Description
Maggiano’s Lasagna
Maggiano’s Lasagna is an Italian-American classic that brings comfort in every bite. With layers of rich meat sauce, creamy ricotta, and perfectly baked noodles, this dish has won the hearts of many for its simplicity and hearty flavors. It’s a perfect make-ahead dish for cozy family dinners or festive gatherings, sure to leave everyone feeling satisfied and full.
Meat Sauce:
1 lb ground beef
1 lb Italian sausage
1 large onion, finely chopped
3 cloves garlic, minced
2 cans (28 oz each) crushed tomatoes
1 can (6 oz) tomato paste
1 can (15 oz) tomato sauce
1/2 cup water
2 tbsp sugar
1 tbsp dried basil
1/2 tsp fennel seeds
1 tsp Italian seasoning
1 tbsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped
Cheese Filling:
16 oz ricotta cheese
1 large egg
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped
Lasagna:
12 lasagna noodles
16 oz mozzarella cheese, shredded
1 cup Parmesan cheese, grated
Directions:
1. Prepare meat sauce by browning beef, sausage, onion, and garlic. Add the rest of the ingredients, simmer for 1.5 hours.
2. Mix cheese filling ingredients.
3. Cook lasagna noodles as per package instructions.
4. Assemble by layering meat sauce, noodles, cheese filling, mozzarella, and Parmesan. Repeat.
5. Bake at 375°F covered for 25 mins, then uncovered for another 25 mins.
Prep Time: 30 mins
Kcal: 450 per serving
Step-by-Step Guide
1. Make the Sauce: In a large pot, brown 1 lb ground beef and 1 lb Italian sausage over medium heat. Add the chopped onion and minced garlic, cooking until soft. Stir in crushed tomatoes, tomato paste, tomato sauce, water, sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and parsley. Bring to a boil, then reduce heat to low. Cover and simmer for at least 90 minutes, stirring occasionally.
2. Prepare the Cheese Filling: While the sauce simmers, combine 16 oz ricotta cheese, 1 egg, salt, pepper, and chopped parsley in a medium bowl. Mix until smooth. Cook 12 lasagna noodles according to package directions until al dente, then drain and lay flat on a towel to prevent sticking.
3. Assemble the Lasagna: Spread a thin layer of meat sauce in a 9×13 inch baking dish. Place 3 noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by a layer of sauce, then a sprinkle of mozzarella and Parmesan. Repeat this sequence (noodles, ricotta, sauce, cheeses) two more times. For the final top layer, use the last 3 noodles, cover generously with the remaining meat sauce, and top with the rest of the mozzarella and Parmesan.
4. Bake: Cover the dish tightly with aluminum foil. Bake in a preheated 375°F oven for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is golden and bubbly. Let the lasagna rest for 15-20 minutes before slicing.
Serving Suggestions
Serve this hearty lasagna with a crisp Caesar salad and warm, garlic-buttered breadsticks. For a lighter side, a simple arugula salad with lemon vinaigrette works beautifully. Pair with a medium-bodied red wine like Chianti or Sangiovese to complement the rich tomato and meat flavors.
How-to Summary
Brown meats with aromatics, then simmer with tomato products and seasonings for 90 minutes to create a robust sauce. Mix ricotta with egg and herbs for the filling. Layer cooked noodles, meat sauce, cheese filling, and shredded cheeses in a baking dish. Bake covered, then uncovered, until golden. Rest before serving.
Frequently Asked Questions
Can I make Maggiano’s lasagna ahead of time? Absolutely. Assemble the lasagna completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
Can I use no-boil lasagna noodles? Yes. Ensure your sauce has enough liquid (the 1/2 cup water is crucial) and spread it thinly over the dry noodles to allow them to absorb moisture and cook through.
How do I prevent a watery lasagna? Let your meat sauce simmer uncovered for the last 15-20 minutes to thicken. Also, ensure your ricotta mixture is thick (full-fat works best) and drain any excess liquid from the cooked noodles.
What’s the best way to freeze lasagna? Bake the lasagna, let it cool completely, then wrap the entire dish or individual portions tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I substitute the meats? Yes. For a lighter version, use ground turkey or chicken. For a vegetarian option, use a plant-based meat substitute or add layers of sautéed mushrooms and spinach.
Common Mistakes to Avoid
- Overcooking the Noodles: Cook noodles only to al dente. They will continue to absorb sauce and soften during baking.
- Skipping the Sauce Simmer: The long simmer develops depth of flavor and thickens the sauce. Don’t rush this step.
- Not Letting it Rest: Cutting into the lasagna immediately will cause it to fall apart. The 15-20 minute rest allows the layers to set.
- Using Pre-Shredded Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. Shred your own mozzarella and Parmesan for best results.
Conclusion
Recreating Maggiano’s iconic lasagna at home is a rewarding project that delivers incredible flavor. By following the detailed steps, avoiding common pitfalls, and allowing time for the sauce to develop and the baked dish to rest, you can achieve a restaurant-quality centerpiece for any meal. This lasagna’s make-ahead versatility and crowd-pleasing appeal make it a timeless recipe worth mastering for your culinary repertoire.