Maggiano’s Lasagna Recipe

Maggiano’s Lasagna Recipe | Cheesy & Delicious Italian Dinner

I made this version of Maggiano’s lasagna recipe last weekend, and I couldn’t wait to share the process and results with you. Right from browning the meat to hearing that first sizzling as it went into the oven, the kitchen smells started to feel like a cozy Italian restaurant.

I layered rich meat sauce, creamy ricotta, and melted mozzarella with care, and the result was everything I hoped for: hearty, comforting, and full of flavor. If you’ve ever wanted to recreate a restaurant-quality lasagna at home, you’re going to love this. You can also enjoy similar indulgent bites like cheeseburger egg rolls recipe alongside it for a fun appetizer twist.

Let’s dive into how I made it, what worked, and how you can make it your own.

Ingredients

Here are the ingredients I used, along with tips and reasons why each one matters.

• Meat Sauce
  • 1 lb ground beef – I chose a reasonably lean beef so the sauce has richness without being overly greasy.
  • 1 lb Italian sausage, casings removed – the sausage adds a big flavor boost: herbs, fat, and depth that plain ground beef wouldn’t deliver alone.
  • 1 large onion, finely chopped – onion brings sweetness and body to the sauce; chopping finely helps it melt into the sauce rather than standing out.
  • 3 cloves garlic, minced – fresh garlic gives that unmistakable Italian aroma; I wouldn’t use garlic powder here because you want that fresh bite.
  • 2 cans (28 oz each) crushed tomatoes – crushed rather than diced keeps the sauce smooth yet textured; it forms the base of the flavor.
  • 1 can (6 oz) tomato paste – concentrates the tomato flavor and helps thicken the sauce so your lasagna doesn’t end up watery.
  • 1 can (15 oz) tomato sauce – adds extra tomato body and smoothness; blending all three tomato products gives balance.
  • ½ cup water – loosens the sauce slightly so it simmers well and penetrates the noodles.
  • 2 tbsp sugar – balances the acidity of the tomatoes, especially important with canned tomato products.
  • 1 tbsp dried basil leaves – basil gives that classic Italian herb note; dried works well when fresh isn’t available.
  • ½ tsp fennel seeds – fennel adds a subtle licorice-tinged flavor which is characteristic of Italian sausage dishes; skip if you dislike it.
  • 1 tsp Italian seasoning – a ready mix of herbs like oregano, thyme and rosemary, bringing complexity to the sauce.
  • 1 tbsp salt – essential for seasoning the sauce properly; adjust if your sausage or tomato products are already heavily salted.
  • ¼ tsp black pepper – freshly ground is best, for a mild peppery kick.
  • 2 tbsp fresh parsley, chopped – stirred in near the end, parsley adds a fresh herb brightness. You could even try pairing with something playful like cheesy chicken crescent rolls recipe for a cheesy snack on the side.
• Cheese Filling
  • 16 oz ricotta cheese – gives that creamy layer that contrasts the meatiness of the sauce; choose a full-fat ricotta for the richest result.
  • 1 large egg – binds the ricotta mixture so it holds together better when you cut the lasagna.
  • ½ tsp salt – to season the ricotta layer so it’s not bland.
  • ¼ tsp black pepper – gives a gentle seasoning so the cheese layer has flavor itself.
  • 2 tbsp fresh parsley, chopped – again a herb note to lighten that rich cheese mixture.
• Lasagna Assembly
  • 12 lasagna noodles – enough to form three layers in a 9×13″ dish; cooking them al dente is key because they’ll continue cooking in the oven.
  • 16 oz mozzarella cheese, shredded – this is the gooey, melty layer everyone loves; shred fresh rather than using pre-shredded for better melt and no anti-caking agents.
  • 1 cup grated Parmesan cheese – adds sharp, nutty flavor and helps the top crust develop beautifully.

