Maggiano’s Lasagna Recipe

I first tried this Maggiano’s–style lasagna on a rainy weeknight and it immediately became my go-to for feeding a crowd. It’s a hearty, layered lasagna that tastes like it came from a restaurant kitchen: a rich, simmered meat sauce, a creamy ricotta layer, plenty of mozzarella, and a golden Parmesan top. Make it for family dinners, casual dinner parties, or any time you want comfort food that reheats beautifully.

Why you’ll love this dish

This lasagna checks all the boxes: comforting, crowd-pleasing, and reliably delicious. The long, uncovered simmer on the sauce develops deep tomato and meat flavors that taste far better than a quick jarred-sauce shortcut. It’s also flexible — easy to scale up for guests or make ahead for busy nights.

"Complex flavor without complicated technique — perfect for Sunday dinner and leftovers that are even better on day two."

Reasons to try it:

• Feeds a crowd and freezes well for meal prep.
• Kid-approved layers of melty cheese and flavorful meat.
• Restaurant-style taste at home without requiring advanced techniques.

How this recipe comes together

This is a straightforward assembly-style lasagna with three repeating layers. Expect these stages:

1. Brown the beef and sausage, then simmer a rich tomato-meat sauce for 1½ hours to concentrate flavor.
2. Stir together a simple ricotta-egg filling for creaminess and structure.
3. Cook lasagna noodles al dente, then layer sauce, noodles, ricotta, mozzarella and Parmesan three times.
4. Bake covered, then uncover to brown the cheese and allow the layers to set. Rest before slicing so pieces hold together.

The whole project takes time mostly from simmering and baking; active hands-on time is modest.

What you’ll need

• 1 lb ground beef
• 1 lb Italian sausage, casings removed
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 cans (28 oz each) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 can (15 oz) tomato sauce
• 1/2 cup water
• 2 tbsp sugar (balances acidity)
• 1 tbsp dried basil leaves
• 1/2 tsp fennel seeds (optional; adds subtle anise note)
• 1 tsp Italian seasoning
• 1 tbsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped (plus more for garnish)
• 16 oz ricotta cheese
• 1 large egg
• 1/2 tsp salt (for ricotta mix)
• 1/4 tsp black pepper (for ricotta mix)
• 2 tbsp fresh parsley, chopped (for ricotta mix)
• 12 lasagna noodles
• 16 oz shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Ingredient notes and substitutions:

• Swap mild Italian sausage for spicy if you like heat.
• For a lighter version, use part-skim mozzarella and reduce sausage, or substitute ground turkey.
• No-boil noodles can work, but they need a bit more sauce and usually a longer bake. See FAQs for more.

Step-by-step instructions

1. Heat a large pot over medium. Add the ground beef and Italian sausage. Break the meat into small pieces and brown until well-caramelized, about 8–10 minutes.
2. Drain excess fat from the pot to avoid a greasy sauce.
3. Add the chopped onion and minced garlic. Sauté 2–3 minutes until softened and fragrant.
4. Stir in crushed tomatoes, tomato paste, tomato sauce, and 1/2 cup water. Mix until smooth.
5. Season the sauce with sugar, dried basil, fennel seeds, Italian seasoning, 1 tbsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh parsley.
6. Bring the sauce to a low boil, then lower the heat and simmer uncovered for 1½ hours. Stir occasionally so nothing sticks and flavors concentrate.
7. While the sauce simmers, make the ricotta filling: in a medium bowl combine ricotta, 1 egg, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped parsley. Stir until smooth. Set aside.
8. Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.
9. Drain noodles and rinse briefly with cold water. Lay them flat on a baking sheet or toss lightly with oil so they don’t stick.
10. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread 1 cup of the meat sauce across the bottom.
11. Layer 3 noodles over the sauce, slightly overlapping. Spread 1/3 of the ricotta mixture evenly over the noodles. Sprinkle 1/3 of the mozzarella and 1/4 cup Parmesan.
12. Repeat two more times: meat sauce, noodles, ricotta, mozzarella, Parmesan. For the top layer, spread the remaining meat sauce over the noodles and finish with remaining mozzarella and Parmesan.
13. Cover the dish with aluminum foil sprayed with cooking spray (this prevents cheese from sticking to the foil). Bake covered for 25 minutes.
14. Remove the foil and bake uncovered for another 25 minutes, or until the cheese is golden and bubbling.
15. Let the lasagna rest 15 minutes before slicing. This helps the layers set and makes serving neater.

Serving suggestions

• Best ways to enjoy it: slice generous squares and serve with a crisp green salad (arugula or mixed greens) dressed simply with lemon and olive oil.
• For sides: garlic bread or a warm focaccia are classic. Roasted vegetables (broccoli, asparagus) balance the richness.
• Drinks: a medium-bodied Italian red — Chianti, Sangiovese, or Barbera — complements the tomato and meat. For non-alcoholic, a sparkling water with lemon brightens the palate.
• Plating tip: garnish with a sprinkle of fresh parsley and an extra dusting of Parmesan for color and freshness.

How to store & freeze

• Refrigerating: Cool to room temperature but refrigerate within 2 hours. Store in an airtight container or cover the baking dish tightly. Keeps 3–4 days.
• Reheating: Reheat individual portions in the microwave until hot throughout, or reheat the whole dish in a 350°F oven, covered, until hot (about 20–30 minutes). Internal reheated temperature should reach 165°F.
• Freezing: Freeze individual portions or the whole pan up to 3 months. Wrap tightly in plastic wrap and foil or use freezer-safe containers. Thaw overnight in the fridge before reheating. If baking from frozen, add ~20–30 minutes to the covered bake time and ensure it reaches 165°F.

