Maggiano’s Lasagna Recipe

There’s something undeniably magical about a well-made lasagna—it’s the perfect harmony of layers, flavors, and textures. This Maggiano’s-inspired lasagna recipe is the ultimate comfort food, combining a hearty meat sauce, creamy ricotta filling, and gooey, golden cheese. If you’ve ever found yourself craving the rich, cozy lasagna served at Maggiano’s Little Italy, this homemade version is your golden ticket. It’s easier than you might think and delivers the same restaurant-quality flavors right in your kitchen.

this RECIPE

A lasagna memory I’ll never forget

Lasagna has always been more than just a dish for me—it’s a tradition. I remember my grandmother pulling out her big casserole dish every Sunday afternoon to make lasagna for the family. Her kitchen would fill with the aroma of simmering meat sauce and fresh basil, and my siblings and I would hover nearby, sneaking tastes of cheese or a spoonful of sauce when she wasn’t looking. When the lasagna came out of the oven, all bubbling and golden, it was a centerpiece of love on our table.

This recipe reminds me so much of those Sundays—it’s rich, flavorful, and layered with nostalgia. Making it is like bringing a bit of that childhood magic back into my own kitchen. And trust me, when your family digs into this dish and starts asking for seconds, it’ll feel just as special for you.

The origin story of lasagna

Lasagna has a long and storied history, dating back to ancient Rome. The name “lasagna” comes from the Greek word “laganon,” which referred to flat sheets of pasta dough. Over time, the dish evolved as it traveled through Italy, with each region putting its unique twist on it. The version we know today, with layers of pasta, meat sauce, and cheese, is a classic from Emilia-Romagna, an Italian region famous for its rich cuisine. While Maggiano’s has given it a modern twist, the heart of the dish—a comforting layering of flavors—remains timeless.

Let’s talk ingredients: the heart of a great lasagna

The meat sauce

The sauce is the backbone of this lasagna, and a mix of ground beef and beef sausage creates a depth of flavor that’s hard to beat. If you’re out of beef sausage, you can substitute it with ground turkey or chicken sausage, and the results will still be fantastic. The combination of crushed tomatoes, tomato paste, and tomato sauce creates a thick, rich base, while a touch of sugar balances the acidity. Fennel seeds and Italian seasoning bring a warm, earthy note, and fresh parsley brightens the sauce beautifully.

The cheese filling

Ricotta cheese gives the filling its creamy texture, and when combined with an egg and parsley, it creates a light, flavorful layer that contrasts with the hearty sauce. If ricotta isn’t your thing, you could use cottage cheese as a substitute—it’s lighter but still provides that creamy element. For an even richer flavor, you might mix in some mascarpone.

The pasta

Lasagna noodles are, of course, the foundation of the layers. Look for noodles that are sturdy and wide, as they hold the structure of the dish better. If you want to skip the boiling step, there are oven-ready lasagna noodles that work beautifully (just add a little extra sauce to keep them moist).

The cheeses

Mozzarella is the melty star of this dish, while Parmesan adds a nutty, savory finish. Fresh mozzarella can make it extra indulgent, and if you’re looking for a bit of tang, try sprinkling in some Pecorino Toscano.

Kitchen gear: What you need (and what you can skip)

For this lasagna, you don’t need any fancy tools—just the basics:

• Large pot: Perfect for browning the meat and simmering the sauce. A heavy-bottomed pot is ideal to prevent sticking.
• 9×9 baking dish: This size creates a tall, satisfying lasagna with thick layers. If you want to feed a crowd, you can double the recipe and use a 9×13 dish.
• Mixing bowl: Essential for blending the ricotta filling.
• Foil: Keeps the top layer from drying out while baking. Tip: Spray the foil lightly with cooking spray so it doesn’t stick to the cheese.

Optional but handy: A small offset spatula makes spreading the cheese and sauce layers easier, but a regular spoon works just fine.

Step-by-step: My foolproof method

Step 1: Make the meat sauce

Start by browning your ground beef and beef sausage in a large pot over medium heat. The goal here is to get it nice and browned—this develops the flavor. Once cooked, drain off any excess fat (nobody likes a greasy lasagna!). Stir in the tomato components, water, sugar, and seasonings. Let it simmer for about 1 1/2 hours. This part requires patience, but trust me, the flavors get better the longer they cook together. Give it a taste toward the end and adjust the seasonings if needed.

