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Maggiano’s Lasagna Recipe

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4.7 from 134 reviews

Maggiano’s Lasagna is a classic Italian-American comfort food featuring layers of rich meat sauce, creamy ricotta cheese, and a blend of mozzarella and Parmesan cheeses baked to bubbly perfection. This hearty dish combines ground beef, Italian sausage, and a flavorful tomato sauce with perfectly cooked lasagna noodles, making it an ideal family-style meal that delights with every bite.

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

Assembly

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

Instructions

  1. Prepare the Meat Sauce: Heat olive oil in a large pot over medium heat. Add ground beef and Italian sausage, cooking until browned while breaking the meat apart with a spoon. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
  2. Simmer the Sauce: Stir in crushed tomatoes, tomato paste, water, sugar, dried basil, fennel seeds, Italian seasoning, salt, pepper, and chopped fresh parsley. Cover the pot and let the sauce simmer on low heat for 30 minutes, stirring occasionally to meld flavors.
  3. Mix the Ricotta Filling: In a medium bowl, combine ricotta cheese, egg, salt, black pepper, and fresh parsley until smooth and well mixed. Set aside.
  4. Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente, then drain and rinse under cool water. Lay noodles flat on a baking sheet or surface to prevent sticking.
  5. Preheat the Oven and Assemble: Preheat oven to 375°F (190°C). Spread 1 cup of meat sauce evenly in the bottom of a 9×13-inch baking dish. Layer four noodles over the sauce, then spread one-third of the ricotta mixture, followed by one-third of the shredded mozzarella and one-third of the grated Parmesan cheese. Repeat this layering two more times, finishing with the remaining sauce and cheese on top.
  6. Bake the Lasagna: Cover the dish with aluminum foil sprayed with nonstick spray to prevent sticking. Bake for 25 minutes covered, then remove the foil and bake uncovered for another 25 minutes or until the top is bubbly and golden brown.
  7. Rest and Serve: Allow the lasagna to rest for 10 minutes after baking to set. Garnish with additional fresh parsley or basil before slicing and serving.

Notes

  • Using turkey or chicken sausage reduces fat content slightly compared to pork sausage.
  • To save time, sauce can be made a day ahead for enhanced flavor.
  • Ensure noodles are not overcooked to avoid mushy layers.
  • Foil should be sprayed on the side touching the cheese to prevent it from sticking during baking.
  • Resting the lasagna after baking improves slicing and serving consistency.

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