Maggiano's Lasagna Recipe

Ben Carraoli

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.

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Total Time 1 35

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

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.
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.
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.
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.
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.