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Maggiano’s Lasagna

Savory Maggiano’s Lasagna for a Cozy Family Feast

Experience the warmth of family gatherings with this delicious Maggiano’s Lasagna, layers of meat, cheese, and rich sauce that comfort the soul.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Resting Time 15 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Sauce
  • 1 pound ground beef substitute with ground turkey for leaner option
  • 1 pound Italian sausage mild or hot, or use vegetarian sausage for meat-free version
  • 2 tablespoons olive oil can substitute with butter
  • 1 medium onion yellow onions preferred
  • 3 cloves garlic or use garlic powder
  • 28 ounces crushed tomatoes fresh tomatoes can be used but must be peeled
  • 15 ounces tomato sauce can be swapped with passata
  • 2 tablespoons tomato paste intensifies flavor; not recommended to omit
  • to taste salt
  • to taste black pepper
  • 1 teaspoon dried basil or fresh, adjust quantity
  • 1 teaspoon dried oregano or fresh, adjust quantity
  • 1 teaspoon sugar omit if avoiding sugar
For the Cheese Filling
  • 15 ounces ricotta cheese blend cottage cheese as a twist
  • 1 large egg can replace with a flax egg for a vegan option
  • 1/2 cup grated Parmesan cheese Pecorino Romano can be used as substitute
  • 1 cup shredded mozzarella cheese consider using fresh mozzarella
For the Lasagna
  • 12 pieces lasagna noodles no-boil noodles can be a quicker alternative

Equipment

  • Skillet
  • Large pot
  • Mixing bowl
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. In a large skillet over medium heat, add 2 tablespoons of olive oil and let it warm. Brown 1 pound of ground beef and 1 pound of Italian sausage for about 5–7 minutes.
  2. Add 1 chopped onion and 3 minced garlic cloves; sauté until the onion is translucent, about 3 minutes.
  3. Stir in 28 ounces of crushed tomatoes, 15 ounces of tomato sauce, 2 tablespoons of tomato paste, and season with salt, black pepper, dried basil, dried oregano, and a pinch of sugar. Let the sauce simmer for 25–30 minutes until it thickens.
  4. Bring a large pot of salted water to a rolling boil; add 12 lasagna noodles. Cook according to package instructions until just al dente, about 8–10 minutes. Drain and lay flat on parchment paper to prevent sticking. Preheat the oven to 375°F.
  5. In a large mixing bowl, combine 15 ounces of ricotta cheese, 1 egg, 1/2 cup of grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Mix until smooth. Season lightly with salt, black pepper, and dried basil.
  6. In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Layer noodles over sauce, followed by cheese filling. Repeat until ingredients are used. Finish with meat sauce topped with 1 cup of mozzarella cheese.
  7. Cover with foil and bake at 375°F for 35 minutes. Remove foil and bake for an additional 15–20 minutes until the top is bubbling and golden brown. Let rest for 15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 5mgCalcium: 25mgIron: 15mg

Notes

Allowing the lasagna to rest for 15 minutes post-baking lets the layers set, making it easier to slice and serve. For a richer flavor, prepare the meat sauce the day before.

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