Maggiano’s Lasagna : Classic Italian Comfort Dinner

There’s something timeless about a pan of bubbling lasagna. Each layer—tender noodles, savory sauce, melted cheese—tells a story of comfort and tradition. This Maggianos Lasagna captures that perfect balance between homemade warmth and restaurant luxury.

With a rich beef sauce, creamy ricotta filling, and gooey mozzarella, it’s a family-style dinner that feels like Sunday night at your favorite Italian bistro.

If you’re craving more layered Italian comfort, you’ll love my Million Dollar Lasagna, a creamy, crowd-pleasing version of this classic.

Why you’ll love this Maggianos Lasagna

This lasagna is more than a meal—it’s a moment.

• Layered with bold Italian flavor
• Feeds a crowd and freezes beautifully
• No fancy tools needed—just love and a good casserole dish
• Balanced with creamy ricotta, hearty beef sauce, and melted cheese
• Family-approved and dinner-party ready

Every bite combines savory depth and velvety comfort—simple ingredients, transformed into magic.

Ingredients you’ll need For Maggianos Lasagna

For the Meat Sauce

• 1 lb ground beef – lean and flavorful
• 1 lb Italian sausage, casings removed – use turkey or chicken sausage for a pork-free version
• 1 large onion, finely chopped – adds sweetness
• 3 cloves garlic, minced – classic Italian foundation
• 2 cans (28 oz each) crushed tomatoes – robust tomato flavor
• 1 can (6 oz) tomato paste – deepens the sauce
• 1/2 cup water – helps the sauce simmer smoothly
• 2 tablespoons sugar – balances acidity
• 1 tablespoon dried basil leaves – signature Italian aroma
• 1/2 teaspoon fennel seeds – gentle spice note
• 1 teaspoon Italian seasoning – adds herby warmth
• 1 tablespoon salt – enhances flavor
• 1/4 teaspoon black pepper – light heat
• 2 tablespoons fresh parsley, chopped – brightness and color

For the Cheese Filling

• 26 oz ricotta cheese – creamy, rich base
• 1 large egg – binds the filling
• 1/2 teaspoon salt – flavor balance
• 1/4 teaspoon black pepper – gentle spice
• 2 tablespoons fresh parsley, chopped – freshness and color

For the Lasagna

• 12 lasagna noodles – classic wide pasta sheets
• 16 oz mozzarella cheese, shredded – melty perfection
• 1 cup Parmesan cheese, grated – nutty, salty finish

Optional Add-ons or Substitutes

• Add spinach to the ricotta layer for extra nutrients
• Use whole wheat noodles for a hearty twist
• Replace Italian sausage with ground chicken or turkey
• Swap ricotta for cottage cheese for a lighter version
• Top with fresh basil leaves before serving

If you enjoy meaty, slow-simmered Italian pasta, you’ll also love my Pappardelle Bolognese. It’s a silky, rich take on the classic northern Italian meat sauce.

Step-by-step instructions

1. Prepare the sauce.
   • Heat olive oil in a large pot over medium heat.
   • Add ground beef and sausage. Cook until browned, breaking apart with a spoon.
   • Add chopped onion and sauté for 5 minutes, until translucent.
   • Stir in garlic and cook for 1 minute more.
   • Add crushed tomatoes, tomato paste, water, sugar, basil, fennel, Italian seasoning, salt, and pepper.
   • Stir, cover, and simmer for 30 minutes, stirring occasionally.
     
2. Make the cheese filling.
   • In a medium bowl, mix ricotta, egg, salt, pepper, and parsley until smooth. Set aside.
     
3. Cook the noodles.
   • Bring a large pot of salted water to a boil.
   • Cook lasagna noodles until al dente, then drain and rinse lightly under cool water. Lay them flat to prevent sticking.
     
4. Assemble the lasagna.
   • Preheat oven to 375°F (190°C).
   • Spread 1 cup of sauce on the bottom of a 9×13-inch baking dish.
   • Layer 4 noodles, then spread 1/3 of the ricotta mixture over them.
   • Add 1/3 of the mozzarella and 1/3 of the Parmesan.
   • Repeat layers twice, ending with sauce, mozzarella, and Parmesan on top.
     
5. Bake.
   • Cover with foil (sprayed with oil to prevent sticking).
   • Bake for 25 minutes covered, then uncover and bake for another 25 minutes until bubbly and golden.
     
6. Rest and serve.
   • Let lasagna rest for 10 minutes before slicing.
   • Garnish with parsley or fresh basil.

Quick reminders:

• Don’t overcook noodles—they’ll finish in the oven.
• Let it rest before slicing to keep layers intact.
• Double the sauce and freeze half—it’s perfect for quick weeknight pasta.

