Maggiano's Classic Italian Lasagna (Print Version)
# Ingredients:
→ Meat
01 -
1 pound ground beef
02 -
1 pound Italian sausage
→ Produce
03 -
1 large onion, chopped
04 -
3 cloves garlic, minced
05 -
2 tablespoons fresh parsley, chopped
→ Canned Goods
06 -
2 cans (800g each) crushed tomatoes
07 -
1 can (170g) tomato paste
08 -
1 can (425g) tomato sauce
09 -
120ml water
→ Seasonings
10 -
2 tablespoons sugar
11 -
1 tablespoon dried basil
12 -
1/2 teaspoon fennel seeds
13 -
1 teaspoon Italian seasoning
14 -
1 tablespoon salt
15 -
1/4 teaspoon black pepper
→ Dairy
16 -
450g ricotta cheese
17 -
1 large egg
18 -
450g mozzarella cheese, shredded
19 -
1 cup Parmesan cheese, grated
→ Pasta
20 -
12 lasagna noodles
# Instructions:
01 -
In a large pot, brown ground beef and Italian sausage with chopped onion and minced garlic. Drain excess fat. Add crushed tomatoes, tomato paste, tomato sauce, water, sugar, basil, fennel seeds, Italian seasoning, salt, and pepper. Simmer uncovered for 1.5 hours, stirring occasionally.
02 -
In a medium bowl, combine ricotta cheese, egg, 1 teaspoon salt, 1/4 teaspoon pepper, and chopped parsley. Mix thoroughly until well blended.
03 -
Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
04 -
Spread 240ml of meat sauce in the bottom of a 23x23cm baking dish. Arrange 3 noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the mozzarella cheese and 60g of Parmesan cheese. Repeat layers twice more, ending with cheeses on top.
05 -
Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese. Bake in a preheated 190°C oven for 25 minutes.
06 -
Remove foil and continue baking for another 25 minutes until cheese is golden brown and lasagna is bubbling around the edges.
07 -
Remove from oven and allow to rest for 15 minutes before slicing. This helps the lasagna set and makes it easier to serve.
# Notes:
01 -
This rich, homestyle lasagna is inspired by Maggiano's Little Italy restaurant chain's popular dish.
02 -
For best results, allow the sauce to simmer the full time to develop deep flavors.
03 -
Can be assembled a day ahead and refrigerated before baking.