Maggiano’s Lasagna Recipe

If you’ve ever enjoyed Maggiano’s lasagna, you know it’s special. The thick layers, rich meat sauce, and melted cheese make it stand out. I’ve worked on my own version of Maggiano’s Lasagna Recipe at home, and I’m pleased to share this copycat that gets you close to the original.

This lasagna follows the Italian-American style, with tall layers of creamy ricotta, hearty meat sauce, and plenty of mozzarella. I’ll guide you through each step, so even if it’s your first time making lasagna, you’ll be able to do it.

You can also prepare it in advance or freeze it for later, which is great for busy weeks.

What Makes Maggiano’s Lasagna So Irresistible?

Maggiano’s lasagna is a comforting meal. It’s not the thin kind of lasagna from Bologna, Italy; it’s a hearty Italian-American dish. It has thick pasta sheets, slow-cooked meat sauce, whole milk ricotta, shredded mozzarella, and a generous topping of Parmesan.

Maggiano’s calls their version “Mom’s Lasagna,” and this name fits well. It’s inspired by the Sunday dinners that an Italian-American grandmother would serve. The layers are tall and filling. The sauce is flavorful. The melted, golden cheese on top, and it’s high-quality comfort food you can recreate at home with ingredients from any grocery store.

One thing that makes Maggiano’s lasagna different from many homemade versions is its richness. They use plenty of cheese and sauce. Every layer is generous, and the entire dish is baked until bubbly and slightly crisp at the edges. That’s the texture we aim for here.

Ingredients for Copycat Maggiano’s Lasagna

For the Meat Sauce

1 lb ground beef (80/20 blend): This adds flavor and richness to the sauce. The 80/20 fat ratio keeps the meat juicy and flavorful. You can use lean beef, but the sauce will taste less rich.

½ lb ground veal: Veal adds a subtle sweetness and fine texture to the sauce. If you can’t find veal, you can use more ground beef.

½ lb sausage (removed from casing): Choose mild Italian sausage for classic flavor or hot for more spice. Crumble it well while cooking to blend it into the sauce.

1 medium yellow onion, finely diced: The onion builds the savory flavor base of the sauce. Finely dicing it helps it melt into the sauce.

4 cloves garlic, minced: Garlic adds depth and aroma to the sauce. Always use fresh garlic for better flavor.

2 cans (28 oz each) crushed San Marzano tomatoes: San Marzano tomatoes are sweeter and less acidic than regular canned tomatoes. If you can’t find them, regular crushed tomatoes will work.

2 tbsp tomato paste: Tomato paste deepens the tomato flavor, giving the sauce a rich, deeper flavor.

½ cup beef broth: Adds depth and helps deglaze the pot after browning the meat, lifting browned bits into the sauce.

2 tbsp olive oil: Used to sauté the onion and garlic. Extra virgin olive oil is preferred for flavor.

1 tsp dried oregano: This classic herb adds an earthy note to the sauce. It’s an important flavor in a good red sauce.

1 tsp dried basil: Adds a mild, sweet flavor that balances the tomatoes’ acidity. Use about 1 tbsp chopped fresh basil instead if you have it.

½ tsp fennel seeds: Fennel seeds add a subtle aroma that pairs well with the sausage.

½ tsp crushed red pepper flakes (optional): Adds gentle heat. Leave it out for a milder flavor or increase to 1 tsp if you like more spice.

Salt and black pepper to taste: Season as you cook rather than all at once at the end. Taste the sauce as it simmers and adjust for a well-balanced flavor.

For the Ricotta Filling

32 oz whole milk ricotta: Whole milk ricotta is the creamiest option, offering a smooth texture. You can use part-skim ricotta, but it may turn out grainy.

2 large eggs: Eggs bind the ricotta filling together during baking. Use large eggs at room temperature for the best mix.

½ cup grated Parmesan cheese: Parmesan adds a salty, nutty flavor that balances the ricotta’s creaminess. Freshly grated is better than pre-packaged.

¼ cup chopped fresh flat-leaf parsley: Fresh parsley adds herby brightness to the cheese filling.

1 tsp garlic powder: Garlic powder evenly seasons the ricotta.

Salt and black pepper to taste: Season the ricotta mixture well before assembling. A bland filling makes the lasagna taste flat. Adjust the seasoning before spreading it into the layers.

For the Layers

16 lasagna noodles (regular, not oven-ready): Regular boiled noodles give the best structure and chew. They hold up well under heavy layers of sauce and cheese. Oven-ready noodles can work, but may absorb too much moisture.

3 cups shredded whole-milk mozzarella: Whole-milk mozzarella melts smoothly and has a creamy flavor. Low-moisture mozzarella is also a good option as it melts evenly and browns well without releasing excess water.

Recommended Kitchen Tools

1. 9×13 deep baking dish – This lets you create tall layers as you find in restaurant-style lasagna.
2. Large Dutch oven or heavy pot – Best for slowly cooking the meat sauce.
3. Large pot for boiling noodles – You need a lot of water to keep the noodles from sticking.
4. Aluminum foil – Use this to cover the dish during the first baking stage.
5. Sharp serrated knife – This cuts clean slices without squishing the layers.
6. Mixing bowls – For preparing the ricotta filling.
7. Ladle – Helps to spread the sauce evenly.

