Description
Maggiano’s style lasagna brings layers of rich, authentic Italian flavors right to your dinner table. Hearty pasta sheets, savory meat sauce, and creamy cheese create a comforting meal that will transport you to a classic Italian kitchen.
Ingredients
Scale
Meat:
- 1 pound (454 grams) ground beef
- 1 pound (454 grams) Italian sausage, casings removed
Sauce Ingredients:
- 2 cans (28 ounces or 794 grams each) crushed tomatoes
- 1 can (6 ounces or 170 grams) tomato paste
- 1 can (15 ounces or 425 grams) tomato sauce
- 1/2 cup (120 milliliters) water
- 1 large onion, finely chopped
- 3 cloves garlic, minced
Herbs and Seasonings:
- 2 tablespoons sugar
- 1 tablespoon dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Create a robust meat sauce by browning ground beef, Italian sausage, onions, and garlic in a large pot over medium heat, ensuring all meats are thoroughly cooked and excess fat is drained.
- Enhance the sauce with crushed tomatoes, tomato paste, tomato sauce, and a splash of water, creating a rich base for the lasagna.
- Elevate the flavor profile by incorporating sugar, basil, fennel seeds, Italian seasoning, salt, black pepper, and parsley, allowing the ingredients to meld together.
- Simmer the sauce uncovered for approximately 90 minutes, stirring periodically to develop deep, complex flavors and achieve a thick, luxurious consistency.
- Prepare the creamy cheese filling by combining ricotta cheese, egg, salt, pepper, and parsley in a mixing bowl, blending until smooth and well-incorporated.
- Cook lasagna noodles in boiling water according to package instructions, then carefully drain and rinse with cold water to prevent sticking and maintain optimal texture.
- Preheat the oven to 375°F, preparing a 9×13-inch baking dish by lightly greasing the surface.
- Create the first layer by spreading a generous cup of meat sauce across the bottom of the baking dish.
- Arrange lasagna noodles lengthwise over the sauce, ensuring complete coverage of the bottom layer.
- Distribute one-third of the ricotta mixture evenly across the noodles, followed by a layer of mozzarella and a sprinkle of Parmesan cheese.
- Repeat the layering process two more times, alternating between meat sauce, noodles, ricotta, mozzarella, and Parmesan, finishing with a final layer of cheese on top.
- Cover the baking dish with aluminum foil (lightly sprayed with cooking spray to prevent sticking) and bake for 25 minutes.
- Remove the foil and continue baking for an additional 25 minutes, or until the top turns golden brown and the sauce begins to bubble enthusiastically.
- Allow the lasagna to rest for 15 minutes after removing from the oven, which helps the layers set and makes for cleaner, more precise serving.
Notes
- Customize meat blend by mixing ground beef with ground pork or veal for deeper, richer flavor profile.
- Let meat sauce simmer longer than recipe suggests to intensify tomato and herb complexity, creating more robust taste.
- Use fresh herbs instead of dried for more vibrant, authentic Italian restaurant-style lasagna experience.
- Salt lasagna noodles during boiling to enhance their natural wheat flavor and prevent bland texture.
- Drain ricotta cheese using cheesecloth to remove excess moisture, ensuring firmer, less watery cheese layers.
- Grate your own Parmesan cheese for superior melting and more intense nutty undertones compared to pre-shredded varieties.
- Rest lasagna for precise 15-20 minutes after baking to help layers stabilize and make cutting cleaner and more precise.
- Prep Time: 30 minutes
- Cook Time: 2 hours 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 487
- Sugar: 3 g
- Sodium: 786 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 78 mg