Ultimate Maggiano’s-Style Lasagna
Ingredients
For the Meat Sauce:
- 1 lb (450g) ground beef
- 1 lb (450g) mild Italian sausage (casings removed)
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tbsp tomato paste
- 1/2 cup red wine (optional, but highly recommended for flavor depth)
- 1 tsp sugar
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- Salt & freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
For the Ricotta Filling:
- 15 oz (425g) ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil or 1 tsp dried
- Salt & pepper to taste
For the Cheese Layers:
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Optional: 1 cup provolone or fontina for extra richness
For Assembly:
- 12 lasagna noodles, cooked al dente (or use oven-ready if preferred)
- Fresh basil for garnish
- Olive oil spray or butter for greasing dish
Instructions
1. Make the Rich Meat Sauce (Simmered Like Maggiano’s Does)
In a large pot over medium heat, add olive oil. Sauté onions until translucent (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
Add ground beef and sausage. Cook until browned, breaking it apart with a wooden spoon. Drain excess grease if needed.
Stir in tomato paste and cook for 2 minutes. Then add crushed tomatoes, tomato sauce, wine (if using), sugar, oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer, reduce heat to low, cover partially, and let it cook for at least 45 minutes, stirring occasionally. The longer it simmers, the better it gets!
Just before turning off the heat, stir in fresh parsley. Set aside.
2. Prepare the Ricotta Filling
In a medium bowl, mix ricotta, egg, Parmesan, basil, salt, and pepper. Stir until smooth. Keep chilled until ready to assemble.
3. Cook the Noodles (If Not Using Oven-Ready)
Boil noodles in salted water until just under al dente. Drain and lay flat on parchment or lightly oiled surface to prevent sticking.
4. Assemble the Lasagna Like a Pro
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Layer 1: Spread a thin layer of meat sauce on the bottom.
Layer 2: Place 3-4 lasagna noodles over the sauce.
Layer 3: Spread 1/3 of the ricotta filling evenly.
Layer 4: Add a generous amount of meat sauce.
Layer 5: Sprinkle with mozzarella and Parmesan.
Repeat layers two more times, finishing with noodles, sauce, and a thick topping of all remaining cheeses.
5. Bake Until Bubbly & Golden
Cover the dish with foil (sprayed with oil so it doesn’t stick to cheese). Bake for 25 minutes. Remove foil and bake an additional 20 minutes or until cheese is golden and bubbly.
Let rest for 15–20 minutes before slicing—this helps it set beautifully!
Tips for Restaurant-Style Results:
- Use whole-milk cheeses for creaminess.
- Simmer the sauce longer for deeper flavor.
- Add a dash of nutmeg to the ricotta mix for a subtle Italian twist.
- Don’t skip the rest time—lasagna holds its shape better and tastes richer!
Serving Suggestion:
Serve hot with garlic bread, Caesar salad, and a sprinkle of fresh basil. Pairs perfectly with a glass of Chianti or a cold sparkling lemonade.
Storage & Reheat:
- Fridge: Up to 5 days
- Freezer: Slice portions, wrap, and freeze up to 2 months
- Reheat: Oven or microwave until hot and melty Garlic Butter Steak with Cheesy Herb Pasta