Maggiano’s Lasagna is a classic Italian-American dish layered with rich ricotta cheese, hearty meat sauce, tender pasta sheets, and gooey melted mozzarella. It’s the kind of lasagna that feels like a warm hug on a plate—full of comforting flavors and just the right amount of cheesy goodness.
One of my favorite things about this lasagna is how all the ingredients come together so perfectly. The meat sauce has a nice mix of herbs and spices that give it a tasty kick without overpowering the cheese layers. I like to let it bake until the top gets golden and bubbly—that’s when I know it’s ready to enjoy.
I usually serve this lasagna with a simple green salad and some crusty bread to soak up every last bit of sauce. It’s a great meal to share with family or friends because everyone seems to love how filling and satisfying it is. Whenever I make this, I feel like I’m bringing a little bit of Maggiano’s magic right into my own kitchen.
Key Ingredients & Substitutions
Lasagna noodles: I like to cook them just until al dente so they hold their shape without getting mushy. If you’re short on time, no-boil noodles work too, just add extra sauce to prevent drying out.
Ground beef and Italian sausage: The combo adds great flavor and texture. For a lighter version, try ground turkey or chicken sausage. Make sure to drain fat well for a less greasy sauce.
Ricotta cheese: This creamy layer is a must! You can swap part or all of ricotta for cottage cheese if you want a lighter option, but the texture will be different.
Mozzarella and Parmesan: Mozzarella melts beautifully and gives that stretchy cheese pull. Parmesan adds sharpness. Feel free to use part-skim cheeses to cut calories while keeping flavor.
Marinara sauce: A rich tomato sauce with herbs is key. Homemade is ideal, but good-quality jarred marinara is totally fine and saves time.
How Do You Layer and Bake Lasagna So It Stays Perfectly Creamy and Holds Together?
Layering and baking are where magic happens. Here’s how to get it right:
- Spread a thin layer of sauce on the dish bottom first—this prevents noodles from sticking to the pan.
- Use about 3 noodles per layer to keep size manageable and even.
- Spread the ricotta mix evenly but don’t overload; too thick and it can get watery.
- Cover the lasagna tightly with foil, tenting slightly so it doesn’t touch the cheese. This traps steam and melts the cheese in the middle layers.
- Bake covered first, then uncover near the end so the top cheese browns nicely without drying out the whole dish.
- Letting it rest after baking helps the layers set, making it easier to slice and keeping the lasagna from falling apart.
Equipment You’ll Need
- Large pot – I use this to cook the noodles until just al dente, so they don’t get mushy.
- Skillet – perfect for browning the meats and developing flavor in the sauce.
- Mixing bowls – handy for mixing the ricotta cheese layer and combining ingredients.
- 9×13-inch baking dish – the classic size that fits the layered lasagna perfectly.
- Foil – helps cover the dish during baking to keep everything moist and prevent cheese from over-browning.
- Slotted spoon or tongs – easy for handling and layering the noodles.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef and sausage for a leaner, lighter lasagna.
- Mix in sautéed spinach or mushrooms with the cheese layers to add veggies and extra flavor.
- Vary the cheese with provolone or asiago for a different cheesy twist or extra sharpness.
- Add a splash of red wine to the sauce for richer depth or a pinch of nutmeg in the cheese mixture for a subtle warm note.
Maggiano’s Lasagna
Ingredients You’ll Need:
- 12 lasagna noodles
- 1 lb ground beef
- 1 lb Italian sausage (casings removed)
- 2 tbsp olive oil
- 3 cups marinara sauce (preferably homemade or high quality)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 15 oz ricotta cheese
- 2 cups shredded part-skim mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This recipe takes about 35 minutes to prepare and cook, plus an additional 10 to 15 minutes of resting time after baking. You’ll spend time boiling noodles, making the meat sauce, layering the lasagna, and baking it to bubbly perfection.
Step-by-Step Instructions:
1. Prepare the Noodles and Sauce:
Preheat your oven to 375°F (190°C). Cook the lasagna noodles in a large pot according to the package directions until al dente. Drain and lay the noodles flat on parchment paper or a lightly oiled baking sheet to keep them from sticking.
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute.
Add the ground beef and Italian sausage to the skillet. Break apart the meat and cook until brown and fully cooked, about 8-10 minutes. Drain any excess fat.
Pour marinara sauce into the meat mixture. Stir in dried basil, oregano, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer gently for 10-15 minutes so the flavors blend.
2. Make the Cheese Mixture:
In a medium bowl, mix together ricotta cheese, 1 cup mozzarella, grated Parmesan, and the egg until smooth. This will create your creamy cheese layer.
3. Assemble and Bake the Lasagna:
Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish to keep the noodles from sticking.
Place 3 lasagna noodles over the sauce. Spread one-third of the ricotta cheese mixture over the noodles, then cover with one-third of the meat sauce. Repeat this noodle-cheese-sauce layering two more times.
On the top layer, place the final noodles, spread the remaining meat sauce over them, then sprinkle with the remaining mozzarella and Parmesan cheeses.
Cover the pan with foil, making sure it doesn’t touch the cheese. Bake for 25 minutes. Remove the foil and bake an additional 20 minutes until the cheese is golden and bubbly.
4. Rest and Serve:
Let the lasagna rest for about 10-15 minutes after baking to allow it to set, which makes slicing easier. Garnish with fresh chopped parsley or basil before serving.
Can I Use No-Boil Lasagna Noodles Instead of Regular Ones?
Yes! No-boil noodles are a convenient option and work well here. Just be sure to use a bit extra sauce to keep them moist during baking, and layer them as usual without pre-cooking.
How Do I Store Leftover Lasagna?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm individual portions in the microwave or oven until heated through.
Can I Make This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and keep it covered in the fridge for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if baking straight from cold.
Is It Okay To Substitute Different Cheeses?
Definitely! You can swap part of the mozzarella for provolone or add some asiago for extra tang. Just keep a good melting cheese as the main base for the best texture.
