Copycat Maggiano's Lasagna (Print version)
Restaurant-style lasagna with rich meat sauce, creamy ricotta layers, and a bubbly provolone-Parmesan topping.
# Ingredients:
For the meat sauce
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) ground beef
03 -
1/2 lb (225 g) sweet Italian sausage, casings removed
04 -
1 medium yellow onion, finely diced
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 -
1/2 cup (120 ml) water
10 -
1 teaspoon dried basil
11 -
1 teaspoon dried oregano
12 -
1/2 teaspoon crushed fennel seed
13 -
1 teaspoon kosher salt, plus more to taste
14 -
1/2 teaspoon black pepper
For the ricotta filling
15 -
30 oz (850 g) whole-milk ricotta cheese
16 -
2 large eggs
17 -
3/4 cup (75 g) grated Parmesan cheese
18 -
2 tablespoons chopped fresh parsley
19 -
1 small garlic clove, finely grated
20 -
1/2 teaspoon kosher salt
21 -
1/4 teaspoon black pepper
For assembly
22 -
12 lasagna noodles, cooked just shy of al dente
23 -
8 oz (225 g) provolone cheese, shredded
24 -
8 oz (225 g) low-moisture mozzarella cheese, shredded
25 -
1/4 cup (25 g) grated Parmesan cheese
26 -
Chopped parsley, for serving
# Instructions:
01 -
Heat the olive oil in a large pot over medium-high heat. Add the beef and sausage and cook, breaking it up, until browned and no pink remains, about 8 minutes.
02 -
Add the onion and cook for 4 minutes until softened. Stir in the garlic and tomato paste for 1 minute, then add crushed tomatoes, tomato sauce, water, basil, oregano, fennel, salt, and pepper.
03 -
Reduce the heat to low and simmer uncovered for 35-45 minutes, stirring now and then, until thick and rich. Taste and adjust salt.
04 -
In a bowl, stir ricotta, eggs, Parmesan, parsley, grated garlic, salt, and pepper until smooth and evenly combined.
05 -
Heat the oven to 375°F. Spread a thin layer of sauce in a 9x13-inch baking dish. Add noodles, ricotta filling, meat sauce, provolone, and mozzarella. Repeat to make 3 full layers, then finish with noodles, sauce, provolone, mozzarella, and Parmesan.
06 -
Cover the dish tightly with lightly greased foil. Bake for 35 minutes, until the noodles are tender and the center is hot.
07 -
Remove the foil and bake for 15-20 minutes more, until the cheese is bubbling and golden in spots.
08 -
Let the lasagna rest for 20 minutes before cutting. Sprinkle with parsley and serve with extra warm marinara if desired.
# Good to know:
01 -
Resting after baking is essential for clean slices.
02 -
Assemble up to 24 hours ahead and refrigerate before baking.
03 -
Nutrition is an estimate per serving.