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Maggiano’s Lasagna Recipe

Maggiano’s Lasagna Recipe: Comforting Layers of Flavor

Maggiano’s Lasagna Recipe is a hearty dish perfect for family dinners, featuring layers of rich meat sauce and creamy cheeses.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Resting Time 20 minutes
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Sauce
  • 1 lb Ground Beef Richness and protein.
  • 0.5 lb Italian Sausage Adds spice and depth.
  • 1 large Onion Finely chopped for even cooking.
  • 3 cloves Garlic Minced for flavor.
  • 56 oz Crushed Tomatoes Fire-roasted varieties add extra flavor.
  • 6 oz Tomato Paste Thickens the sauce.
  • 15 oz Tomato Sauce No substitution necessary.
  • 0.5 cup Water Adjusts sauce consistency.
  • 2 tbsp Sugar Balances acidity.
  • 1 tbsp Dried Basil Herbal flavor.
  • 0.5 tsp Fennel Seeds Provides anise flavor.
  • 1 tsp Italian Seasoning Blend of herbs.
  • 1.5 tbsp Salt Enhances flavors.
  • 0.25 tsp Black Pepper Mild heat.
For the Cheese Mixture
  • 2 tbsp Fresh Parsley Chopped, can be omitted.
  • 26 oz Ricotta Cheese Provides creaminess.
  • 1 large Egg Binds the cheese filling.
  • 16 oz Mozzarella Cheese Shredded.
  • 1 cup Parmesan Cheese Grated, adds nutty flavor.
For the Lasagna
  • 12 pieces Lasagna Noodles Cook to al dente.

Equipment

  • large pot
  • Medium mixing bowl
  • 9x13 inch baking dish

Method
 

Preparation Steps
  1. In a large pot, sauté chopped onion and minced garlic until translucent, about 5 minutes.
  2. Cook ground beef and Italian sausage until browned, about 8-10 minutes.
  3. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Add sugar, basil, fennel seeds, Italian seasoning, salt, and pepper.
  4. Simmer for 30 minutes until the sauce thickens.
  5. In a medium bowl, combine ricotta cheese, egg, parsley, and a sprinkle of salt and pepper until smooth.
  6. Cook lasagna noodles until al dente, about 8-10 minutes. Drain and rinse under cold water.
  7. Preheat oven to 375°F (190°C). Layer half of meat sauce in a baking dish, add noodles, then half of ricotta mixture, sprinkle with mozzarella.
  8. Repeat layers and finish with remaining sauce and mozzarella on top.
  9. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes.
  10. Let it rest for 15-20 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

Leftover lasagna tastes even better the next day! Store in the fridge for up to 3-4 days or freeze before baking for up to 3 months.

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