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Maggiano’s Lasagna: 10 Amazing Steps

Maggianos Lasagna
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Discover how to make Maggiano’s Lasagna, a rich and comforting Italian-American dish. This recipe features layers of savory meat sauce, creamy ricotta, and melted mozzarella, perfect for family dinners or special occasions. Learn to prepare this classic crowd-pleaser with simple, step-by-step instructions.

Ingredients

Scale
  • For the Meat Sauce:
  • 1 pound Italian Sausage
  • 1 pound Ground Beef
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 2 cans (28 ounces each) Crushed Tomatoes
  • 1 can (15 ounces) Tomato Sauce
  • 1 can (6 ounces) Tomato Paste
  • 0.5 cup Water
  • 1 tablespoon Dried Basil
  • 1 teaspoon Italian Seasoning Blend
  • 0.5 teaspoon Fennel Seed
  • 2 tablespoons Granulated Sugar
  • Salt and Black Pepper to taste
  • For the Ricotta Layer:
  • 2 tablespoons Fresh Parsley, chopped
  • 16 ounces Ricotta Cheese
  • 1 whole Egg
  • For Assembling the Lasagna:
  • 12 sheets Lasagna Pasta
  • 16 ounces Shredded Mozzarella
  • 1 cup Grated Parmesan Cheese
  • Olive oil for sautéing

Instructions

  1. Prepare Meat Sauce: In a large skillet over medium heat, sauté diced onion and minced garlic in olive oil until softened (about 5 minutes). Add Italian sausage and ground beef, cooking until browned (8-10 minutes). Break up meat as it cooks.
  2. Simmer Sauce: Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Add dried basil, Italian seasoning, fennel seed, granulated sugar, salt, and pepper. Mix well and bring to a simmer. Reduce heat and let the sauce thicken for 90 minutes, stirring occasionally.
  3. Mix Ricotta: In a medium bowl, combine ricotta cheese, chopped parsley, egg, and a pinch of salt. Mix until smooth.
  4. Cook Pasta Sheets: Bring a large pot of salted water to a boil. Cook lasagna sheets until al dente (8-10 minutes). Drain and rinse briefly with cold water. Lay flat to prevent sticking.
  5. Assemble Lasagna: Spread a layer of meat sauce in a deep baking dish. Add a layer of lasagna sheets, followed by half the ricotta mixture and mozzarella. Repeat layers twice more, ending with meat sauce topped with Parmesan cheese.
  6. Bake: Cover the lasagna tightly with foil and bake at 375°F for 25 minutes. Remove foil and bake for an additional 25 minutes, or until bubbly and golden brown.
  7. Cool & Serve: Let the lasagna cool for at least 15 minutes before cutting into squares and serving warm.

Notes

  • Make Ahead: Meat sauce and ricotta mixture can be prepared up to 24 hours in advance. Refrigerate separately. Assemble and bake when ready.
  • Freezing: Assembled lasagna can be frozen for up to 3 months. Bake from frozen, adding extra time.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Thaw frozen lasagna overnight in the fridge. Reheat in the oven at 350°F for 30-40 minutes, covered with foil.
  • Watery Lasagna Fix: Ensure meat sauce simmers for 90 minutes to thicken. Allow baked lasagna to rest after cooking. Cook pasta al dente.
  • Pet Safety: Avoid feeding lasagna to pets due to ingredients like garlic, onions, and spices.
  • Customization: Substitute meat with sautéed vegetables for a vegetarian option. Use dairy-free alternatives for a vegan version. Add red pepper flakes for spice. Use whole wheat or gluten-free noodles. Mix fresh herbs into ricotta. Add spinach or kale. Use smoked sausage or pancetta for a smoky flavor. Add mascarpone to ricotta for richness.
  • Serving Suggestions: Pair with garlic bread, Caesar salad, roasted vegetables, Caprese salad, Italian Chianti, Tiramisu, or an antipasto platter.

Nutrition

Find it online: https://sarecipe.com/maggianos-lasagna-recipe/