Maggiano’s Lasagna Recipe – Cheesy, Meaty & Restaurant-Style at Home

This Maggiano’s Lasagna recipe is a rich, layered, homemade version of the iconic Italian-American dish from the beloved Maggiano’s Little Italy restaurant. Featuring layers of tender pasta, savory meat sauce, creamy ricotta, and melted mozzarella, it’s the ultimate comfort food. Whether you’re recreating your favorite restaurant experience or serving a crowd, this classic lasagna is guaranteed to impress.

🛒 Ingredients

For the Meat Sauce:
1 lb ground beef
1 lb Italian sausage (mild or hot)
1 small yellow onion, chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
2 tablespoons tomato paste
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper

For the Cheese Filling:
15 oz ricotta cheese
1 egg
½ cup grated Parmesan cheese
1 teaspoon dried parsley
Salt and pepper to taste

For Assembly:
9–12 lasagna noodles, cooked al dente
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil or parsley for garnish (optional)

🔄 Substitutions

Beef and sausage: Use ground turkey, all beef, or plant-based crumbles
Ricotta: Substitute with cottage cheese for a lighter texture
Tomato products: Use marinara sauce to simplify the meat sauce
Mozzarella: Use provolone or a pizza blend for variety
Lasagna noodles: Use oven-ready noodles to save time

👨‍🍳 How to

Cook lasagna noodles according to package directions, then drain and set aside
In a large skillet, cook ground beef and sausage over medium heat until browned
Add onions and garlic and sauté for 3–4 minutes
Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, and seasonings
Simmer on low heat for 20–30 minutes, stirring occasionally
In a bowl, combine ricotta, egg, Parmesan, parsley, salt, and pepper
Preheat oven to 375°F (190°C) and grease a 9×13 baking dish
Spread a thin layer of meat sauce on the bottom of the dish
Layer with noodles, cheese filling, meat sauce, and mozzarella. Repeat layers 2–3 times
Finish with meat sauce and top with mozzarella and Parmesan
Cover with foil and bake for 25 minutes, then uncover and bake for another 15–20 minutes until bubbly and golden
Let rest for 10 minutes before slicing. Garnish with basil or parsley if desired

🧀 Mix-ins

Sautéed spinach or kale for extra greens
Roasted red peppers or mushrooms for added depth
Red pepper flakes or chopped jalapeños for heat
Pesto swirled into the ricotta layer for added flavor

✅ Recipe Tips

Don’t overcook the noodles—they’ll finish in the oven
Let the lasagna rest before slicing to keep layers intact
Use freshly grated cheese for the best melt and flavor
Make the sauce a day ahead to deepen the flavor

📦 Storage

Refrigerate leftovers in an airtight container for up to 4 days
Freeze baked or unbaked lasagna tightly wrapped for up to 3 months
Reheat in the oven at 350°F until heated through, or microwave individual portions

🌀 Recipe Variations

Make it vegetarian by omitting meat and adding roasted vegetables
Use béchamel sauce instead of ricotta for a northern Italian style
Try a white lasagna version with Alfredo sauce and chicken
Create lasagna roll-ups using individual noodle portions

❓ FAQs

Is this Maggiano’s lasagna recipe authentic? It’s inspired by their restaurant-style version and designed to recreate the rich flavor at home
Can I make it ahead? Yes! Assemble the lasagna and refrigerate up to 24 hours before baking
Can I use no-boil noodles? Absolutely—just add a bit more sauce to keep them moist
What’s the best side dish? Garlic bread, Caesar salad, or roasted vegetables pair perfectly

This Maggiano’s Lasagna recipe brings the flavors of your favorite Italian restaurant straight to your kitchen. It’s indulgent, comforting, and perfect for any special occasion or family dinner.