Note: serves 10–12

Variations

Want to tweak the recipe? Here are options to adapt to dietary needs or flavor preferences:

• Dairy-free version: Use a dairy-free “ricotta” made from blended tofu or cashews, swap in a dairy-free mozzarella alternative, and use nutritional yeast in place of Parmesan flavor.
• Leaner version: Replace ground beef with ground turkey or chicken; swap out Italian sausage for chicken sausage or omit entirely and boost herbs for flavor.
• Extra veggies: Add a layer of sautéed spinach, mushrooms, or zucchini ribbons to bring in texture and lighten the feel.
• Spicier twist: Add red pepper flakes into the sauce or switch the Italian sausage to a hot variety for a little heat.
• Cheese upgrade: Use fresh mozzarella slices instead of shredded, or mix in a little provolone for extra gooeyness and flavor depth.

Cooking Time

Here’s a breakdown of how long things take:

• Prep Time: 45 minutes (includes browning meat, prepping sauce, cheese filling, boiling noodles)
• Cooking Time (in oven): 50 minutes (25 min covered + 25 min uncovered)
• Total Time: Approximately 1 hour 35 minutes (including resting time)

Equipment you need

Here’s what I used to pull this off (and why):

• 9×13-inch baking dish – perfect size for three layers and even baking.
• Large pot – to boil lasagna noodles to al dente without overcrowding.
• Large pot or deep skillet – used for browning the beef and sausage and building the sauce.
• Mixing bowl – to combine the ricotta, egg, salt, pepper, parsley.
• Measuring cups and spoons – to ensure correct ratios of tomato products, seasonings, and cheese.
• Aluminum foil – to cover the lasagna during the first part of baking, keeping it moist and preventing the cheese from burning.

How to Make Maggiano’s Lasagna Recipe

Here are the step-by-step instructions, each in its own heading:

Make the Meat Sauce

I began by browning the ground beef and Italian sausage in a large pot, breaking the meat into crumbles. After draining excess fat, I sautéed the chopped onion and minced garlic until softened and fragrant.

Then I added crushed tomatoes, tomato paste, tomato sauce, water, sugar, dried basil, fennel seeds, Italian seasoning, salt, pepper and chopped parsley. I brought it to a low boil, then reduced the heat and let it simmer uncovered for about 1½ hours, stirring occasionally for that deep flavor. 

Make the Cheese Filling

In a medium bowl I combined the ricotta cheese, large egg, salt, black pepper and fresh parsley. I stirred until smooth and fully incorporated. I set this mixture aside while the sauce finished simmering and I cooked the noodles. 

Cook the Lasagna Noodles

Next I brought a large pot of salted water to a boil and cooked the lasagna noodles until they were al dente — about 8–10 minutes. I stirred occasionally so they wouldn’t stick. Then I drained them and rinsed with cold water, then laid them flat on a baking sheet or lightly oiled them to prevent sticking.

Assemble the Lasagna

With the oven preheated to 375 °F (190 °C), I greased the 9×13-inch baking dish and spread one cup of meat sauce on the bottom. I laid three noodles over the sauce, slightly overlapping. Then I spread one-third of the ricotta mixture evenly, followed by one-third of the shredded mozzarella and ¼ cup Parmesan.

I repeated these layers two more times: noodles, ricotta mixture, mozzarella & Parmesan, and meat sauce. For the final layer I topped with the remaining meat sauce and all of the remaining mozzarella and Parmesan.

Bake

I covered the baking dish with aluminum foil (sprayed lightly with cooking spray underneath so the foil wouldn’t stick to the cheese), and baked it covered for 25 minutes.

Then I removed the foil and baked for another 25 minutes or until the cheese on top was golden and bubbling. Finally I let the lasagna rest for 15 minutes before slicing and serving — the resting helps the layers hold together for clean slices. 

Additional Tips for Making this Recipe Better

Here are some lessons I learned and want to share from making this lasagna:

• Use freshly shredded mozzarella and freshly grated Parmesan — I found that pre-shredded cheese can sometimes melt unevenly or release more water.
• Don’t skip the 1½ hour simmer for the meat sauce — that time allows flavors to deepen and ingredients to meld; a shorter simmer just won’t taste as rich.
• Let your lasagna rest for at least 15 minutes after baking before you slice it — I found that slicing too early resulted in layers falling apart.
• If you’re using no-boil noodles instead of the boiled ones, make sure you increase the sauce amount slightly — I noticed dry edges when the sauce was too thin.
• Clean up any meat fat or excess sauce before layering — I drained the fat from the meat mixture and found it made the final casserole less greasy and more balanced.

