Name: Maggiano's Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 12 lasagna noodles; 1 lb ground beef; 1 small yellow onion, finely chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 (28 oz) can crushed tomatoes; 2 tsp Italian seasoning; Salt and black pepper to taste; 15 oz ricotta cheese; 1 large egg; 1/2 cup grated Parmesan cheese; 3 cups shredded mozzarella cheese; 2 tbsp chopped fresh parsley (plus extra for garnish)

If there’s one dish that always transports me to a cozy Italian kitchen, it’s Maggiano’s Lasagna. The layers of perfectly cooked pasta, rich meat sauce, velvety ricotta, and golden, bubbly mozzarella create a symphony of flavor in every bite. I’ve been obsessed with recreating this classic comfort food at home, and after countless batches (and lots of taste testing), I finally nailed it.

This version captures everything you love about Maggiano’s lasagna – the hearty meat sauce that clings to every noodle, the creamy filling that balances richness without feeling heavy, and that irresistible cheesy top layer that stretches gloriously with each forkful. Whether it’s a lazy Sunday, a holiday dinner, or just a weeknight craving, this lasagna brings warmth, nostalgia, and downright deliciousness to the table.

Why You’ll Love This Maggiano’s Lasagna

This lasagna is the ultimate crowd-pleaser – indulgent, flavorful, and made with simple, honest ingredients. It’s a dish that feels like a hug, satisfying and comforting in every way. You’ll love how it layers up beautifully for presentation but still feels like home-cooked goodness. Plus, it’s freezer-friendly and perfect for meal prep – so you can enjoy that restaurant-quality bite anytime you want.

What Kind of Noodles Should I Use for Maggiano’s Lasagna?

You can’t have lasagna without the perfect noodles. I prefer using traditional lasagna noodles that you boil first – they give you more control over texture and ensure each layer is silky yet sturdy. But if you’re short on time, no-boil lasagna noodles work too. Just make sure there’s enough sauce in your layers to soften them up as they bake. Fresh lasagna sheets are also an excellent option if you want a delicate, more refined bite – they cook faster and bring that handmade feel to the dish.

Options for Substitutions

Maggiano’s Lasagna is wonderfully flexible if you need to tweak it for dietary preferences or what you’ve got on hand. Ground beef is classic, but you can sub in Italian sausage for extra spice, or go with ground turkey or lentils for a leaner or vegetarian version. Ricotta is traditional, but cottage cheese works in a pinch – just blend it smooth for better texture. Gluten-free noodles are a great alternative if you need to skip the wheat, and for a dairy-free version, there are plenty of plant-based mozzarella and ricotta options out there that melt beautifully.

Ingredients for This Maggiano’s Lasagna

Lasagna Noodles
These are the foundation of the dish, holding all the rich layers together. Go with classic boiled noodles or no-boil for ease.

Ground Beef
It brings hearty, savory depth to the sauce. A staple in classic Maggiano’s-style lasagna.

Yellow Onion
Adds sweetness and aromatic flavor to the meat sauce.

Garlic
Essential for that robust, savory Italian flavor that makes the sauce irresistible.

Tomato Paste
Thickens the sauce and intensifies the tomato flavor.

Crushed Tomatoes
The base of the marinara, giving it body and brightness.

Italian Seasoning
A mix of herbs that infuses the sauce with classic Mediterranean flavor.

Ricotta Cheese
Creamy and mild, it adds that luscious middle layer every great lasagna needs.

Mozzarella Cheese
For that melty, stretchy, golden topping we all crave.

Parmesan Cheese
Adds salty, nutty sharpness that balances the richness.

Egg
Helps bind the ricotta mixture so it doesn’t ooze out when slicing.

Salt & Black Pepper
Simple seasonings that bring all the ingredients into perfect harmony.

Fresh Parsley
For a pop of color and fresh herbal finish on top.

Step 1: Prepare the Meat Sauce

In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat, then add chopped onion and minced garlic. Sauté until softened. Stir in tomato paste, crushed tomatoes, Italian seasoning, salt, and pepper. Let the sauce simmer gently for 20–25 minutes to deepen the flavor.

Step 2: Cook the Noodles

If using traditional lasagna noodles, bring a large pot of salted water to a boil. Cook noodles according to package instructions until al dente. Drain and lay them flat on parchment paper or a clean towel to prevent sticking.

Step 3: Mix the Ricotta Filling

In a bowl, combine ricotta cheese, one egg, grated Parmesan, a pinch of salt, and chopped parsley. Mix until smooth and creamy. This will be your rich, velvety middle layer.

Step 4: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.

Step 5: Assemble the Lasagna

Spread a layer of meat sauce on the bottom of the baking dish. Add a layer of noodles, then spread ricotta mixture, a sprinkle of mozzarella, and more sauce. Repeat the layers, ending with a generous layer of sauce and mozzarella on top.

Step 6: Bake

Cover with foil and bake for 25 minutes. Then uncover and bake another 15–20 minutes, until the cheese is bubbly and golden. Let it rest for 10–15 minutes before slicing to allow the layers to set.

How Long to Cook the Maggiano’s Lasagna

The total bake time is about 40–45 minutes. Start by covering the lasagna with foil and baking it at 375°F (190°C) for 25 minutes. Then remove the foil and continue baking for another 15–20 minutes, until the cheese is beautifully melted, bubbly, and lightly golden on top. Don’t skip the resting time – give it at least 10–15 minutes out of the oven to settle before slicing. That’s the secret to neat layers.