Pro chef tips

• Brown for flavor: Let the meat caramelize well — those browned bits are flavor gold. Don’t rush this step.
• Drain but don’t rinse: Drain excess fat, but keep the pan juices that cling to the meat for extra flavor unless it’s too greasy.
• Sauce patience: Simmering the sauce uncovered concentrates flavor. If it thickens too much, add a splash of water.
• Test noodles: Cook noodles to just al dente — they’ll finish cooking in the oven and absorb sauce without becoming mushy.
• Prevent foil sticking: Spray foil with cooking spray or tent it so cheese won’t stick to it.
• Rest before cutting: That 15-minute rest keeps the lasagna from falling apart when you slice it.

Flavor swaps

• Vegetarian: Replace the meat with a sautéed mix of mushrooms, eggplant, zucchini, and spinach. Add a pinch of smoked paprika for depth.
• White lasagna: Use béchamel instead of tomato sauce and layer in spinach and ricotta for a creamy version.
• Gluten-free: Use gluten-free lasagna noodles or oven-ready gluten-free sheets. Watch sauce moisture and bake a bit longer if needed.
• Lighter protein: Substitute turkey or chicken sausage and reduce mozzarella for a lower-fat version.
• Extra heat: Use hot Italian sausage and stir 1/2 tsp red pepper flakes into the sauce.

Your questions answered

Q: How long does this lasagna take from start to finish?
A: Active prep is about 30–40 minutes (browning, making ricotta, boiling noodles). Simmering the sauce is 1½ hours and baking is 50 minutes plus a 15-minute rest. Plan ~3 hours total for best results.

Q: Can I make this ahead of time?
A: Yes. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Add 10–15 minutes to the covered baking time if chilled.

Q: Can I use no-boil lasagna noodles?
A: Yes, but they require extra sauce moisture. If using oven-ready noodles, add a few tablespoons more water to the sauce and check that the top is bubbling through before finishing uncovered.

Q: Is it safe to freeze after baking?
A: Absolutely. Cool completely, then wrap tightly or transfer to a freezer container. Freeze up to 3 months. Thaw in the fridge overnight before reheating to 165°F.

Q: How do I reheat individual portions so they don’t dry out?
A: Cover with a damp paper towel and microwave in 30–60 second bursts, or reheat in a 350°F oven covered with foil until 165°F internally. Adding a tablespoon of tomato sauce over the top helps retain moisture.

Conclusion

This Maggiano’s–style lasagna is a reliable, restaurant-tasting classic you can make at home with straightforward steps and a little patience. For more background on Maggiano’s and their dining style, check out Maggiano’s official site. If you’d like to compare a similar home version, see this online adaptation at Maggiano’s Lasagna Recipe.

Maggiano’s-Style Lasagna

A hearty, layered lasagna with rich meat sauce, creamy ricotta, and melty cheese, perfect for feeding a crowd and great as leftovers.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

Meat Sauce

• 1 lb ground beef
• 1 lb Italian sausage, casings removed Swap for spicy for heat.
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 cans (28 oz each) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 can (15 oz) tomato sauce
• 1/2 cup water
• 2 tbsp sugar Balances acidity.
• 1 tbsp dried basil leaves
• 1/2 tsp fennel seeds (optional) Adds subtle anise note.
• 1 tsp Italian seasoning
• 1 tbsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped Plus more for garnish.

Ricotta Filling

• 16 oz ricotta cheese
• 1 large egg
• 1/2 tsp salt (for ricotta mix)
• 1/4 tsp black pepper (for ricotta mix)
• 2 tbsp fresh parsley, chopped (for ricotta mix)

Lasagna Assembly

• 12 noodles lasagna noodles No-boil can work but requires more sauce.
• 16 oz shredded mozzarella cheese Swap for part-skim for a lighter version.
• 1 cup grated Parmesan cheese

Method

 

Making the Sauce

1. Heat a large pot over medium. Add the ground beef and Italian sausage. Break the meat into small pieces and brown until well-caramelized, about 8–10 minutes.
2. Drain excess fat from the pot to avoid a greasy sauce.
3. Add the chopped onion and minced garlic. Sauté 2–3 minutes until softened and fragrant.
4. Stir in crushed tomatoes, tomato paste, tomato sauce, and 1/2 cup water. Mix until smooth.
5. Season the sauce with sugar, dried basil, fennel seeds, Italian seasoning, 1 tbsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh parsley.
6. Bring the sauce to a low boil, then lower the heat and simmer uncovered for 1½ hours. Stir occasionally so nothing sticks and flavors concentrate.

Preparing the Ricotta Filling

1. While the sauce simmers, make the ricotta filling: in a medium bowl combine ricotta, 1 egg, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped parsley. Stir until smooth. Set aside.

Cooking the Noodles

1. Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.
2. Drain noodles and rinse briefly with cold water. Lay them flat on a baking sheet or toss lightly with oil so they don’t stick.

Assembling the Lasagna

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread 1 cup of the meat sauce across the bottom.
2. Layer 3 noodles over the sauce, slightly overlapping. Spread 1/3 of the ricotta mixture evenly over the noodles. Sprinkle 1/3 of the mozzarella and 1/4 cup Parmesan.
3. Repeat two more times: meat sauce, noodles, ricotta, mozzarella, Parmesan. For the top layer, spread the remaining meat sauce over the noodles and finish with remaining mozzarella and Parmesan.
4. Cover the dish with aluminum foil sprayed with cooking spray. Bake covered for 25 minutes.
5. Remove the foil and bake uncovered for another 25 minutes, or until the cheese is golden and bubbling.
6. Let the lasagna rest for 15 minutes before slicing.

Notes

Best served with a crisp green salad, garlic bread, or roasted vegetables. For drinks, a medium-bodied Italian red is recommended.