Maggiano’s Lasagna is a comforting classic that brings layers of rich flavors together with tender pasta, hearty meat sauce, creamy ricotta, and plenty of melted mozzarella and parmesan cheese. It’s the kind of dish that feels like a big warm hug on a plate, perfect for sharing with family and friends.
I love making this lasagna because it’s easier than it looks but still feels like a special treat. The secret for me is letting it bake long enough so the cheese gets beautifully bubbly and golden on top. I always find myself sneaking little tastes as it cooks — it’s just so tempting!
When I serve Maggiano’s Lasagna, I like to pair it with a simple green salad and some crusty garlic bread to soak up the sauce. It’s the perfect meal for a cozy dinner night or when you want to impress guests without too much fuss. Everyone always asks for seconds, and I never mind because it’s just that good.
Key Ingredients & Substitutions
Lasagna noodles: Use regular or no-boil noodles. No-boil noodles save time but need extra sauce to soften. I like traditional noodles slightly undercooked before layering for the best texture.
Ground beef & Italian sausage: The combo gives a great flavor balance. Use all beef or all sausage if preferred. For a lighter option, try ground turkey or chicken sausage.
Ricotta cheese: Creamy ricotta is key for rich layers. If unavailable, cottage cheese works well but texture is a bit different. Mixing in an egg helps keep it stable while baking.
Mozzarella & Parmesan: Mozzarella melts beautifully for that gooey top, while Parmesan adds a salty, nutty kick. You can swap Parmesan with Pecorino Romano if you want a sharper taste.
Marinara sauce: A good quality marinara or homemade sauce is best here. If you want a fresher taste, add chopped fresh basil or oregano to your sauce.
How Do You Build Layers for a Perfect Lasagna?
Layering is what makes lasagna special. Follow this easy pattern:
- Start with a thin layer of meat sauce on the dish bottom. This stops sticking and keeps noodles moist.
- Lay down noodles side by side without overlap.
- Spoon ricotta mix over noodles and spread evenly.
- Sprinkle mozzarella for gooey, stretchy cheese in each layer.
- Add a third of the meat sauce on top of the cheese.
- Repeat layering 2 more times for 3 total layers.
- For the top layer, noodles go down last, covered with sauce, cheese, and Parmesan.
- Cover with foil during baking to keep everything moist, then uncover at the end for a golden top.
Letting the lasagna rest after baking helps it set and makes slicing cleaner. Cutting too soon can make layers fall apart. Waiting 10-15 minutes yields the best presentation and taste.
Equipment You’ll Need
- Large pot – for boiling the noodles; I prefer a big one so they cook evenly.
- Skillet – to brown the meat and make the sauce, making everything go faster and cleaning easier.
- Mixing bowls – for blending the ricotta mixture and preparing ingredients.
- 9×13 inch baking dish – the perfect size for layering all ingredients without spilling.
- Aluminum foil – covers the lasagna during baking to keep it moist and helps cheese melt evenly.
- Cooking spoon and tongs – for stirring, serving, and carefully layering hot ingredients.
Flavor Variations & Add-Ins
- Swap ground beef and sausage for ground turkey or chicken for a leaner recipe.
- Mix in sautéed vegetables like spinach, mushrooms, or zucchini to add nutrition and flavor.
- Use a different cheese blend, like provolone or fontina, for a richer or more melty top.
- Add a pinch of red chili flakes to the meat sauce if you like some heat in each bite.
How to Make Maggiano’s Lasagna
Ingredients You’ll Need:
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 lb ground beef
- 1 lb ground Italian sausage
- 2 cups marinara sauce (or homemade tomato sauce)
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup chopped fresh parsley (plus extra for garnish)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
How Much Time Will You Need?
This lasagna recipe takes about 30 minutes for preparation and layering, plus 45-50 minutes for baking. Allow an additional 10-15 minutes for resting before serving. So, plan for about 1 hour and 30 minutes total from start to finish.
Step-by-Step Instructions:
1. Cook the Noodles:
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions until al dente, usually about 8-10 minutes. Drain the noodles and lay them flat on a baking sheet or clean towel to keep them from sticking.
2. Make the Meat Sauce:
In a large skillet over medium heat, heat the olive oil. Sauté the finely chopped onion and minced garlic until soft and fragrant, about 3-4 minutes. Add the ground beef and Italian sausage. Cook, breaking up the meat with a spoon until browned and cooked through. Drain any excess fat. Stir in the marinara sauce, dried basil, dried oregano, salt, and pepper. Let the sauce simmer gently for about 10 minutes, then remove from heat.
3. Prepare the Cheese Mixture:
In a medium bowl, combine the ricotta cheese, egg, grated Parmesan, chopped parsley, and a pinch of salt and pepper. Mix well until smooth and creamy.
4. Assemble the Lasagna:
Preheat the oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of meat sauce on the bottom. Arrange 4 noodles over the sauce. Spread one-third of the ricotta mixture over the noodles. Sprinkle one cup of shredded mozzarella evenly on top. Add one-third of the meat sauce over the cheese. Repeat these layers two more times: noodles, ricotta, mozzarella, and meat sauce. For the final layer, place 4 noodles on top, cover with the remaining meat sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.
5. Bake and Serve:
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil carefully and bake for an additional 20-25 minutes until the cheese is bubbly and golden. Allow the lasagna to rest for 10-15 minutes before slicing. Garnish with extra chopped parsley, and enjoy!
Can I Use No-Boil Lasagna Noodles Instead?
Yes! No-boil noodles work well and save time. Just make sure to use enough sauce so the noodles soften properly while baking.
How Can I Make This Lasagna Ahead of Time?
You can assemble the lasagna a day before baking. Cover it tightly and store in the fridge. When ready, bake as directed, adding a few extra minutes if baking straight from cold.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the oven or microwave to keep the cheese creamy and melted.
Can I Freeze Maggiano’s Lasagna?
Absolutely! Freeze the cooked and cooled lasagna in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating in the oven.