Maggiano’s-Style Lasagna

Here’s a Maggiano’s-inspired lasagna recipe with rich layers of meat sauce, creamy ricotta filling, and plenty of cheese—just like the restaurant version!

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Maggiano’s-Style Lasagna Recipe

Servings: 10–12
Prep Time: 30 mins
Cook Time: 1 hour 30 mins
Total Time: 2 hours (+ sauce simmering)

Ingredients

Meat Sauce:

• 1 lb ground beef (80/20 blend)

• 1 lb Italian sausage (mild or hot, casings removed)

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 1 (15 oz) can tomato sauce

• 1 (6 oz) can tomato paste

• ½ cup red wine (optional, but recommended)

• 2 tsp dried basil

• 2 tsp dried oregano

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp sugar (balances acidity)

• 2 bay leaves

Ricotta Filling:

• 15 oz whole-milk ricotta cheese

• 1 large egg

• ½ cup grated Parmesan cheese

• ¼ cup fresh parsley, chopped

• ½ tsp salt

• ¼ tsp black pepper

Other Layers:

• 12 lasagna noodles (oven-ready or boiled)

• 4 cups shredded mozzarella cheese

• 1 cup shredded Parmesan cheese

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Instructions

1. Make the Meat Sauce

1. In a large pot or Dutch oven, brown ground beef and Italian sausage over medium heat, breaking into small pieces. Drain excess fat.

2. Add onion and cook until soft (5 mins). Stir in garlic and cook 1 minute.

3. Add crushed tomatoes, tomato sauce, tomato paste, red wine, basil, oregano, salt, pepper, sugar, and bay leaves.

4. Simmer uncovered on low heat for 45–60 mins, stirring occasionally, until thickened. Remove bay leaves.

2. Prepare Ricotta Filling

In a bowl, mix:

• Ricotta, egg, Parmesan, parsley, salt, and pepper. Set aside.

3. Assemble Lasagna

1. Preheat oven to 375°F (190°C).

2. In a 9×13-inch baking dish, spread 1 cup meat sauce on the bottom.

3. Layer in this order:

   • 3 lasagna noodles

   • ⅓ ricotta mixture (spread evenly)

   • 1 cup meat sauce

   • 1 cup mozzarella

   • ¼ cup Parmesan

   • Repeat layers 2 more times.

4. Top with remaining noodles, meat sauce, mozzarella, and Parmesan.

4. Bake

• Cover with foil (sprayed with oil to prevent sticking).

• Bake 25 mins, then remove foil and bake 20–25 mins until bubbly and golden.

• Rest 15 mins before slicing.

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Tips for the Best Lasagna

✔ Use whole-milk ricotta for creamier texture.
✔ Simmer the sauce longer (up to 2 hours) for deeper flavor.
✔ Let lasagna rest before cutting to set layers.

Enjoy your Maggiano’s-style lasagna—rich, cheesy, and full of Italian comfort flavors! 🍝🧀