How to Serve Maggiano’s Lasagna Recipe?

For a serving experience that looks and feels special: Serve generous square slices of lasagna on warm plates. Garnish with a sprinkle of fresh chopped parsley or basil and offer a little extra grated Parmesan on the side. Pair with garlic-buttered bread or a crisp Caesar salad to complement the richness.

You might also drizzle a bit of extra sauce on the plate’s edge for presentation. A glass of full-bodied red wine (like a Cabernet or Chianti) enhances the experience, but a sparkling water or Italian soda works beautifully too.

Nutritional Information

Here are the approximate nutritional facts per serving (note: actual values will vary depending on exact ingredients):

• Calories: ~450 kcal 
• Protein: ~30 g 
• Carbohydrates: ~35 g 
• Fat: ~25 g

Make Ahead and Storage

Refrigerating leftovers

After the lasagna has fully cooled to room temperature, cover it tightly or transfer into an airtight container and refrigerate. It will stay fresh for up to 4 days.

Freezing

You can wrap the assembled but un-baked lasagna in plastic wrap and foil (or store baked leftovers in freezer-safe containers) and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge.

Reheating

For reheating, preheat the oven to 350 °F (175 °C). Cover the lasagna with foil and bake until heated through (about 25–30 minutes for whole dish, less for individual slices). For microwave reheating, cover the slice with a damp paper towel to maintain moisture and heat until warm.

Why You’ll Love This Recipe?

Here are a few reasons I keep coming back to this lasagna:

• It transforms familiar ingredients into something special — layers of sauce, pasta and cheese combine into something restaurant-quality that you make at home.
• It’s versatile — you can adapt meats, cheeses or add vegetables and still keep that satisfying lasagna feel.
• It’s comforting and crowd-friendly — when you serve this for a family dinner or friends, it’s sure to be a hit and feed a good number of people.
• It’s make-ahead friendly — you can assemble ahead, or freeze it for another day, which adds real convenience for busy cooks.
• It balances richness and flavor — despite being hearty and cheesy, the layering and seasoning keep it from becoming one-dimensional or overly heavy.

Ben Carraoli

Maggiano’s Lasagna Recipe

I made this version of Maggiano's Little Italy-style lasagna last weekend, and I couldn’t wait to share the process and results with you. Right from browning the meat to hearing that first sizzling as it went into the oven, the kitchen smells started to feel like a cozy Italian restaurant.

