Few dishes evoke a sense of home and comfort quite like a hearty, cheesy lasagna. It’s the ultimate crowd-pleaser, perfect for a Sunday family dinner, a holiday gathering, or just a cozy night in. This classic lasagna recipe is my go-to for a reason. It’s rich, savory, and layered with a homemade meat sauce that’s simmered to perfection. And with generous amounts of ricotta, Parmesan, and mozzarella cheese, every single bite is pure bliss. This recipe is a nod to the beloved Maggiano’s version, but with a few simple tweaks that, in my opinion, make it even better.
Why I Love This Recipe
What sets this lasagna apart is the rich, deeply flavorful meat sauce. While many recipes just use one type of meat, this one combines ground beef and Italian sausage, creating a complex and savory base that’s absolutely divine. The long, slow simmer allows all the flavors—tomatoes, garlic, basil, and a touch of sugar—to meld together into a sauce that’s truly unforgettable. Then there’s the cheese. The creamy ricotta and Parmesan mixture, combined with layers of melted mozzarella, creates a perfect balance of textures and flavors. It’s a dish that’s both impressive to serve and surprisingly straightforward to put together.
Ingredients
(Serves 8-10)
- For the Meat Sauce:
- 1 lb ground beef
- 1 lb Italian sausage, casing removed
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 (6 oz) cans tomato paste
- 2 (6.5 oz) cans tomato sauce
- 1/2 cup water
- 2 tablespoons sugar
- 2 teaspoons dried basil leaves
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- For the Layers:
- 12 lasagna noodles, cooked al dente and drained
- 16 oz ricotta cheese
- 1 large egg
- 3/4 cup grated Parmesan cheese
- 1 lb shredded mozzarella cheese
Swaps and Notes
- Noodles: You can use “no-boil” lasagna noodles to save time. Just follow the package directions, ensuring there is enough liquid in your sauce to properly cook them in the oven.
- Meat: If you prefer, you can use all ground beef or all Italian sausage. For a lighter version, you can substitute the beef and sausage with ground turkey or chicken.
- Cheese: While ricotta is traditional, you can substitute it with cottage cheese for a slightly different texture and tang. I highly recommend using a block of mozzarella and shredding it yourself, as it melts better than the pre-shredded kind.
- Sugar: The sugar helps to balance the acidity of the tomatoes. You can adjust the amount to your taste, or omit it if your tomatoes are naturally sweet.
Step-by-Step Instructions
- Make the Meat Sauce: In a large skillet or Dutch oven, brown the ground beef, Italian sausage, chopped onion, and minced garlic over medium heat. Cook until the meat is no longer pink and the onions are tender. Drain any excess fat.
- Simmer the Sauce: Stir in the crushed tomatoes, tomato paste, tomato sauce, water, sugar, basil, Italian seasoning, salt, and pepper. Bring to a simmer, then reduce the heat to low and let it cook, uncovered, for at least 30 minutes. This is where the magic happens and the flavors deepen, so don’t rush it!
- Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Stir until everything is well-mixed and uniform.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread a thin layer of meat sauce on the bottom of the dish.
- Layer Time: Arrange 4 cooked lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by a third of the mozzarella cheese, and then a third of the meat sauce.
- Repeat: Repeat the layering process once more: 4 noodles, the remaining ricotta mixture, another third of the mozzarella, and another third of the meat sauce.
- Final Layer: Top with the last 4 noodles, the remaining meat sauce, and the final layer of mozzarella cheese.
- Bake: Cover the baking dish tightly with foil and bake for 25 minutes. Then, remove the foil and bake for another 25 minutes, or until the cheese is bubbly and golden brown.
- Rest: This is the most important step! Let the lasagna rest for at least 15 minutes before slicing and serving. This allows the layers to set, so it doesn’t fall apart when you cut into it.
Tips for Success
- Don’t Overcook the Noodles: Cook the lasagna noodles to al dente, meaning they still have a slight bite to them. They will finish cooking in the oven, so you don’t want them to be mushy.
- Drain the Meat Well: This will prevent your sauce from being greasy.
- Rest, Rest, Rest: I can’t stress this enough. Letting the lasagna rest is crucial for a clean slice. The sauce and cheese need time to firm up.
Serving Suggestions and Pairings
This lasagna is a meal in itself, but it pairs beautifully with a few simple sides. A crisp green salad with a zesty vinaigrette helps cut through the richness. Freshly baked garlic bread or a crusty Italian loaf is perfect for sopping up any extra sauce. For a wine pairing, a medium-bodied red like a Chianti or a Merlot would complement the rich tomato and meat flavors perfectly.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 750 kcal
- Protein: Approx. 50g
- Fat: Approx. 40g
- Carbohydrates: Approx. 50g
Storage and Leftover Tips
Lasagna is one of those rare dishes that tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave a single slice, or for a whole dish, cover it with foil and bake at 350°F (175°C) until heated through. This lasagna also freezes beautifully, making it a great make-ahead meal. Just cover the unbaked lasagna tightly with foil and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and then bake as directed.
More Recipes You Will Love
If you’re a fan of Italian-inspired comfort food, you’ll definitely want to try some of my other recipes. They’re perfect for family dinners and satisfying any pasta craving.
- For a quick version of this classic, check out my Instant Pot Lasagna.
- If you want to make your own sauce from scratch, this Classic Spaghetti Recipe is a winner.
- For a tasty chicken dish, these Easy Cheesy Chicken Sliders are always a hit.
- And if you’re in the mood for something with a little spice, my Chicken Enchiladas are a great option.
- Need a quick weeknight dinner? This Mexican Chicken and Rice Casserole is a lifesaver.
Final Thoughts
This classic lasagna recipe is more than just a meal; it’s a labor of love that’s worth every bit of effort. The perfect blend of rich meat sauce, creamy cheese, and tender noodles makes for a dish that feels like a warm hug.
Let me know in the comments if you try this recipe! What are your favorite lasagna additions or secrets? I’d love to hear from you.
Maggiano’s Copycat Lasagna: The Ultimate Comfort Food
Ingredients
- 1 lb ground beef
- 1 lb Italian sausage
- 2 cups water
- 1 teaspoon Italian seasoning
- 16 oz ricotta cheese
- 4 cups grated Parmesan cheese
- 1 lb shredded mozzarella cheese
- 9 lasagna noodles
- 1 jar (24 oz) marinara sauce
- 1 egg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, brown the ground beef and Italian sausage over medium heat until fully cooked. Drain excess fat.
- Add the marinara sauce, water, Italian seasoning, salt, and pepper to the meat mixture. Simmer for 10 minutes.
- In a separate bowl, mix the ricotta cheese, egg, and a pinch of salt and pepper until well combined.
- Spread a layer of the meat sauce in the bottom of a 9×13 inch baking dish.
- Layer 3 lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles.
- Sprinkle with a layer of Parmesan cheese and then a layer of shredded mozzarella.
- Repeat the layering process: meat sauce, noodles, ricotta, Parmesan, and mozzarella until all ingredients are used, finishing with mozzarella on top.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes or until cheese is bubbly and golden.
- Let it cool for 10 minutes before serving.
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