Name: Maggiano’s Lasagna Recipe
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 20 min
Ingredients: Meat Sauce Ingredients:; 1 lb each of ground beef and beef sausage (remove casings); 1 large onion, finely chopped, and 3 minced garlic cloves; Tomato components: 2 large cans of crushed tomatoes (28 oz each), 1 small can of tomato paste (6 oz), 1 medium can of tomato sauce (15 oz), and ½ cup of water; Seasonings: 2 tbsp sugar, 1 tbsp basil, ½ tsp fennel seeds, 1 tsp Italian seasoning, 1 tbsp salt, ¼ tsp pepper; Fresh touch: 2 tbsp chopped parsley; Cheese Filling Ingredients:; 16 oz Galbani Whole Milk Ricotta Cheese; blended with 1 egg; Seasoned lightly with ½ tsp salt, ¼ tsp pepper, and 2 tbsp parsley; Lasagna Assembly Ingredients:; 12 lasagna noodles, cooked; Cheeses: 16 oz shredded mozzarella and 1 cup freshly grated vegetarian Parmesan-style cheese (or a plant-based Parmesan alternative)

There’s something about lasagna that feels like a warm hug in food form, right? This Maggiano’s-inspired lasagna recipe brings all the nostalgic Italian flavors you crave but with a homemade twist that makes it even better. The rich, slow-simmered meat sauce, creamy Galbani Whole Milk Ricotta Cheese filling, and layers of gooey melted cheese all come together in the most satisfying way. It’s the kind of dish that turns an ordinary dinner into something truly special—and yes, it’s definitely worth every minute of effort.

I’ll never forget the first time I made lasagna from scratch. It was a chilly Sunday afternoon, and I wanted to recreate the lasagna my mom used to make when I was growing up. As the meat sauce simmered, filling the kitchen with the comforting aroma of tomatoes, garlic, and spices, I was instantly transported back to those cozy family dinners. There’s something so therapeutic about layering noodles, cheese, and sauce, almost like an edible work of art. And the best part? Pulling that bubbling, golden tray of lasagna from the oven and watching my family’s faces light up as they took their first bite. That’s the magic of lasagna—it’s food for the soul.

The history behind lasagna

Lasagna is one of Italy’s oldest and most beloved pasta dishes, tracing its roots back to ancient Rome. The word “lasagna” comes from the Greek word “laganon,” which referred to flat sheets of dough. Over the centuries, this humble dish evolved into the layered masterpiece we know today, with regional variations across Italy. While traditional lasagna often features a béchamel sauce, Maggiano’s leans into the robust flavors of a tomato-based meat sauce. It’s a modern spin on a classic that’s made for hearty appetites and big gatherings!

Let’s talk ingredients: tips and swaps

The magic of this recipe lies in the quality of the ingredients. Let’s dive in!

Ground beef and beef sausage: These give the sauce its hearty, savory base. If you prefer, you can substitute ground turkey or plant-based crumbles for a lighter option.
Tomato components: Crushed tomatoes, tomato paste, and tomato sauce combine to create a deeply flavored sauce. For extra richness, San Marzano tomatoes are my go-to.
Fresh parsley: Adds a bright, herby note to the cheese filling and sauce. If parsley isn’t handy, basil works beautifully.
Lasagna noodles: Go for the classic kind that requires boiling, as they tend to hold up better than no-boil noodles. Whole wheat or gluten-free noodles are also great swaps if needed.

Kitchen gear: what you’ll need

To make this lasagna, you don’t need fancy equipment—just a few basics:

Large pot: For browning the meat and simmering the sauce. A heavy-bottomed pot works best to prevent sticking.
Mixing bowls: For combining the cheese filling and prepping your ingredients.
9×9-inch baking dish: This size creates a perfectly thick lasagna with all the glorious layers. If you only have a larger dish, you can spread the layers a bit thinner or increase the ingredient quantities.
Aluminum foil: Essential for covering the lasagna as it bakes to keep the moisture in. A little cooking spray on the foil prevents the cheese from sticking.
Sharp knife or bench scraper: To portion your lasagna neatly once it’s baked.

Step-by-step: my foolproof lasagna method

Making lasagna might seem daunting, but trust me—it’s all about breaking it down into manageable steps.

1. Simmer the meat sauce

Start by browning the ground beef and sausage in a large pot over medium heat. Add the onions and garlic, cooking until fragrant and translucent. (Tip: Don’t rush this step! Letting the meat caramelize adds depth to the sauce.) Drain any excess fat before stirring in your tomatoes, tomato paste, and seasonings. Cover and let it simmer for 1 ½ hours, stirring occasionally. This long simmering time is where the magic happens—your kitchen will smell amazing!

