Maggiano’s Lasagna Recipe

There’s nothing quite as comforting as a hearty, cheesy lasagna bubbling away in the oven, filling your kitchen with its savory aroma. Maggiano’s lasagna is a classic favorite, with layers of perfectly seasoned meat sauce, creamy ricotta, and gooey mozzarella cheese creating an irresistible harmony of flavors. What makes this recipe special is its perfect balance of rich flavors and straightforward steps, so you can recreate that restaurant-quality taste right in your own kitchen. Whether you’re making it for a big family dinner, a holiday gathering, or just because you’re craving comfort food, this lasagna is sure to impress.

this RECIPE

A personal story: how I fell in love with lasagna

I’ll never forget the first time I tried lasagna at Maggiano’s. It was a crisp autumn evening, and my family decided to have a cozy dinner out. When the server brought out the lasagna, it was love at first sight. The golden-brown cheese on top, the rich, meaty sauce peeking through the layers, and the aroma of garlic and herbs—it was irresistible. My first bite was pure bliss: the perfect combination of creamy, tangy, and savory. That experience stayed with me, and ever since, I’ve been on a quest to recreate that magic at home. This recipe, I’m happy to say, comes remarkably close.

The origin story: why lasagna is a timeless classic

Lasagna has a long and storied history, dating back to ancient Italy. The word “lasagna” comes from the Greek “laganon,” which referred to flat sheets of dough. Over the centuries, the dish evolved into the layered masterpiece we know today, thanks to Italian cooks experimenting with pasta, cheese, and sauce. Regional variations abound, with some versions featuring béchamel instead of ricotta, but the essence of lasagna—comfort, indulgence, and flavor—has remained constant. Maggiano’s lasagna is a modern take on this beloved classic, staying true to its Italian roots while offering a hearty American twist with its rich meat sauce.

Let’s talk ingredients: making every bite count

Meat sauce

The star of this lasagna is the meat sauce. Ground beef and beef sausage come together to create a flavorful, savory base that’s perfectly seasoned with garlic, onions, and Italian herbs. If you don’t have beef sausage, you can substitute ground turkey or chicken sausage for a lighter twist. When buying ground beef, go for an 80/20 blend—it strikes the perfect balance of flavor and tenderness.

Tomato components

The combination of crushed tomatoes, tomato paste, and tomato sauce creates a sauce that’s rich and robust. Look for high-quality canned tomatoes, as they’ll make a noticeable difference in the flavor. If you like a slightly chunkier sauce, you can swap out one can of crushed tomatoes for diced tomatoes.

Ricotta cheese filling

Creamy and slightly tangy, ricotta is essential for that classic lasagna texture. Galbani whole milk ricotta works wonderfully here, but if you’re looking for a lighter option, you can use part-skim ricotta. Blending in an egg gives the mixture structure, while fresh parsley adds a bright, herby touch.

Lasagna noodles

Traditional lasagna noodles are a must for this recipe. You’ll want to cook them until just al dente, as they’ll continue cooking in the oven. If you’re short on time, no-boil lasagna noodles are a convenient alternative.

Cheeses for layering

Mozzarella brings the melty, gooey factor, while Parmesan adds a sharp, salty kick. For a vegetarian-friendly Parmesan alternative, look for one labeled as plant-based.

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

To make this lasagna, you’ll need a large pot for the meat sauce, a mixing bowl for the cheese filling, and a 9×9-inch baking dish for assembly. A sharp knife and cutting board are essential for chopping onions and garlic, and a wooden spoon works best for stirring the sauce. If you don’t have a dedicated lasagna pan, a regular casserole dish will work just fine. For grating cheese, a box grater or microplane is your best friend. And don’t forget the aluminum foil—it’s a lifesaver for preventing your cheesy topping from burning.

Step-by-step: my foolproof method (and some hard-learned lessons)

Preparing the meat sauce

Start by browning the ground beef and beef sausage in a large pot over medium heat. Add the chopped onion and garlic, and cook until fragrant. Here’s a tip: drain any excess fat before adding the tomato ingredients to keep the sauce from becoming greasy. Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Then, add the seasonings—sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and parsley. Let the sauce simmer for 1 ½ hours to let the flavors deepen. Give it an occasional stir to prevent sticking.