Print Recipe Pin Recipe

Total Time 1 hour hr 35 minutes mins

Servings: 12

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef – I chose a reasonably lean beef so the sauce has richness without being overly greasy.
• 1 lb Italian sausage casings removed – the sausage adds a big flavor boost: herbs, fat, and depth that plain ground beef wouldn’t deliver alone.
• 1 large onion finely chopped – onion brings sweetness and body to the sauce; chopping finely helps it melt into the sauce rather than standing out.
• 3 cloves garlic minced – fresh garlic gives that unmistakable Italian aroma; I wouldn’t use garlic powder here because you want that fresh bite.
• 2 cans 28 oz each crushed tomatoes – crushed rather than diced keeps the sauce smooth yet textured; it forms the base of the flavor.
• 1 can 6 oz tomato paste – concentrates the tomato flavor and helps thicken the sauce so your lasagna doesn’t end up watery.
• 1 can 15 oz tomato sauce – adds extra tomato body and smoothness; blending all three tomato products gives balance.
• ½ cup water – loosens the sauce slightly so it simmers well and penetrates the noodles.
• 2 tbsp sugar – balances the acidity of the tomatoes especially important with canned tomato products.
• 1 tbsp dried basil leaves – basil gives that classic Italian herb note; dried works well when fresh isn’t available.
• ½ tsp fennel seeds – fennel adds a subtle licorice-tinged flavor which is characteristic of Italian sausage dishes; skip if you dislike it.
• 1 tsp Italian seasoning – a ready mix of herbs like oregano thyme and rosemary, bringing complexity to the sauce.
• 1 tbsp salt – essential for seasoning the sauce properly; adjust if your sausage or tomato products are already heavily salted.
• ¼ tsp black pepper – freshly ground is best for a mild peppery kick.
• 2 tbsp fresh parsley chopped – stirred in near the end, parsley adds a fresh herb brightness.
• 16 oz ricotta cheese – gives that creamy layer that contrasts the meatiness of the sauce; choose a full-fat ricotta for the richest result.
• 1 large egg – binds the ricotta mixture so it holds together better when you cut the lasagna.
• ½ tsp salt – to season the ricotta layer so it’s not bland.
• ¼ tsp black pepper – gives a gentle seasoning so the cheese layer has flavor itself.
• 2 tbsp fresh parsley chopped – again a herb note to lighten that rich cheese mixture.
• 12 lasagna noodles – enough to form three layers in a 9×13″ dish; cooking them al dente is key because they’ll continue cooking in the oven.
• 16 oz mozzarella cheese shredded – this is the gooey, melty layer everyone loves; shred fresh rather than using pre-shredded for better melt and no anti-caking agents.
• 1 cup grated Parmesan cheese – adds sharp nutty flavor and helps the top crust develop beautifully.

Method

 

1. I began by browning the ground beef and Italian sausage in a large pot, breaking the meat into crumbles. After draining excess fat, I sautéed the chopped onion and minced garlic until softened and fragrant. Then I added crushed tomatoes, tomato paste, tomato sauce, water, sugar, dried basil, fennel seeds, Italian seasoning, salt, pepper and chopped parsley. I brought it to a low boil, then reduced the heat and let it simmer uncovered for about 1½ hours, stirring occasionally for that deep flavor.
2. In a medium bowl I combined the ricotta cheese, large egg, salt, black pepper and fresh parsley. I stirred until smooth and fully incorporated. I set this mixture aside while the sauce finished simmering and I cooked the noodles.
3. Next I brought a large pot of salted water to a boil and cooked the lasagna noodles until they were al dente — about 8–10 minutes. I stirred occasionally so they wouldn’t stick. Then I drained them and rinsed with cold water, then laid them flat on a baking sheet or lightly oiled them to prevent sticking.
4. With the oven preheated to 375 °F (190 °C), I greased the 9×13-inch baking dish and spread one cup of meat sauce on the bottom. I laid three noodles over the sauce, slightly overlapping. Then I spread one-third of the ricotta mixture evenly, followed by one-third of the shredded mozzarella and ¼ cup Parmesan. I repeated these layers two more times: noodles, ricotta mixture, mozzarella & Parmesan, and meat sauce. For the final layer I topped with the remaining meat sauce and all of the remaining mozzarella and Parmesan.
5. I covered the baking dish with aluminum foil (sprayed lightly with cooking spray underneath so the foil wouldn’t stick to the cheese), and baked it covered for 25 minutes. Then I removed the foil and baked for another 25 minutes or until the cheese on top was golden and bubbling. Finally I let the lasagna rest for 15 minutes before slicing and serving — the resting helps the layers hold together for clean slices.

Notes

• Use freshly shredded mozzarella and freshly grated Parmesan — I found that pre-shredded cheese can sometimes melt unevenly or release more water.
• Don’t skip the 1½ hour simmer for the meat sauce — that time allows flavors to deepen and ingredients to meld; a shorter simmer just won’t taste as rich.
• Let your lasagna rest for at least 15 minutes after baking before you slice it — I found that slicing too early resulted in layers falling apart.
• If you’re using no-boil noodles instead of the boiled ones, make sure you increase the sauce amount slightly — I noticed dry edges when the sauce was too thin.
• Clean up any meat fat or excess sauce before layering — I drained the fat from the meat mixture and found it made the final casserole less greasy and more balanced.