Maggiano’s Lasagna is a classic, hearty dish that brings layers of rich meat sauce, creamy ricotta, melted mozzarella, and tender pasta sheets all together in one delicious bite. It’s the kind of meal that feels like a warm hug on a plate, perfect for family dinners or special get-togethers. The blend of cheesy goodness and savory tomato sauce makes it a real crowd-pleaser.
I love how this lasagna balances all the textures and flavors so well—the slightly chewy noodles, the smooth ricotta, the oozy mozzarella, and that savory, slow-simmered meat sauce. When I make this at home, I always like to let it rest for a little while after baking so the layers settle perfectly and it slices easily without falling apart. Pro tip: letting it cool just a bit really makes a difference!
Whenever I serve Maggiano’s Lasagna, I enjoy pairing it with a simple green salad and some crusty bread to soak up the sauce. It’s a dish that brings everyone together around the table, sharing smiles and seconds without any fuss. Whether it’s a cozy night in or a weekend celebration, this lasagna always feels like a special treat that’s worth every bite.
Key Ingredients & Substitutions
Ground Beef & Italian Sausage: Together, they create a rich and flavorful meat sauce. For a lighter version, try ground turkey or chicken sausage. I find the sausage adds that extra Italian spice that makes the sauce special.
Crushed Tomatoes & Tomato Paste: These give the sauce its deep, hearty flavor and thickness. If you don’t have crushed tomatoes, blend canned diced tomatoes. For a sweeter sauce, a pinch of sugar can balance acidity.
Ricotta Cheese: Adds creaminess to the layers. If you want a lighter option, cottage cheese works well too, just blend it slightly for smoothness. The egg helps bind the ricotta and Parmesan together for perfect layering.
Mozzarella Cheese: Use whole-milk mozzarella for gooey, stretchy melt. You can also mix part mozzarella and part provolone for a bit more flavor. Fresh mozzarella is great, but use it sparingly to avoid too much moisture.
Lasagna Noodles: I recommend boiling until al dente for better texture. No-boil noodles save time but add a bit more sauce to keep them moist while baking.
How Do You Build Classic Lasagna Layers That Hold Together?
Layering is key to a lasagna that looks and tastes great. The goal is balanced layers, not overloaded or too thin. Here’s how I like to do it:
- Start with a thin layer of meat sauce. This prevents noodles from sticking to the pan.
- Add noodles carefully, overlapping slightly but not crowding.
- Spread ricotta mixture evenly—don’t pile it up too high or it can slide out when cutting.
- Sprinkle mozzarella lightly but generously to cover the cheese layer.
- Repeat the building blocks two more times to create those classic layers.
- Finish with sauce and mozzarella on top for a golden, bubbly crust.
After baking, let the lasagna rest about 15-20 minutes. This step is important! It lets everything set, so the layers slice cleanly and the cheese firms up a bit. Resist cutting it right away—you won’t regret waiting!
Equipment You’ll Need
- 9×13 inch baking dish – I like this size because it fits all the layers neatly and bakes evenly.
- Large skillet – perfect for browning the meat and simmering the sauce.
- Medium mixing bowls – for mixing ricotta and Parmesan cheese mixture.
- Large pot – to cook the lasagna noodles until al dente.
- Slotted spoon or tongs – makes it easy to handle hot noodles without breaking them.
- Aluminum foil – covers the lasagna during baking to keep it moist.
- Serving spatula or large spoon – for easy slicing and serving.
Flavor Variations & Add-Ins
- Cheese twist: Mix in shredded Parmesan or Pecorino with the ricotta for a sharper flavor.
- Vegetable boost: Add sautéed spinach, mushrooms, or zucchini layers for extra veggies.
- Spice it up: Stir in crushed red pepper flakes or a splash of hot sauce into the sauce for some heat.
- Different proteins: Use cooked sausage, turkey, or even meatless crumbles for a vegetarian version.
How to Make Maggiano’s Lasagna
Ingredients You’ll Need:
For The Meat Sauce:
- 1 lb ground beef
- 1/2 lb Italian sausage, casings removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 28 oz crushed tomatoes (canned)
- 6 oz tomato paste
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
For The Cheese Mixture & Layers:
- 12 lasagna noodles, cooked and drained
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese, divided
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This lasagna takes about 30 minutes to prep, 50 minutes to bake, and 15-20 minutes to rest before serving. So, plan for roughly 1 hour and 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Make the Meat Sauce:
First, preheat your oven to 375°F (190°C). In a large skillet on medium heat, cook the ground beef, Italian sausage, and chopped onion together. Cook until the meat is fully browned and the onion is soft. Drain any extra fat. Next, add the minced garlic and cook for 1 minute, until you can smell the fragrance. Stir in the crushed tomatoes, tomato paste, dried basil, oregano, crushed red pepper flakes (if you like a little heat), salt, and pepper. Let it simmer gently for 20 to 30 minutes to develop a rich flavor, stirring now and then.
2. Prepare the Cheese Mixture:
While the sauce simmers, mix together the ricotta cheese, egg, and grated Parmesan in a medium bowl. This blend will be creamy and smooth – perfect for layering.
3. Assemble the Lasagna:
Start by spreading a thin layer of your meat sauce over the bottom of a 9×13 inch baking dish—this stops noodles from sticking. Place a layer of cooked lasagna noodles on top, then spread one-third of the ricotta mixture over the noodles. Sprinkle about one cup of shredded mozzarella over the ricotta. Next, spoon a layer of meat sauce over the mozzarella. Repeat these layers—noodles, ricotta mixture, mozzarella, and meat sauce—two more times. Finish your lasagna with a final layer of meat sauce and the remaining mozzarella cheese on top.
4. Bake and Rest:
Cover the dish with aluminum foil to keep the cheese from sticking and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 25 minutes until the top is bubbly and golden brown. When it’s done, let your lasagna rest for 15 to 20 minutes before slicing. This resting time helps the layers firm up, so your slices hold together beautifully.
5. Serve and Enjoy:
Sprinkle chopped fresh parsley or basil on top before serving to add a fresh flavor and pretty touch. Serve warm and enjoy the gooey, cheesy, meaty goodness!
Can I Use No-Boil Lasagna Noodles Instead?
Yes! No-boil noodles work well and save prep time. Just be sure to add a bit more sauce to keep them moist while baking, and follow the layering as usual.
How Do I Store Leftover Lasagna?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
Can I Make This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if going straight from fridge to oven.
What Are Some Good Substitutions for the Cheese?
If you don’t have ricotta, cottage cheese blended until smooth works great. You can also mix mozzarella with provolone for a different flavor profile. Parmesan can be swapped with Pecorino Romano if you prefer a sharper taste.