Step 2: Prepare the cheese filling

Mix the ricotta, egg, parsley, salt, and pepper in a bowl until smooth. I’ve learned to keep this simple—the sauce and mozzarella do a lot of the heavy lifting flavor-wise, so you don’t need to overdo it here.

Step 3: Cook the noodles

Cook your lasagna noodles according to the package instructions. Once they’re tender but still slightly firm, drain them and rinse with cold water to stop the cooking process. Lay them flat on a clean surface or a sheet of wax paper to keep them from sticking together.

Step 4: Assemble the lasagna

Preheat your oven to 375°F (190°C). Start with a layer of sauce on the bottom of your baking dish—this prevents the noodles from sticking. Then, layer noodles, ricotta mixture, mozzarella, and Parmesan. Repeat until you’ve got three layers, finishing with a generous sprinkling of cheese on top.

Step 5: Bake to perfection

Cover the dish with foil (don’t forget to spray it first!) and bake for 25 minutes. Then, remove the foil and bake for another 25 minutes until the top is golden and bubbling. Let the lasagna cool for about 15 minutes before serving—it’ll hold together better that way.

Variations you’ve got to try

• Vegetarian version: Swap the meat sauce for a veggie-packed tomato sauce. Mushrooms, zucchini, and spinach work beautifully.
• Gluten-free: Use gluten-free lasagna noodles or zucchini slices in place of pasta.
• Low-carb: Replace the noodles with thinly sliced eggplant or zucchini for a lighter version.
• Cheese-lovers’ dream: Add a layer of béchamel sauce for an extra creamy twist.

How to serve your lasagna like a pro

Lasagna is a showstopper all on its own, but you can elevate your presentation with a few simple touches. Garnish with fresh parsley or basil for a pop of color. Serve it with a crisp green salad and a loaf of garlic bread to round out the meal. Want to get fancy? Plate individual slices on warmed plates with a drizzle of olive oil or a sprinkle of red pepper flakes.

Perfect drink pairings for every taste

If you’re looking for a beverage to serve alongside, consider pairing this hearty lasagna with something light and refreshing. Sparkling water with a squeeze of lemon or lime cuts through the richness beautifully. A chilled glass of iced tea—unsweetened or lightly sweetened—also complements the dish. For something cozy, a glass of cranberry juice or spiced apple cider works perfectly, especially in colder months.

Storing and reheating tips

Leftovers? Lucky you! Let the lasagna cool completely before wrapping it tightly in foil or storing it in an airtight container. It’ll keep in the fridge for up to four days. To reheat, pop a slice in the microwave or cover the dish with foil and warm it in the oven at 350°F until heated through. Lasagna also freezes like a dream—store individual portions in freezer-safe containers for quick meals later.

Scaling the recipe for any occasion

This recipe is super flexible. For a crowd, double the ingredients and use a larger baking dish. If you’re cooking for two, halve the ingredients and assemble the lasagna in a loaf pan—it’s the perfect size for smaller servings. Just keep in mind that the baking time may vary slightly, so keep an eye on it.

Potential issues and how to avoid them

• Watery lasagna: Make sure to drain your cooked meat thoroughly and don’t skip the simmering time for the sauce.
• Dry noodles: Always spread a thin layer of sauce under your first layer of noodles.
• Cheese sticking to foil: Spray your foil with a little cooking spray before covering the dish—it’s a lifesaver!

Give this lasagna a try!

Making this Maggiano’s-inspired lasagna is like creating a masterpiece in your kitchen. It’s a dish that brings people together, warms the soul, and tastes like love in every bite. So, roll up your sleeves, gather your ingredients, and dive into the wonderful world of lasagna-making. And don’t forget to put your own spin on it—recipes are made to be personalized!

Frequently asked questions

1. Can I make this lasagna ahead of time?
Absolutely! Assemble it the night before, cover tightly, and refrigerate. When ready to bake, add 10-15 minutes to the baking time.

2. Can I freeze lasagna?
Yes! Assemble the lasagna, but don’t bake it. Wrap it tightly and freeze for up to 3 months. Bake straight from frozen, adding 20-30 minutes to the baking time.

3. What’s the best way to cut lasagna?
Let it rest for at least 15 minutes after baking—it’ll be easier to cut and serve without falling apart.

4. What side dishes go well with lasagna?
Garlic bread, Caesar salad, or roasted vegetables are perfect accompaniments.

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