Maggiano’s Lasagna Recipe

There’s something so comforting about a lasagna bubbling away in the oven, filling the house with its rich, savory aroma. This Maggiano’s-inspired lasagna recipe is the perfect blend of hearty meat sauce, creamy ricotta filling, and layers of gooey cheese. It’s the kind of dish that brings people together, whether you’re hosting a cozy family dinner or a celebratory gathering. What makes this recipe so special is its balance—each layer adds its own magic, from the tender noodles to the velvety cheese. Trust me, this is a lasagna you’ll want to add to your recipe rotation.

A lasagna memory that warms my heart

Growing up, lasagna was one of those dishes that marked special occasions in my family. I vividly remember the first time my mom let me help assemble one. I was in charge of spreading the ricotta layer (a little unevenly, but I was so proud). As the lasagna baked, I’d press my nose against the oven door, waiting for that golden crust to appear. When it finally hit the table, the oohs and ahhs from everyone around made me feel like I’d created something magical. Recreating this Maggiano’s-inspired version brought back all those warm memories, and I hope it does the same for you.

The origin story of lasagna: a dish with layers of history

Lasagna has a long and layered history (pun intended). Its origins can be traced back to ancient Greece, where the word “lasanon” referred to a cooking pot. Eventually, the Romans adopted the term, and the dish evolved into “lasagna,” featuring layers of pasta, cheese, and meat. Traditional Italian lasagna varies by region—northern Italy leans toward a creamy béchamel sauce, while southern Italy uses a robust tomato-based sauce. This Maggiano’s-inspired recipe takes cues from classic Italian-American lasagna, focusing on a rich meat sauce and generous amounts of cheese for that ultimate comfort food vibe.

Let’s talk ingredients: the building blocks of flavor

A great lasagna starts with the right ingredients, and this recipe has a perfect balance of flavors and textures.

• Ground beef and beef sausage: These add depth and richness to the meat sauce. If you prefer, you can substitute ground turkey or chicken for a leaner option.
• Crushed tomatoes, tomato paste, and tomato sauce: These three tomato components create a deeply flavorful base for the sauce. Look for high-quality, no-sugar-added canned tomatoes for the best results.
• Galbani Whole Milk Ricotta Cheese: The creamy heart of the cheese filling. If you’re out of ricotta, cottage cheese blended until smooth makes a great alternative.
• Parsley and Italian seasonings: These herbs elevate the sauce and filling, adding brightness and a hint of freshness.

Kitchen gear: what you need (and what you can skip)

You don’t need a fancy setup to make this lasagna, but a few tools can make the process smoother:

• A large pot: For simmering the meat sauce to perfection.
• Mixing bowls: One for the cheese filling and another for rinsing the noodles if needed.
• A 9×9-inch baking dish: This size is ideal for achieving those thick, luscious layers. If you don’t have one, a 9×13-inch dish works too (just adjust the layers slightly).
• Aluminum foil: To prevent the top from over-browning during baking. Spray it lightly with cooking spray to avoid sticking to the cheese.
• A good grater: Freshly grated Parmesan makes all the difference—trust me on this one.

Step-by-step: my foolproof method for lasagna perfection

1. Make the meat sauce

Start by browning the ground beef and sausage with onions and garlic in a large pot. Cook until the meat is no longer pink, and the onions are soft and fragrant. Drain off any excess fat to keep the sauce from getting too greasy.
Now comes the fun part—add the crushed tomatoes, tomato paste, tomato sauce, and water. Stir in the sugar, basil, fennel seeds, Italian seasoning, salt, and pepper. Simmer the sauce on low for about 1 ½ hours, stirring occasionally. Your kitchen will smell incredible by the time this sauce is ready.

2. Prepare the cheese filling

In a mixing bowl, combine ricotta cheese, an egg, salt, pepper, and parsley. Mix until smooth and creamy. This step is quick but crucial—it ensures that creamy layer melts beautifully into the lasagna.

3. Cook the noodles

Cook the lasagna noodles according to the package instructions. Be careful not to overcook them; you want them al dente so they don’t fall apart during assembly. After cooking, rinse them with cold water to stop the cooking process, then set them aside on a baking sheet to keep them from sticking together.

4. Layer it all together

Preheat your oven to 375°F (190°C). Spread 1 cup of the meat sauce across the bottom of your baking dish. Lay down three noodles lengthwise, then top with one-third of the ricotta mixture, one-third of the mozzarella, and ¼ cup of Parmesan. Repeat this process two more times, ending with a generous layer of mozzarella and Parmesan on top.

5. Bake it to golden perfection

Cover the lasagna with foil (spray it with cooking spray first!) and bake for 25 minutes. Then remove the foil and bake for another 25 minutes until the cheese is bubbly and golden. Let the lasagna cool for about 15 minutes before slicing into it—this step is hard to wait through, but it’s worth it for clean, sturdy slices.

Variations and adaptations to try

• Vegetarian lasagna: Replace the meat sauce with a vegetable-based sauce made with mushrooms, zucchini, and spinach.
• Gluten-free option: Use gluten-free lasagna noodles and ensure your canned tomato products are gluten-free.
• Seasonal twist: In the fall, add a layer of roasted butternut squash between the noodles. In the summer, try layering in grilled zucchini slices.
• Spicy kick: Add a pinch of red pepper flakes to the sauce for some heat.

Each variation brings something unique to the table, and you might just discover a new favorite version.

Serving and presentation ideas

Lasagna is a showstopper all on its own, but a little garnish goes a long way. Sprinkle fresh parsley or basil over the top for a pop of color. Serve slices on a simple white plate to let the lasagna shine. Pair it with a crisp green salad dressed with a tangy vinaigrette and some warm garlic bread. If you’re hosting a dinner party, place the baking dish on a wooden board for a rustic, family-style presentation.

Beverages to pair with lasagna

Lasagna pairs beautifully with options like sparkling water infused with lemon or cucumber for a refreshing balance to the richness of the dish. For a cozier vibe, try serving it with a tall glass of iced tea or a robust black tea with a hint of honey. If you’re feeling indulgent, a fizzy Italian soda in flavors like blood orange or pomegranate is always a crowd-pleaser.

Storage and reheating tips

Got leftovers? Lucky you! Store your lasagna in an airtight container in the fridge for up to 3 days. To reheat, cover a slice with foil and bake at 350°F (175°C) for about 20 minutes, or pop it in the microwave for 2-3 minutes. If freezing, assemble the lasagna but don’t bake it. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight before baking as directed.

Scaling the recipe for any crowd

Need to feed a crowd? Double the recipe and use a 9×13-inch pan. For a smaller group, halve the ingredients and use a loaf pan—it’s perfect for two to four servings. Just keep an eye on the baking time; smaller portions might cook a little faster.

Common questions about making lasagna

1. Can I make this lasagna ahead of time?
Absolutely! Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking.

2. How do I keep my lasagna from being watery?
Be sure to drain the meat well and avoid overloading the sauce with too much water. Cooking the noodles al dente also helps.

3. Can I use no-boil noodles?
Yes, but add a little extra sauce to each layer to ensure the noodles cook properly in the oven.

4. What’s the best way to get clean slices?
Let the lasagna rest for 15 minutes after baking to firm up before slicing.

5. Can I freeze individual portions?
Definitely! Slice the lasagna into portions, wrap each in plastic wrap and foil, and freeze for quick, reheatable meals.

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