Mixing the cheese filling

In a mixing bowl, combine ricotta, egg, parsley, salt, and pepper. Mix until smooth. You can prepare this while the sauce is simmering, making good use of your time.

Assembling the lasagna

Preheat your oven to 375°F. Spread a layer of meat sauce on the bottom of your baking dish—it’ll prevent the noodles from sticking. Layer the lasagna noodles, followed by ricotta mixture, mozzarella, and Parmesan. Repeat this process until you’ve got three full layers, finishing with a generous sprinkle of cheese on top.

Baking to perfection

Cover the dish with aluminum foil (sprayed with cooking spray to avoid sticking), and bake for 25 minutes. Then, uncover and bake for another 25 minutes, or until the top is golden and bubbly. Let it cool for about 15 minutes to set the layers before slicing into it.

Variations to suit every taste

• Vegetarian twist: Skip the meat and double up on vegetables like zucchini, spinach, and mushrooms. You can also add lentils or a plant-based ground meat alternative for extra protein.
• Gluten-free version: Use gluten-free lasagna noodles and ensure your tomato products are certified gluten-free.
• Lighter option: Swap the beef for ground turkey or chicken, and use part-skim ricotta and mozzarella.
• Spicy kick: Add a pinch of red pepper flakes to the meat sauce for a little heat.
• Seasonal flair: Incorporate roasted butternut squash or sautéed eggplant for a fall-inspired lasagna.

Serving and presentation ideas

Lasagna is a showstopper on its own, but you can elevate your presentation with a little extra effort. Garnish the top with a sprinkle of fresh parsley or basil for a pop of color. Serve slices on a white plate for contrast, and pair it with a side salad of mixed greens with balsamic vinaigrette. Garlic bread or crusty Italian bread makes an excellent side for scooping up extra sauce.

Beverages to pair with your lasagna

When it comes to drinks, you can’t go wrong with a refreshing glass of iced tea or lemonade. If you’re looking for something a little more fancy, try sparkling water infused with citrus slices or even a simple glass of cold milk can be surprisingly satisfying alongside the rich flavors of your lasagna.

Storage and reheating tips

Leftover lasagna is a gift that keeps on giving! Store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual portions wrapped in plastic wrap and foil, then place them in a freezer-safe container. To reheat, bake in the oven at 350°F until warmed through, or use the microwave for a quicker option (though the oven preserves the texture better). If reheating from frozen, let it thaw overnight in the fridge first.

Adjusting the recipe for different serving sizes

To scale up, use a larger baking dish and add more layers. For instance, a 9×13-inch dish can accommodate 1 ½ times the ingredients. To scale down, halve the recipe and use a smaller dish. Just be mindful of baking times—larger portions may need a little extra time, while smaller ones may cook faster.

Troubleshooting common issues

• Runny lasagna: Make sure to simmer the meat sauce long enough to thicken it, and don’t overdo the water.
• Overcooked noodles: Keep an eye on your boiling noodles to avoid mushiness. Al dente is key!
• Burnt cheese topping: Cover with foil for the first half of baking and keep an eye on the uncovered top.

Give it a try!

There’s something magical about making a lasagna from scratch—it’s a labor of love that pays off with every delicious bite. Whether you follow this Maggiano’s-inspired recipe to the letter or put your own twist on it, you’re sure to create a dish that warms hearts and fills stomachs. So, roll up your sleeves, gather your ingredients, and let’s get cooking!

Frequently asked questions

1. Can I make this lasagna ahead of time?
Absolutely! You can assemble the lasagna a day ahead and refrigerate it. Just bake it straight from the fridge, adding 10-15 minutes to the baking time.

2. Can I freeze the lasagna before baking?
Yes! Assemble the lasagna, wrap it tightly in foil, and freeze. When you’re ready to bake, thaw it overnight in the fridge and bake as directed.

3. What’s the best way to reheat lasagna?
The oven is your best bet for even reheating. Cover with foil and bake at 350°F until warmed through.

4. Can I substitute cottage cheese for ricotta?
Yes, cottage cheese works as a substitute, though the texture will be slightly different. Blend it for a smoother consistency.

5. How can I make this lasagna spicier?
Add red pepper flakes to the meat sauce or use a spicy sausage alternative for more heat.

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