Maggiano’s Lasagna is a classic, hearty dish filled with layers of tender pasta, rich tomato sauce, gooey melted cheese, and a savory blend of seasoned meat. It’s the kind of lasagna that makes you feel instantly at home with every bite, offering that perfect balance of flavors and textures that everyone loves.
I always appreciate how this lasagna manages to be so comforting without being too fancy or complicated. I like to bake it until the cheese on top is golden and bubbling because that’s when it feels just right. It’s easy to see why this version is a favorite at Maggiano’s—the hearty sauce and creamy cheese come together in such a satisfying way.
Whenever I serve Maggiano’s Lasagna, I enjoy pairing it with a simple green salad or some garlic bread to keep things balanced. It’s also fun to make it for family dinners or gatherings because it brings that warm, welcoming vibe that gets everyone smiling and reaching for seconds.
Key Ingredients & Substitutions
Sweet Italian sausage & ground beef: These give the sauce a rich, meaty flavor. If you want a lighter option, try turkey sausage or lean ground chicken. I like mixing both for a deeper taste.
Onion & garlic: Minced onion adds sweetness, while crushed garlic provides that classic Italian aroma. Fresh is best, but garlic powder works in a pinch.
Tomato products: Crushed tomatoes, tomato paste, and tomato sauce create a thick, flavorful base. If you only have canned diced tomatoes, blend them for a similar texture.
White sugar: This balances acidity in the tomatoes. Honey or a small amount of grated carrot can substitute if you prefer natural sweetness.
Dried basil & fennel seeds: Basil adds that fresh, herbal note; fennel seeds give a slightly sweet, licorice-like hint. If you can’t find fennel seeds, a pinch of anise or omit them without losing much.
How Do You Build Layers for Perfect Lasagna?
Layering is key for classic lasagna texture and flavor. Follow these simple steps:
- Start with a thin layer of meat sauce on the bottom to stop noodles from sticking.
- Add a layer of noodles, slightly overlapping to cover the base completely.
- Spread a layer of ricotta or cheese mixture evenly over noodles.
- Top with meat sauce, then sprinkle mozzarella or parmesan cheese.
- Repeat layers, finishing with sauce and cheese on top for a golden crust.
Cover with foil while baking to keep moisture in, removing it near the end to brown the cheese. Let the lasagna rest before cutting to help it set and serve clean slices.
Equipment You’ll Need
- Large skillet or saucepan – I prefer this for browning the sausage, beef, and cooking the sauce; it’s sturdy and easy to stir.
- Cutting board and knife – for chopping onions and garlic quickly and safely.
- Mixing spoons – a wooden or silicone spoon works well for stirring the sauce without scratching your pan.
- 9×13 inch baking dish – perfect for layering and baking the lasagna evenly.
- Aluminum foil – helps trap heat and moisture while baking, so your lasagna stays nice and tender.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner version that’s still flavorful.
- Mix in sautéed mushrooms or spinach for added veggies and texture.
- Swap part of the tomato sauce for Alfredo or béchamel sauce for a creamy variation.
- Add a pinch of red pepper flakes or Italian seasoning if you like a little heat or extra herbs.
How to Make Maggiano’s Lasagna
Ingredients You’ll Need:
- 1 lb sweet Italian sausage
- 3/4 lb lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 oz) can crushed tomatoes
- 2 (6 oz) cans tomato paste
- 2 (6.5 oz) cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
Time Needed
This recipe takes about 20 minutes to prepare, 1 hour to simmer the sauce, and 45 minutes to bake the lasagna. Plan on around 2 hours total from start to finish.
Step-by-Step Instructions:
1. Prepare the Meat Sauce:
In a large skillet, cook the Italian sausage, ground beef, and minced onion over medium heat until the meat is browned and the onion is soft. Add the crushed garlic and cook for another minute until fragrant. Drain excess fat if necessary.
Stir in the crushed tomatoes, tomato paste, tomato sauce, water, sugar, basil, and fennel seeds. Bring the sauce to a simmer over low heat. Cover and let it cook gently for about 1 hour, stirring occasionally to blend the flavors.
2. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the meat sauce. Layer uncooked lasagna noodles over the sauce, then add a generous layer of meat sauce over the noodles. Repeat the layers until all sauce and noodles are used, finishing with a top layer of sauce.
3. Bake and Serve:
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and slightly browned. Let the lasagna cool for 10 minutes before serving.
Can I Use No-Boil Lasagna Noodles?
Yes! No-boil noodles work great in this recipe. Just make sure your sauce is a bit more watery to help the noodles cook properly while baking.
Can I Make the Meat Sauce Ahead of Time?
Absolutely! The meat sauce can be made up to 2 days in advance and stored in the fridge. Reheat gently before assembling your lasagna.
How Should I Store Leftover Lasagna?
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the oven or microwave until warmed through.
Can I Add Vegetables to This Lasagna?
Yes! Adding sautéed spinach, mushrooms, or bell peppers in between layers adds wonderful flavor and nutrition. Just cook veggies beforehand to avoid extra moisture.