Tips for Perfect Maggiano’s Lasagna

Simmer Your Sauce Long Enough: Don’t rush it – letting the sauce simmer builds deep flavor and ensures it’s not too watery.
Don’t Overcook the Noodles: Keep them slightly firm (al dente), especially if they’ll continue cooking in the oven.
Layer Smart: Start and end with sauce, and make sure the noodles are fully covered so they don’t dry out.
Mix the Ricotta Well: The egg and Parmesan need to be evenly incorporated for a creamy, stable filling.
Use Freshly Grated Cheese: It melts better and gives a richer flavor than pre-shredded options.
Let It Rest After Baking: This step makes a huge difference – it prevents the lasagna from collapsing when you slice it.
Grease the Baking Dish: Helps avoid sticking and makes serving cleaner and easier.
Double the Batch: Since lasagna freezes so well, make one for now and one for later!

Watch Out for These Mistakes While Cooking

Skipping the Simmer Time for Sauce: A quick sauce might taste flat and watery. Give it time to develop richness and reduce slightly.
Using Cold Ricotta Filling: Let it come to room temperature before layering — it spreads easier and bakes more evenly.
Overloading with Cheese Between Layers: It’s tempting, but too much cheese can make the lasagna greasy or slide apart.
Layering While Noodles Are Wet: Pat them dry or they’ll water down your sauce.
Forgetting to Cover the Lasagna First: Foil helps steam and melt the cheese evenly. Uncover only toward the end for browning.
Not Preheating the Oven: Lasagna needs consistent heat from the start to cook properly.
Cutting Into It Too Soon: Resting helps the layers hold together.
Not Tasting the Sauce Before Layering: Adjust seasoning early, not after it’s baked.

What to Serve With Maggiano’s Lasagna?

Garlic Bread

Warm, buttery, and crisp with garlic and herbs—perfect for soaking up extra sauce.

Caesar Salad

Crisp romaine, creamy dressing, and croutons add a refreshing contrast to the richness of lasagna.

Caprese Salad

Tomatoes, fresh mozzarella, and basil with balsamic drizzle bring lightness to the meal.

Roasted Garlic Green Beans

Simple and flavorful, they balance out the heaviness of the dish with a healthy crunch.

A Glass of Red Wine

A medium-bodied Chianti or Merlot pairs beautifully with the savory tomato and meat sauce.

Marinated Olives

Salty, briny, and perfect as a quick appetizer before digging into lasagna.

Lemon Arugula Salad

A zesty, peppery bite that cuts through the richness.

Tiramisu

The ultimate Italian dessert to end the meal on a sweet, creamy note.

Storage Instructions

Lasagna keeps really well, making it ideal for leftovers or prepping ahead. Once cooled, store any leftovers in an airtight container or tightly wrap the baking dish with foil or plastic wrap. It’ll stay fresh in the refrigerator for up to 4 days.

To freeze, let the lasagna cool completely, then wrap portions (or the whole dish) tightly with foil and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat covered in the oven at 350°F (175°C) until heated through, about 25–30 minutes.

For single servings, the microwave works great—just add a splash of water or sauce and cover loosely with a paper towel to retain moisture.

Estimated Nutrition (Per Serving – based on 12 servings)

Calories: 430
Protein: 28g
Fat: 22g
Saturated Fat: 10g
Carbohydrates: 30g
Fiber: 3g
Sugar: 6g
Sodium: 620mg
Calcium: 220mg
Iron: 3mg

Note: Nutritional values will vary slightly based on exact ingredients and brands used.

Frequently Asked Questions

What’s the best cheese combo for lasagna?

Mozzarella, ricotta, and Parmesan are the classic trio. Mozzarella gives the gooey stretch, ricotta adds creaminess, and Parmesan brings salty, nutty depth. Want more flavor? Try adding a bit of provolone or fontina.

Can I make Maggiano’s Lasagna ahead of time?

Absolutely! You can fully assemble it a day ahead, cover tightly, and refrigerate. When you’re ready to bake, let it sit at room temp for 20–30 minutes, then bake as usual.

Can I freeze unbaked lasagna?

Yes! Assemble the lasagna in a freezer-safe dish, wrap it well in foil or plastic wrap, and freeze for up to 3 months. When ready, bake from frozen at 375°F, covered, for about 60–75 minutes, then uncover and bake until golden.

What can I use instead of ricotta cheese?

Cottage cheese is a great alternative. Blend it first for a smoother texture. For dairy-free versions, use plant-based ricotta or a cashew-based filling.

How do I keep my lasagna from being watery?

Simmer the sauce long enough to reduce moisture, drain cooked noodles well, and let the lasagna rest after baking so everything sets up nicely.

Can I make this vegetarian?

Definitely! Replace the ground beef with lentils, mushrooms, or a plant-based meat substitute. Just season well to keep that hearty flavor.

How many layers should I make?

Three full layers is the sweet spot – enough for richness and structure without being overwhelming. You can go four layers if your pan is deep enough.

How do I get those perfect slices?

Let the lasagna rest at least 10–15 minutes after baking. Then use a sharp knife and a wide spatula to lift clean slices. Wiping the knife between cuts helps too.

Conclusion

Maggiano’s Lasagna is one of those timeless comfort dishes that never disappoints. It’s rich, savory, and layered with love — whether you’re making it for a cozy night in, a family gathering, or freezing it for future cravings, it always hits the spot. With the right ingredients and a little care in layering and baking, this homemade version brings restaurant-quality magic straight to your kitchen. Give it a try — it might just become your go-to lasagna recipe.