Follow me

Introduction

Maggiano’s-Style Lasagna is a comforting, hearty dish that layers a flavorful meat sauce with creamy ricotta cheese, melted mozzarella, and Parmesan. This version mirrors the classic Italian-American lasagna served at Maggiano’s, a beloved restaurant known for its generous portions and rich flavors. The combination of fresh herbs, slow-simmered sauce, and creamy cheese makes this a dish perfect for gatherings or a special family dinner.

Ingredients

Meat Sauce:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste

Ricotta Mixture:

  • 15 ounces ricotta cheese
  • 1 large egg
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried basil
  • Salt and pepper, to taste

Lasagna:

  • 12-14 lasagna noodles (regular or no-boil)
  • 3 cups shredded mozzarella cheese
  • 1/2 cup Parmesan cheese, grated

Instructions

  1. Prepare the Meat Sauce:
    In a large skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it apart as it browns. Once the beef is browned, drain any excess fat.
    Add the chopped onion and garlic, cooking until softened, about 3 minutes. Stir in the crushed tomatoes, tomato paste, and tomato sauce. Add the oregano, basil, garlic powder, onion powder, and sugar (if using). Simmer the sauce uncovered for 30-45 minutes, stirring occasionally. Season with salt and pepper to taste.
  2. Prepare the Ricotta Mixture:
    In a bowl, mix together the ricotta, egg, shredded mozzarella, grated Parmesan, parsley, basil, and salt and pepper. Stir until smooth and combined.
  3. Cook the Lasagna Noodles:
    Cook the lasagna noodles according to the package directions, or if using no-boil noodles, skip this step as they will soften during baking. Drain and set the noodles aside, arranging them on parchment paper to prevent sticking.
  4. Assemble the Lasagna:
    Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of meat sauce. Add a layer of lasagna noodles on top. Spread half of the ricotta mixture over the noodles, followed by a third of the shredded mozzarella.
    Repeat the layers with more noodles, the remaining ricotta mixture, and mozzarella. For the top layer, add the remaining noodles, cover with meat sauce, and sprinkle with the remaining mozzarella and Parmesan.
  5. Bake the Lasagna:
    Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, until the cheese is bubbly and golden. Allow the lasagna to rest for 15 minutes before cutting to ensure the layers hold together.

Tips

  • Preventing Watery Lasagna: If your sauce is too watery, let it simmer longer to thicken up. You can also drain excess moisture from the ricotta by pressing it through a fine sieve.
  • Make-Ahead Option: Assemble the lasagna a day before and refrigerate it. Add 5-10 extra minutes to the baking time if it’s cold from the fridge.
  • Béchamel Addition: For a richer, creamier lasagna, add a layer of béchamel sauce or a little heavy cream in the ricotta mixture.

Storage Instructions

  • Refrigeration: Store leftover lasagna in an airtight container in the fridge for up to 4 days.
  • Freezing: To freeze, assemble the lasagna without baking and cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight, then bake as directed.
  • Reheating: Reheat individual servings in the microwave or bake the whole dish covered with foil at 350°F (175°C) for 20 minutes.

 

Variations

  • Vegetarian Lasagna: Swap the ground beef for vegetables like mushrooms, zucchini, or spinach, or use plant-based ground meat for a vegan version.
  • Spicy Lasagna: Add red pepper flakes to the meat sauce or use spicy sausage instead of ground beef for extra heat.
  • Low-Carb or Gluten-Free: Use gluten-free lasagna noodles or thinly sliced zucchini for a low-carb alternative.
  • Cheese Lovers’ Lasagna: Add extra layers of ricotta or use different cheeses like provolone, fontina, or goat cheese for a twist.

Nutrition Details

  • Serving Size: 1 slice (based on 12 servings)
  • Calories: 450
  • Fat: 25g
  • Carbohydrates: 38g
  • Protein: 25g
  • Fiber: 3g
  • Sugar: 8g
  • Sodium: 850mg

FAQ

  1. Can I use no-boil lasagna noodles?
    Yes, no-boil noodles work great in this recipe. They’ll soften as they bake with the sauce.
  2. Can I prepare this lasagna in advance?
    Absolutely! You can assemble it a day or two ahead of time. Just cover and refrigerate, then bake as usual when ready to serve.
  3. What can I do if my lasagna is watery?
    Make sure the meat sauce is thick enough before assembling, and drain any excess moisture from the ricotta cheese. You can also let the lasagna sit for a few minutes after baking to help it set.
  4. Can I freeze the lasagna?
    Yes, you can freeze it before baking. Wrap it tightly in plastic wrap and foil and freeze for up to 3 months. When ready, thaw and bake.
  5. Can I substitute the cheeses?
    Yes, feel free to experiment with different cheeses! Provolone, gouda, and even goat cheese work well in this dish.