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This authentic copycat Maggiano's lasagna recipe recreates the magic of that beloved Italian-American classic right in your home kitchen. The layers of savory meat sauce, creamy cheese, and perfectly cooked pasta create the ultimate comfort food experience that rivals the restaurant version.
I first made this lasagna for my daughter's graduation party, and the guests couldn't believe it wasn't catered directly from Maggiano's. Now it's our go-to celebration dish, appearing at every birthday and anniversary.
Ingredients
- Ground beef: Provides the hearty base for the sauce; use 80/20 for best flavor
- Italian sausage: Adds authentic seasonings and richness; choose bulk sweet Italian for best results
- Onion and garlic: Create the aromatic flavor foundation; fresh is always better than powdered
- Crushed tomatoes: Form the base of the sauce; San Marzano variety offers superior flavor
- Tomato paste: Concentrates the flavor and thickens the sauce; look for tubes for best quality
- Tomato sauce: Smooths out the texture and adds depth; opt for no salt added to control seasoning
- Sugar: Balances the acidity of the tomatoes; adjust to your taste preference
- Italian herbs and seasonings: Infuse classic flavor; toast them lightly for enhanced aroma
- Ricotta cheese: Creates the creamy layer; whole milk variety provides the best texture
- Egg: Binds the cheese layer together; room temperature works best
- Lasagna noodles: Form the structural layers; traditional style rather than no-boil recommended
- Mozzarella: Creates that signature cheese pull; whole milk low-moisture variety melts beautifully
- Parmesan cheese: Adds savory nutty depth; freshly grated rather than pre-packaged offers superior flavor
Step-by-Step Instructions
- Prepare the meat sauce:
- In a large heavy-bottomed pot, brown the ground beef and Italian sausage over medium-high heat for about 8 minutes until no pink remains. The caramelization of the meat creates the foundational flavor. Add the chopped onion and continue cooking for 5 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn which would create bitterness.
- Build the sauce:
- Add crushed tomatoes, tomato paste, tomato sauce, and water to the meat mixture, stirring to combine thoroughly. Sprinkle in the sugar, dried basil, fennel seeds, Italian seasoning, salt, and pepper. The sugar balances the acidity while the herbs create authentic Italian flavor. Bring to a gentle simmer, then reduce heat to low and allow to cook uncovered for 1.5 hours, stirring occasionally. The slow cooking develops complex flavors and thickens the sauce to the perfect consistency.
- Prepare the cheese mixture:
- In a medium bowl, combine the ricotta cheese, egg, a pinch of salt and pepper, and 1 tablespoon of fresh parsley. Mix thoroughly until completely smooth and well-incorporated. This mixture should be prepared while the sauce simmers so it can come to room temperature for easier spreading.
- Cook the pasta:
- Bring a large pot of heavily salted water to a rolling boil. Add the lasagna noodles a few at a time to prevent sticking. Cook according to package directions until just al dente, usually about 8 minutes. They should be slightly firm as they will continue cooking in the oven. Drain carefully and rinse with cool water to stop the cooking process. Lay noodles flat on clean kitchen towels to prevent sticking.
- Assemble the lasagna:
- Preheat oven to 375°F. Spread 1 cup of meat sauce evenly across the bottom of a 9x13 inch baking dish. This prevents the noodles from sticking and burning. Arrange 3 noodles lengthwise over the sauce. Spread one third of the ricotta mixture over the noodles, followed by one third of the mozzarella. Sprinkle with 1/4 cup of Parmesan cheese. Repeat layering twice more, finishing with a final layer of sauce, mozzarella, and Parmesan.
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The fennel seeds are my secret weapon in this recipe. Many people overlook this ingredient, but it adds that subtle authentic Italian flavor that makes guests wonder what your special touch is. My grandmother from Naples always insisted on including them, and I've never made lasagna without them since.
Make-Ahead Options
This lasagna is perfect for busy schedules. You can prepare the entire dish up to 24 hours before baking and keep it refrigerated. Simply add an extra 10 minutes to the covered baking time. The meat sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. In fact, many Italian cooks insist the sauce improves after a day of resting as the flavors meld together more completely.
Perfect Pairings
Serve this impressive lasagna with a simple green salad dressed with olive oil and balsamic vinegar to cut through the richness. Garlic bread or crusty Italian bread makes an excellent accompaniment for sopping up any extra sauce. For beverages, a medium-bodied Italian red wine like Chianti Classico or Montepulciano d'Abruzzo complements the flavors beautifully. For non-alcoholic options, sparkling water with a squeeze of lemon balances the hearty dish.
Troubleshooting Tips
If your lasagna turns out too watery, the most common culprits are undercooked pasta or not allowing the dish to rest before serving. Always cook your noodles al dente and let the lasagna stand for at least 15 minutes before cutting. If your top layer isn't browning nicely, switch to the broiler for the final 2-3 minutes, watching carefully to prevent burning. For cleaner slices, use a serrated knife rather than a chef's knife when cutting portions.
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This lasagna is sure to become a family favorite, combining authentic Italian flavors with a hearty homemade touch that will leave everyone asking for seconds.
Frequently Asked Questions
- → Can I make this Maggiano's lasagna ahead of time?
Yes! You can assemble the entire lasagna up to 24 hours before baking and store it covered in the refrigerator. When ready to serve, add an extra 10-15 minutes to the covered baking time. You can also fully bake, cool, and refrigerate it, then reheat covered at 350°F for about 30 minutes.
- → Can I freeze this lasagna?
Absolutely. You can freeze it either before or after baking. If freezing unbaked, assemble in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. For baked lasagna, cool completely, wrap well, and freeze. Reheat covered at 350°F until heated through.
- → What can I substitute for the meat in this lasagna?
For a vegetarian version, replace the meat with 2 pounds of chopped vegetables like mushrooms, zucchini, eggplant, and bell peppers. Sauté them until tender before adding the tomato products. You could also use plant-based meat alternatives or even additional ricotta mixed with chopped spinach for a different flavor profile.
- → Do I need to cook the noodles before assembling?
The recipe calls for cooking the noodles according to package directions. However, you can use no-boil lasagna noodles to save time. If using regular noodles without pre-cooking, add an extra 1/2 cup of water to the sauce and extend the covered baking time by 15-20 minutes. The moisture will cook the noodles during baking.
- → Why does the lasagna need to rest before serving?
The 15-minute resting period is crucial as it allows the lasagna to set and the layers to firm up. This makes it much easier to cut neat portions that hold their shape. It also allows the flavors to meld together and prevents the cheese from being too runny, resulting in a better texture and eating experience.
- → What sides pair well with this Maggiano's lasagna?
Classic Italian sides work beautifully with this lasagna. Consider serving it with garlic bread, a simple green salad with Italian dressing, roasted vegetables, or sautéed spinach with garlic. A glass of Chianti or Sangiovese wine makes an excellent beverage pairing to complete the meal.