Maggiano's Lasagna Recipe (Print version)

A cozy copycat Maggiano's Lasagna Recipe layered with rich meat sauce, creamy ricotta, mozzarella, and a browned parmesan top.

# Ingredients:

For the meat sauce

01 - 1 tablespoon olive oil
02 - 1 lb (450 g) ground beef
03 - 1/2 lb (225 g) mild Italian sausage, casings removed
04 - 1 medium yellow onion, finely chopped
05 - 4 cloves garlic, minced
06 - 2 tablespoons tomato paste
07 - 1 can (28 oz / 795 g) crushed tomatoes
08 - 1 can (15 oz / 425 g) tomato sauce
09 - 1/3 cup (80 ml) whole milk
10 - 1 teaspoon dried basil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon crushed red pepper flakes, optional

For the cheese layers

15 - 15 regular lasagna noodles
16 - 15 oz (425 g) whole-milk ricotta cheese
17 - 1 large egg
18 - 3/4 cup (75 g) grated parmesan cheese, divided
19 - 2 tablespoons chopped fresh parsley
20 - 1/2 teaspoon kosher salt
21 - 1/4 teaspoon black pepper
22 - 4 cups (450 g) shredded whole-milk mozzarella cheese

# Instructions:

01 - Heat olive oil in a large pot over medium-high heat. Add the ground beef and sausage, breaking them up as they cook, until browned and cooked through, 8-10 minutes.
02 - Add onion and cook for 4-5 minutes until softened. Stir in garlic and tomato paste for 1 minute, then add crushed tomatoes, tomato sauce, milk, basil, oregano, salt, pepper, and red pepper flakes.
03 - Lower the heat and simmer the sauce uncovered for 30-35 minutes, stirring often, until thick and rich. Taste and adjust salt.
04 - Boil the lasagna noodles in well-salted water for 1-2 minutes less than the package directions. Drain, rinse briefly, and lay flat so they do not stick together.
05 - In a bowl, stir together ricotta, egg, 1/2 cup parmesan, parsley, salt, and pepper until smooth.
06 - Heat the oven to 375°F. Spread a little sauce in a 9 x 13-inch baking dish. Layer noodles, ricotta mixture, meat sauce, mozzarella, and parmesan. Repeat to make 5 noodle layers, ending with sauce, mozzarella, and the remaining parmesan.
07 - Cover tightly with foil and bake for 45 minutes. Uncover and bake 15-20 minutes more, until bubbling at the edges and browned on top.
08 - Let the lasagna rest for at least 20 minutes before cutting. Serve warm with extra sauce if desired.

# Good to know:

01 - For cleaner slices, let the lasagna rest 20-30 minutes after baking.
02 - Assemble up to 24 hours ahead and refrigerate before baking.
03 - Nutrition is an estimate per serving.

Back