If you’re a fan of layered, oven-baked pastas, try my Sicilian Lasagna. It’s bold, cheesy, and full of southern Italian flair.

Expert tips for success

• Use a mix of beef and sausage for deep flavor.
• Taste and balance your sauce — a pinch of sugar brings out the tomatoes.
• Fresh herbs at the end brighten everything.
• Letting it rest is non-negotiable — it helps set the layers.
• For a lighter version, use cottage cheese and low-fat mozzarella.

Serving suggestions

Pair your lasagna with these Italian-inspired favorites:

• Garlic bread or sourdough slices
• Simple arugula salad with lemon vinaigrette
• Roasted vegetables or grilled asparagus
• A sprinkle of extra Parmesan and basil before serving

For another Italian comfort dish with restaurant flair, check out my Chicken Marsala Pasta. It’s creamy, savory, and pairs beautifully with this lasagna.

Storing and reheating

How to store it:

• Cool completely before covering.
• Store in the refrigerator for up to 4 days.
• For longer storage, freeze in individual portions for up to 2 months.

How to reheat it:

• Reheat in the oven at 350°F (175°C) for 15–20 minutes.
• For microwave reheating, cover with a damp paper towel and heat in 1-minute intervals.
• Add a splash of water or sauce if it thickens.

Nutrition facts (per serving)

• Calories: 620
• Protein: 42g
• Carbohydrates: 34g
• Fat: 33g
• Saturated Fat: 16g
• Fiber: 4g
• Sugar: 7g
• Sodium: 920mg
• Calcium: 410mg
• Iron: 18% DV

Frequently asked questions

Final thoughts

This Maggiano’s Lasagna is more than a recipe — it’s a family tradition wrapped in layers of flavor. With its creamy ricotta, rich sauce, and melty cheese, every bite brings comfort, nostalgia, and joy.

• Layered perfection that feels homemade and special
• Balanced flavors and melt-in-your-mouth texture
• The ultimate crowd-pleasing Italian dinner

Jake

Maggiano’s Lasagna

No ratings yet

This Maggiano’s Lasagna combines homemade comfort with restaurant-style richness. Layers of tender noodles, beef and turkey sausage tomato sauce, creamy ricotta, and melted mozzarella make it the ultimate Italian family dinner.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 620

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 lb ground beef
• 1 lb turkey or chicken Italian sausage, casings removed
• 1 large onion, finely chopped
• 3 clove garlic, minced
• 56 oz crushed tomatoes (2 cans)
• 6 oz tomato paste
• 0.5 cup water
• 2 tbsp sugar
• 1 tbsp dried basil leaves
• 0.5 tsp fennel seeds
• 1 tsp Italian seasoning
• 1 tbsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 26 oz ricotta cheese
• 1 large egg
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 12 lasagna noodles
• 16 oz mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated

Equipment

• large pot
• 9×13-inch baking dish
• mixing bowls
• Large spoon
• Aluminum Foil

Method

 

1. Heat olive oil in a large pot over medium heat. Add ground beef and sausage, and cook until browned, breaking it apart with a spoon.
2. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 1 minute.
3. Stir in crushed tomatoes, tomato paste, water, sugar, basil, fennel, Italian seasoning, salt, pepper, and parsley. Cover and simmer for 30 minutes, stirring occasionally.
4. In a medium bowl, mix ricotta, egg, salt, pepper, and parsley until smooth. Set aside.
5. Cook lasagna noodles in salted boiling water until al dente. Drain and rinse under cool water. Lay flat to prevent sticking.
6. Preheat oven to 375°F (190°C). Spread 1 cup sauce in a 9×13-inch baking dish. Layer 4 noodles, 1/3 of ricotta, 1/3 of mozzarella, and 1/3 of Parmesan. Repeat twice more. Top with sauce and remaining cheeses.
7. Cover with foil (sprayed to prevent sticking). Bake 25 minutes covered, then 25 minutes uncovered, until bubbly and golden. Let rest 10 minutes before slicing. Garnish with parsley or basil.

Nutrition

Calories: 620kcalCarbohydrates: 34gProtein: 42gFat: 33gSaturated Fat: 16gSodium: 920mgFiber: 4gSugar: 7gCalcium: 410mgIron: 18mg

Notes

• Turkey or chicken sausage used to keep it pork-free.
• Let lasagna rest before slicing for clean layers.
• Simmer sauce to reduce excess liquid and prevent watery lasagna.
• Double the sauce to freeze for quick pasta nights.

Tried this recipe?

Let us know how it was!