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Maggiano’s Lasagna Recipe
Ash Tyrrell

Maggiano’s Lasagna Recipe

I still remember the first time I made this Maggiano’s-style lasagna at home—it felt like bringing a cozy Italian restaurant right into my kitchen. The layers came out perfectly cheesy, rich, and full of flavor, just like the restaurant version. I was honestly surprised at how doable it was, even without professional skills.
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Total Time 1 hour 10 minutes
Ingredients Method Notes

Ingredients
  

  • 12 lasagna noodles – Cook until al dente so they don’t turn mushy when baked
  • 1 lb ground beef – Adds rich savory flavor; choose fresh over frozen for better texture
  • 1 lb Italian sausage – Mild or spicy depending on your taste preference
  • 2 cups marinara sauce – Use a high-quality sauce or homemade for deeper flavor
  • 1 small onion finely chopped – Enhances the base flavor of the meat sauce
  • 3 cloves garlic minced – Fresh garlic gives a stronger, more authentic taste
  • 15 oz ricotta cheese – Creates creamy layers; whole milk ricotta works best
  • 2 cups shredded mozzarella cheese – Grate fresh for better melting and stretch
  • 1 cup grated Parmesan cheese – Adds a nutty salty finish
  • 1 large egg – Helps bind the ricotta mixture
  • 2 tbsp fresh parsley chopped – Brightens the flavor and adds color
  • 1 tsp salt – Adjust based on your sauce’s saltiness
  • ½ tsp black pepper – Adds subtle heat
  • 1 tsp Italian seasoning – Brings all the flavors together beautifully

Method
 

  1. Start by boiling the lasagna noodles in salted water until they are just al dente. I always make sure not to overcook them because they continue cooking in the oven. Once done, drain and lay them flat to prevent sticking.
  2. In a skillet, cook the ground beef and Italian sausage until browned and fully cooked. Add chopped onions and garlic, letting them soften and release their aroma. Stir in the marinara sauce and let it simmer so all the flavors blend beautifully.
  3. In a bowl, mix ricotta cheese with egg, parsley, salt, and pepper until smooth. This mixture should be creamy and well combined. I like to taste it slightly to adjust seasoning before layering.
  4. Spread a thin layer of meat sauce at the bottom of your baking dish. Add a layer of noodles, followed by ricotta mixture, mozzarella, and more sauce. Repeat the layers until everything is used, finishing with cheese on top.
  5. Cover the dish with foil and bake in a preheated oven at 375°F (190°C). After about 30 minutes, remove the foil and bake for another 15 minutes until the top is bubbly and golden. Let it rest before slicing to keep the layers intact.

Notes

  • I always let the lasagna rest for at least 10–15 minutes before serving—it slices much cleaner
  • I prefer freshly grated cheese because it melts smoother than pre-packaged versions
  • Adding a pinch of sugar to the sauce helps balance acidity
  • I sometimes mix a little mozzarella into the ricotta layer for extra creaminess
  • Using a combination of meats gives a richer, more authentic flavor