Maggiano’s Lasagna Recipe
This Maggiano’s Lasagna Recipe feels like a celebration on a plate. Rich sauce. Soft pasta. Melty cheese. Every bite feels special.
Ingredients
For the Meat Sauce
- Olive oil – 2 tablespoons
- Onion chopped – 1 large
- Garlic cloves minced – 4
- Ground beef – 500 g
- Italian sausage – 250 g
- Tomato paste – 3 tablespoons
- Crushed tomatoes – 2 cups
- Tomato sauce – 1½ cups
- Dried basil – 1 teaspoon
- Dried oregano – 1 teaspoon
- Salt – 1½ teaspoons
- Black pepper – 1 teaspoon
- Sugar – 1 teaspoon
For the Cheese Layer
- Ricotta cheese – 2 cups
- Mozzarella cheese shredded – 3 cups
- Parmesan cheese grated – 1 cup
- Egg – 1 large
- Fresh parsley chopped – 2 tablespoons
For Assembly
- Lasagna noodles – 12 sheets
- Butter – for greasing dish
Instructions
Cook the Meat
- Heat olive oil in skillet. Add beef and sausage. Cook until browned and crumbly.
Add Onion and Garlic
- Add onion to meat. Cook until soft. Stir in garlic and cook briefly.
Build the Sauce
- Add tomato paste, crushed tomatoes and tomato sauce. Stir until smooth.
Season the Sauce
- Add basil, oregano, salt, pepper and sugar. Simmer gently for twenty minutes.
Boil the Noodles
- Cook lasagna noodles in salted water. Cook until just tender. Drain and set aside.
Make the Cheese Mixture
- Mix ricotta, egg, parsley and half parmesan in a bowl until smooth.
Preheat the Oven
- Preheat oven to 180°C. Grease baking dish lightly with butter.
Start Layering
- Spread sauce on bottom. Add noodles. Add ricotta mixture evenly.
Add Cheese and Sauce
- Sprinkle mozzarella. Spoon more sauce. Repeat layers until ingredients finish.
Finish the Top
- End with noodles, sauce, mozzarella and remaining parmesan on top.
Cover and Bake
- Cover dish with foil. Bake for thirty minutes until bubbling gently.
Uncover and Brown
- Remove foil. Bake twenty more minutes until top is golden.
Rest Before Cutting
- Let lasagna rest fifteen minutes. This helps slices hold together.
Notes
- Use fresh mozzarella for richer melt.
- Add béchamel for extra creaminess.
- Use spinach for lighter version.
- Swap beef with ground chicken.
- Add mushrooms for deeper flavor.
- Make ahead and bake next day.