sure it doesn’t touch the cheese (to prevent sticking, you can spray the foil with cooking spray). Bake at 375°F (190°C) for 25 minutes.
Remove the foil and bake for another 25 minutes, or until the cheese is melted, bubbly, and slightly browned.
Let the lasagna rest for 10-15 minutes before slicing—this helps it hold together perfectly. Garnish with chopped fresh parsley or basil just before serving.
Can I Use No-Boil Lasagna Noodles?
Yes! No-boil noodles work well and save time. Just be sure to add a bit more sauce to keep them moist while baking, as they absorb liquid during cooking.
How Should I Store Leftover Lasagna?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm individual portions in the microwave or oven until heated through.
Can I Prepare This Lasagna Ahead of Time?
Absolutely! You can assemble the lasagna a day before baking. Keep it covered in the fridge and bake it fresh when you’re ready—just add a few extra minutes to the baking time if it’s cold from the fridge.
What Can I Use Instead of Italian Sausage?
If you prefer, swap Italian sausage for extra ground beef, ground turkey, or a plant-based substitute. Just adjust the seasonings slightly to maintain that classic flavor.