2. Mix the cheese filling

While the sauce is doing its thing, mix the Galbani Whole Milk Ricotta Cheese, egg, parsley, salt, and pepper in a bowl. It should be creamy and spreadable, not runny.

3. Cook the noodles

Boil your lasagna noodles until they’re just al dente (they’ll cook a little more in the oven). Drain and rinse them with cold water to stop the cooking process, then lay them out flat on a clean towel to prevent sticking.

4. Layer it up!

Spread a cup of meat sauce on the bottom of your baking dish to create a base layer that prevents sticking. Lay down three noodles, spread a third of the ricotta mixture, and sprinkle a layer of mozzarella and Parmesan. Repeat the layers twice more, finishing with a generous layer of mozzarella and Parmesan on top.

5. Bake to perfection

Cover the dish with foil and bake at 375°F for 25 minutes. Then, remove the foil and bake for another 25 minutes until the top is bubbly and golden. Let the lasagna cool for 15 minutes before slicing—it’s hard to wait, but trust me, it’s worth it!

Fun ways to customize your lasagna

This recipe is endlessly adaptable. Here are some ideas to make it your own:

Vegetarian twist: Swap the meat for sautéed mushrooms, spinach, or zucchini. A layer of roasted eggplant is another great addition!
Gluten-free: Use gluten-free lasagna noodles and double-check your tomato products to ensure they’re gluten-free.
Low-carb: Replace the noodles with thinly sliced zucchini or eggplant for a lighter version.
Seasonal flair: Add roasted butternut squash or pumpkin to the cheese filling for a fall-inspired lasagna.
Spicy kick: Stir a pinch of red pepper flakes into the meat sauce for some heat.

Serving and presentation tips

When serving lasagna, presentation is half the fun! Garnish the top with a sprinkle of fresh parsley or basil for a pop of color. Pair it with a crisp green salad, garlic bread, or a side of roasted veggies for a complete meal. For a family-style presentation, serve the lasagna straight from the baking dish—it’s rustic and inviting. Or, if you’re hosting, portion it into neat squares and plate it individually for a more polished look.

Perfect drink pairings

Lasagna’s bold flavors pair wonderfully with refreshing drinks. A sparkling Italian soda, like blood orange or lemon, complements the richness beautifully. I also love serving it with a chilled glass of iced tea (peach or raspberry is my favorite) or a tangy cranberry spritzer. If you’re in the mood for something warm, a cup of herbal tea—chamomile or mint—feels cozy and calming.

Storing and reheating leftovers

Leftovers? Lucky you! Store cooled lasagna in an airtight container in the fridge for up to 4 days. To reheat, cover a portion with foil and bake at 350°F until warmed through, or microwave it for 2-3 minutes, adding a splash of water to keep it moist. For longer storage, freeze individual portions wrapped in foil and plastic wrap for up to 3 months. When ready to eat, thaw in the fridge overnight and bake as mentioned above.

Scaling the recipe for any crowd

Need to feed a crowd? Double the recipe and use a larger 9×13-inch dish. Or, for a smaller group, halve the ingredients and bake in an 8×8-inch pan. Just remember, the baking time might vary slightly with different dish sizes, so keep an eye on that golden, bubbly top!

Common issues and how to avoid them

Watery lasagna: Make sure to drain your noodles well and don’t skimp on simmering the sauce—it needs to be thick!
Overcooked noodles: Stick to al dente; they’ll soften more in the oven.
Burnt cheese: Cover with foil for the first half of baking to protect the cheese, then uncover to let it brown.

Let’s get cooking!

This Maggiano’s-inspired lasagna is a labor of love, but the payoff is absolutely worth it. Whether you’re making it for a holiday gathering, a casual family dinner, or just because you’re craving comfort food, it’s sure to be a hit. Don’t be afraid to experiment and make it your own—it’s all part of the fun. I can’t wait to hear how your lasagna adventure turns out!

FAQs

1. Can I make this lasagna ahead of time?
Absolutely! Assemble the lasagna, cover it tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time.

2. Can I freeze unbaked lasagna?
Yes! Assemble it, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake straight from the freezer, adding about 30 minutes to the cooking time.

3. What’s the best way to reheat lasagna?
Reheat covered in the oven at 350°F or microwave individual portions with a splash of water to keep it moist.

4. Can I use fresh lasagna sheets?
Yes! Fresh pasta sheets don’t need pre-cooking and make for a softer texture. Adjust the layers to fit the size of your sheets.

5. How do I know when it’s done?
The lasagna is ready when the cheese is golden and the sauce is bubbling around the edges. Let it cool for 15 minutes before slicing to set the layers.