Maggiano’s Lasagna is a classic Italian-American favorite packed with layers of tender pasta, rich meat sauce, creamy ricotta, and melted mozzarella cheese. It’s the kind of dish that brings out hearty flavors and comforting textures with every bite, making it perfect for family dinners or special gatherings.
I love making this lasagna because it reminds me of cozy nights spent around the table, sharing stories and laughter while enjoying something warm and filling. One of my favorite tips is to let the lasagna rest for a little while after baking—that way, the layers settle nicely and it slices beautifully without falling apart.
Whether you’re serving it alongside a fresh green salad or some garlic bread, Maggiano’s Lasagna always shines as the star of the meal. It’s the kind of dish that fills the whole house with an amazing aroma and leaves everyone asking for seconds.
Key Ingredients & Substitutions
Ground beef & Italian sausage: These give the sauce a rich, meaty flavor. For a lighter option, try ground turkey or chicken. For extra spice, use spicy Italian sausage.
Lasagna noodles: Regular noodles work well, but no-boil noodles save time. Just add a bit more sauce to keep everything moist.
Ricotta cheese: This adds creaminess and light tang. If you prefer, cottage cheese is a good substitute but blend it for smoother texture.
Mozzarella & Parmesan: Mozzarella melts beautifully and Parmesan brings a sharp bite. You can swap Parmesan with Pecorino Romano for a saltier kick.
How Can I Get Perfectly Layered, Not Messy Lasagna?
Layering is key to a neat, tasty lasagna that holds together well.
- Start with a thin layer of sauce at the bottom to prevent sticking.
- Overlap noodles slightly to cover the base entirely.
- Spread ricotta mixture evenly to avoid clumps.
- Add enough sauce over cheese layers to stay moist but not soggy.
- Cover with foil when baking to keep everything from drying out.
- Let lasagna rest after baking so layers set and slice cleanly.
Take your time with each layer; patience pays off with a great-looking dish that tastes just right!
Equipment You’ll Need
- 9×13 inch baking dish – I recommend this size because it fits all the layers perfectly and bakes evenly.
- Large pot – for boiling the noodles, making it quick and easy to cook them to the right texture.
- Large skillet or pan – to cook the meat sauce and sauté aromatics; a wide pan helps everything cook evenly.
- Mixing bowls – for combining ricotta, eggs, and herbs without mess.
- Cooking spoon and ladle – for stirring the sauce and scooping layers into the dish.
- Aluminum foil – covers the lasagna during baking to keep it moist and prevent burning on top.
Flavor Variations & Add-Ins
- Swap ground beef and sausage for ground turkey or chicken for lighter, leaner options.
- Layer in roasted vegetables like spinach, zucchini, or mushrooms to add more flavor and nutrients.
- Mix in shredded Parmesan or Pecorino Romano with the ricotta for a sharper cheese flavor.
- Add a pinch of red pepper flakes or Italian herbs (like basil, oregano, thyme) to give the sauce a bit of a spice or herb boost.
How to Make Maggiano’s Lasagna?
Ingredients You’ll Need:
For The Meat Sauce:
- 1 lb ground beef
- ½ lb Italian sausage, casing removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 (24 oz) jars marinara tomato sauce or homemade meat sauce
- Olive oil for cooking
- Salt and freshly ground black pepper to taste
For The Cheese Mixture:
- 15 oz ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
- Salt and pepper to taste
Other Ingredients:
- 12 lasagna noodles
- 4 cups shredded mozzarella cheese
How Much Time Will You Need?
You’ll spend about 30 minutes preparing the sauce, noodles, and cheese mixture. Then, assembly takes around 10-15 minutes. Baking time is about 45-50 minutes. Add 15 extra minutes to let the lasagna rest before slicing and serving. So in total, expect roughly 1 hour and 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Meat Sauce:
Preheat your oven to 375°F (190°C). Heat a drizzle of olive oil in a large pan over medium heat. Add chopped onion and sauté until soft, about 3-4 minutes. Stir in garlic and cook for 1 more minute. Add ground beef and Italian sausage. Break the meat apart with a spoon and cook until browned, about 6-8 minutes. Drain off excess fat. Pour in marinara sauce, reduce heat to low, and simmer for 15-20 minutes. Season with salt and pepper.
2. Cook the Lasagna Noodles:
While the sauce simmers, bring a large pot of salted water to boil. Cook the lasagna noodles according to package directions until al dente. Drain noodles carefully and lay them flat on a lightly oiled baking sheet to keep them from sticking.
3. Mix the Cheese Filling:
In a bowl, combine ricotta cheese, egg, grated Parmesan, chopped parsley, salt, and pepper. Stir everything together until smooth and well blended.
4. Assemble the Lasagna:
Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish. Place 3 to 4 noodles over the sauce in a single layer. Spread one-third of the ricotta mixture evenly over the noodles. Sprinkle one-third of the shredded mozzarella on top. Spoon one-third of the meat sauce over the cheese. Repeat these layers two more times: noodles, ricotta mixture, mozzarella, and meat sauce. Finish the top layer with remaining noodles, sauce, and mozzarella cheese.
5. Bake and Serve:
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake another 20-25 minutes until bubbly and golden brown on top. Let the lasagna rest for 15 minutes after baking to help it set. Garnish with extra chopped parsley and serve warm.
Can I Use No-Boil Lasagna Noodles Instead?
Yes! No-boil noodles work well and save time since you can skip the boiling step. Just make sure to add a little extra sauce to keep the layers moist during baking.
How Do I Store Leftover Lasagna?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat portions gently in the microwave or oven until warmed through.
Can I Make Maggiano’s Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and refrigerate it for up to 24 hours before baking. You may need to add an extra 10 minutes to the baking time if baking straight from the fridge.
What If I Don’t Have Italian Sausage?
You can simply use all ground beef or substitute with ground turkey for a lighter version. Adding Italian seasoning or fennel seeds to the beef helps mimic the sausage flavor.