Smell That? It’s Lasagna Magic in the Air!
Is there anything better than a bubbly, golden lasagna fresh out of the oven? Maggiano’s Lasagna Recipe takes comfort food to a whole new level with layers of rich meat sauce, creamy ricotta, and melty mozzarella. Whether you’re feeding a small crowd or just indulging yourself, this recipe makes it easy to whip up a satisfying homemade feast.
Why Make This Recipe
Imagine this: you’re busy, maybe even a bit frazzled, but you still want to treat yourself (and your family) to something delicious. Here’s why this lasagna is the way to go:
- Easy Cleanup: One dish means less time scrubbing pots and more time enjoying that cheesy goodness. 🙌
- Budget-Friendly: With common ingredients, you won’t break the bank, and you’ll probably have leftovers, too (hello, meal prep!).
- Family Approved: Kids love it, and let’s be real, adults do too. It’s hard to resist a warm, cheesy slice of happiness!
Ingredients
You don’t need fancy stuff — just these basics!
For the Meat Sauce:
- 1 lb (450g) ground beef
- 1 lb (450g) Italian sausage (sweet or mild)
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 28 oz (800g) can crushed tomatoes
- 15 oz (425g) can tomato sauce
- 6 oz (170g) tomato paste
- 1/2 cup beef broth (or water)
- 1 tablespoon sugar (optional, to balance acidity)
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
- Salt and black pepper, to taste
For the Ricotta Mixture:
- 15 oz (425g) ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
- Salt and black pepper, to taste
For the Lasagna Layers:
- 12-15 lasagna noodles (cooked according to package instructions)
- 4 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (for topping)
Directions
Ready for some deliciousness? Let’s get cooking with these easy steps:
- In a large skillet or pot, cook the ground beef and Italian sausage over medium heat until browned, breaking it up with a spatula. Drain off excess fat.
- Add the chopped onion and minced garlic, sautéing for 2-3 minutes until softened.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, beef broth, sugar, basil, oregano, and optional red pepper flakes. Season with salt and pepper to taste.
- Let the sauce simmer uncovered on low heat for 20-30 minutes, stirring occasionally, until it thickens slightly.
- In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, parsley, salt, and black pepper. Mix until smooth and well-blended.
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions. Once cooked, drain and lay them flat on a baking sheet to prevent sticking.
- Preheat your oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom.
- Place a layer of cooked lasagna noodles on top, followed by a layer of the ricotta mixture.
- Spread another layer of meat sauce over the ricotta, then sprinkle with a layer of shredded mozzarella cheese.
- Repeat until you’ve used all the ingredients, finishing with a generous topping of meat sauce and mozzarella cheese.
- Sprinkle the top with additional grated Parmesan cheese.
- Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for another 20-25 minutes until the cheese is bubbly and golden brown.
- Let the lasagna rest for 10-15 minutes before slicing and serving to help the layers set.
How to Make Maggiano’s Lasagna Recipe (Overview)
Making this lasagna is as straightforward as it gets. Start with browning the meats, sauté those tasty aromatics, and stir in the savory tomato concoction. While that simmers, mix together the creamy ricotta blend. Layer it all together like a beautiful lasagna cake, and finish it off in the oven for a bubbling delight. Pro tip: Don’t skip toasting the garlic — it makes all the difference!
How to Serve Maggiano’s Lasagna Recipe
Once your lasagna has rested, slice it into perfect squares that reveal the gooey layers inside. Serve it with a side of garlic bread for that extra crunch, and maybe a fresh green salad. The colors will pop—think deep red sauce, creamy white cheese, and vibrant green parsley. Your guests won’t be able to resist!
How to Store Maggiano’s Lasagna Recipe
If you somehow have leftovers (let’s be real, this is a margin for error!), store them in an airtight container in the fridge for up to 5 days. For long-term storage, pop slices in the freezer for up to 3 months. When reheating, cover with foil to keep it nice and moist — no one wants dry lasagna!
Tips to Make Maggiano’s Lasagna Recipe
- Variations in meat: Feel free to mix in turkey or chicken if you prefer.
- Noodle alternatives: Zucchini slices can replace lasagna noodles for a low-carb twist.
- Extra veggies? Sautéed mushrooms or spinach can sneak in some greens — just don’t tell the kids! 😉
- Let it chill: Giving the lasagna some cooling time really helps those layers come together.
- Cheese overload: If you’re a cheese lover, don’t hold back! Add more mozzarella between layers for that ultimate cheesy pull.
Variation
Want to jazz things up? Add some spinach or mushrooms to your meat sauce for a flavor boost. For a vegan version, swap the ground meat with lentils, use plant-based cheeses, and replace the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water). Trust me, you won’t miss the meat!
FAQs
Can I use no-boil lasagna noodles?
Absolutely! Just follow the package instructions, and they’ll work great in this recipe.
How do I reheat the lasagna without drying it out?
Cover it with foil while reheating in the oven to keep it moist. You could also microwave individual slices with a damp paper towel.
Can I make this ahead of time?
Yes, you can prepare the entire lasagna a day ahead. Just keep it covered in the fridge and bake it when you’re ready to eat!
📌 Pin this recipe for your next cozy dinner night!
Maggiano’s Lasagna
Ingredients
Method
- In a large skillet or pot, cook the ground beef and Italian sausage over medium heat until browned, breaking it up with a spatula. Drain off excess fat.
- Add the chopped onion and minced garlic, sautéing for 2-3 minutes until softened.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, beef broth, sugar, basil, oregano, and optional red pepper flakes. Season with salt and pepper to taste.
- Let the sauce simmer uncovered on low heat for 20-30 minutes, stirring occasionally, until it thickens slightly.
- In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, parsley, salt, and black pepper. Mix until smooth and well-blended.
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions. Once cooked, drain and lay them flat on a baking sheet to prevent sticking.
- Preheat your oven to 375°F (190°C).
- In a 9x13 inch baking dish, spread a thin layer of meat sauce on the bottom.
- Place a layer of cooked lasagna noodles on top, followed by a layer of the ricotta mixture.
- Spread another layer of meat sauce over the ricotta, then sprinkle with a layer of shredded mozzarella cheese.
- Repeat until you’ve used all the ingredients, finishing with a generous topping of meat sauce and mozzarella cheese.
- Sprinkle the top with additional grated Parmesan cheese.
- Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for another 20-25 minutes until the cheese is bubbly and golden brown.
- Let the lasagna rest for 10-15 minutes before slicing and serving to help the layers set.