Maggiano’s Lasagna is the kind of classic dish that feels like a warm hug on a plate. Layers of rich meat sauce, gooey melted cheese, and tender pasta sheets come together to create a meal that’s comforting and satisfying every single time. The generous blend of ricotta, mozzarella, and parmesan cheese gives it that creamy, cheesy goodness that makes lasagna so beloved.
I love making this lasagna when I’m craving something hearty but also a little special. The secret is in letting those layers bake slowly so everything melds perfectly without drying out. I often add a sprinkle of fresh basil on top before serving — it adds a nice fresh touch without stealing the show from all that cheesy flavor.
One of my favorite ways to enjoy this lasagna is with a simple green salad on the side and some garlic bread to soak up any extra sauce. It’s a dish that brings people together around the table, whether it’s a casual family dinner or a cozy weekend meal. Every time I make it, I end up feeling full in the best way and already thinking about the next time I’ll make it again.
Key Ingredients & Substitutions
Ground Beef & Italian Sausage: Combining both gives the sauce great flavor and texture. For a lighter version, try ground turkey or chicken sausage.
Ricotta Cheese: Adds a creamy layer that balances the meatiness. If you’re dairy-free, try a tofu ricotta substitute or cashew cream.
Lasagna Noodles: No-boil noodles save time, but regular noodles work well—just remember to boil them first. For a gluten-free option, use gluten-free noodles or thinly sliced zucchini.
Mozzarella & Parmesan Cheese: Mozzarella melts beautifully and gives cheesiness, while Parmesan adds a salty bite. Feel free to swap mozzarella for provolone or fontina for a slight twist.
How Do You Build the Perfect Layered Lasagna?
Layering is key to balanced flavor and getting that classic lasagna structure.
- Start with a bit of sauce on the pan to stop noodles from sticking.
- Lay noodles side by side, slightly overlapping to cover gaps.
- Evenly spread the ricotta mixture; this helps the layers stick together.
- Add a good layer of meat sauce to keep the noodles moist.
- Top with mozzarella and a sprinkle of Parmesan for melty, browned cheese.
- Repeat the layers but finish with sauce and cheese on top to get that golden, bubbly finish.
Cover the dish with foil for most of the baking time so it steams and cooks evenly. Then remove foil near the end so the cheese can brown nicely without drying out.
Equipment You’ll Need
- 9×13 inch baking dish – I prefer this size because it fits the layers perfectly and bakes evenly.
- Large skillet or saucepan – helps you cook the meat sauce easily and in one pan.
- Mixing bowls – for preparing the ricotta mixture and holding ingredients.
- Cooking spoon or spatula – for stirring the sauce and layering ingredients.
- Aluminum foil – to cover the lasagna during baking and keep it moist.
- Large pot – to boil the lasagna noodles if not using no-boil noodles.
Flavor Variations & Add-Ins
- Try adding a layer of sautéed spinach or kale for extra greens and nutrition.
- Use turkey or chicken sausage instead of Italian sausage for a leaner version.
- Mix in some crushed red pepper flakes or Italian herbs to spice things up.
- Swapping mozzarella for provolone or fontina can give a different cheesy flavor profile.
How to Make Maggiano’s Lasagna
Ingredients You’ll Need:
- 1 lb ground beef
- ½ lb Italian sausage, casings removed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups marinara or tomato sauce (homemade or good quality)
- ½ cup water
- Salt and pepper, to taste
- 12 lasagna noodles (no-boil or regular, cooked as directed)
- 15 oz ricotta cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 4 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Olive oil, for cooking
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, around 45 minutes to bake, and a 15-minute resting time before serving. Total time is roughly 1 hour and 30 minutes, including simmering the sauce and assembling the layers.
Step-by-Step Instructions:
1. Make the Meat Sauce:
Heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the ground beef and Italian sausage, breaking up the meat as it cooks. When browned, drain any excess fat if desired. Pour in the marinara sauce and water, and season with salt and pepper. Let the sauce simmer uncovered on low heat for about 20 minutes, stirring occasionally.
2. Prepare the Cheese Mixture:
In a medium bowl, mix together the ricotta cheese, egg, and 2 tablespoons of chopped parsley until smooth and well combined.
3. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Arrange 3-4 cooked lasagna noodles over the sauce, slightly overlapping. Spread one-third of the ricotta mixture evenly over the noodles. Spoon one-third of the meat sauce over the ricotta layer. Sprinkle with mozzarella and Parmesan cheeses. Repeat this layering two more times, finishing with a top layer of noodles, sauce, and remaining cheeses.
4. Bake and Serve:
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the cheese on top is melted and golden. Let the lasagna rest for about 15 minutes before slicing to help it set. Garnish with additional chopped parsley before serving.
Enjoy every hearty, cheesy, and comforting bite of this classic Maggiano’s lasagna!
Can I Use No-Boil Lasagna Noodles in This Recipe?
Yes! No-boil noodles are a great time-saver. Just make sure to spread enough sauce between the layers to help them soften while baking.
How Do I Store Leftover Lasagna?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat individual portions in the microwave or oven until warmed through.
Can I Make This Lasagna Ahead of Time?
Absolutely! You can assemble the lasagna up to a day before baking. Keep it covered in the fridge, then bake as directed when ready to serve.
What’s the Best Way to Reheat Lasagna Without Drying It Out?
Reheat covered with foil in the oven at 350°F until warmed through, or microwave with a damp paper towel over the portion to keep it moist.