How to Make Maggiano’s Lasagna Step by Step

Make the Meat Sauce: Heat olive oil in a pot. Cook diced onion for 5 minutes, then add minced garlic and cook for 1 more minute. Add ground beef and sausage, and cook until no pink remains. Drain the extra fat, then add broth and scrape the bottom of the pot.

After 2 minutes, stir in tomato paste, crushed tomatoes, oregano, basil, fennel seeds, red pepper flakes, salt, and pepper. Let it simmer uncovered for at least 45 minutes, stirring occasionally.

Prepare the Ricotta Filling: In a bowl, mix ricotta, eggs, Parmesan, chopped parsley, garlic powder, salt, and pepper until well combined. Set aside.

Cook Lasagna Noodles: Boil salted water, then cook the noodles until al dente, following the package directions. Drain and lay the noodles flat to avoid sticking.

Assemble the Lasagna: Preheat the oven to 375°F. Spread a thin layer of meat sauce in a 9×13 dish. Layer 4 noodles, a third of the ricotta filling, a quarter of the meat sauce, and some mozzarella. Repeat this two more times. Finish with the last noodles, top with the remaining meat sauce, mozzarella, and Parmesan.

Bake: Cover the dish with foil (avoiding the cheese) and bake for 45 minutes. Remove the foil and bake for another 20–25 minutes until golden brown. Let the lasagna rest for 20–25 minutes before slicing. Enjoy!

Pro Tips for the Best Homemade Lasagna

Drain the meat: After browning the meat, tilt the pot and spoon off any extra fat to prevent your lasagna from being greasy and heavy.

Salt the pasta water: Add enough salt to make it taste like the sea, your only chance to season the noodles, and it really makes a difference.

Bring the ricotta to room temperature: Let the ricotta sit out for about 20 minutes before mixing. Cold ricotta spreads unevenly and doesn’t mix well with the eggs.

Press down on each layer as you assemble: This helps remove air gaps that can cause the layers to separate when you slice the lasagna.

Don’t use too much sauce: Too much sauce between layers makes the noodles soggy. Each layer should be coated with sauce, not drowning in it.

Cover with foil correctly: Cover the lasagna tightly with foil, but leave a slight tent. If the foil touches the cheese, it will peel off the top layer when you remove it.

Let it rest after baking: Wait for 20 minutes before cutting into the lasagna, which makes it easier to slice and helps keep the layers together.

Avoid watery lasagna: Wet ricotta or sauce that hasn’t been cooked down enough can make the lasagna watery. Always add eggs to your ricotta filling, and let your sauce thicken before putting everything together.

Easy Variations to Try

Vegetarian Version: Leave out the meat and add sautéed vegetables like zucchini, mushrooms, spinach, and roasted red peppers. Use the same ricotta base and a good marinara sauce.

White Lasagna with Alfredo Sauce: Replace the meat sauce with creamy homemade Alfredo sauce. Use grilled chicken instead of ground meat, and layer it with ricotta, spinach, and mozzarella for a different but still satisfying dish.

Lasagna Without Ricotta: If you don’t like ricotta, blend cottage cheese until smooth. Use it in the same amount as ricotta, along with the same eggs and seasonings. It creates a lighter texture but still works well.

Gluten-Free Lasagna: Choose your favorite gluten-free lasagna noodles. Keep the rest of the recipe the same. Watch the noodles closely while boiling, as gluten-free pasta can soften quickly.

Best Side Dishes to Serve Alongside

Lasagna is a hearty meal, so keep side dishes simple. Garlic bread is my favorite. It’s made from crusty Italian bread brushed with butter, garlic, and parsley, then toasted until golden. It’s perfect for soaking up extra sauce.

A crisp Caesar salad is another good option. The tangy dressing and crunchy romaine balance the richness of the cheese and meat sauce. If you prefer something lighter, roasted vegetables like broccoli, asparagus, or zucchini also work well.

How to Store, Freeze, and Reheat Lasagna

Let the lasagna cool completely before covering it. Store leftovers in an airtight container or tightly wrapped. They will last in the fridge for up to 4 days, and the flavors will improve overnight.

To freeze, cut the lasagna into portions, wrap each piece tightly in plastic wrap and foil, and freeze for up to 3 months. To reheat from frozen, unwrap it and bake in a covered dish at 350°F for 45 minutes. If thawed, bake for 25 minutes.

You can also freeze an unbaked lasagna. Thaw it overnight in the fridge and then bake, adding about 15 minutes to the baking time. For a single serving, place a slice in an oven-safe dish with sauce, cover it with foil, and heat at 350°F for 20 minutes.

Nutrition Info and Cost Breakdown

A serving of Maggiano’s lasagna at the restaurant contains about 900 to 1,100 calories, depending on the size. It is high in protein from the meat and cheese. When you make lasagna at home, you can choose your ingredients.

You can make it lighter by using part-skim ricotta, lean ground beef, or less mozzarella without losing flavor. Homemade lasagna is cheaper than restaurant orders and provides leftovers that reheat well. It also tastes better than frozen store-bought options; there is no comparison.

This Maggiano’s Lasagna Recipe is worth the effort. Once you make it, you’ll want to make it again. The layers hold up, the sauce is rich, and the cheese melts perfectly. Prepare it ahead, freeze a batch, and have a delicious dinner ready whenever you need it.