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Rich Maggiano's Lasagna

Deliciously Rich Maggiano's Lasagna for Comfort Food Lovers

This Rich Maggiano's Lasagna is a comforting Italian-American dish perfect for gatherings or busy weeknights.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Sauce
  • 1 pound Italian Sausage Adds rich flavor and depth; swap with ground turkey for a leaner option.
  • 1 pound Ground Beef Provides a hearty base; can be replaced with ground lamb or chicken.
  • 1 medium Onion Enhances the sauce's base flavor; yellow onion is preferred.
  • 3 cloves Garlic Infuses the meat sauce; fresh is best.
  • 2 cans (28 oz each) Crushed Tomatoes Forms the bulk of the sauce.
  • 1 can (15 oz) Tomato Sauce Complements crushed tomatoes for consistency.
  • 1 can (6 oz) Tomato Paste Intensifies tomato flavor; optional.
  • ½ cup Water Helps balance sauce thickness.
  • 1 tablespoon Dried Basil Adds classic Italian herb flavor.
  • 1 teaspoon Italian Seasoning Blend Provides a mix of herbs.
  • ½ teaspoon Fennel Seed Gives a traditional sausage flair.
  • 2 tablespoons Granulated Sugar Balances acidity in tomatoes.
  • ¼ teaspoon Black Pepper Essential seasoning to enhance flavors.
  • 1 tablespoon Table Salt Essential seasoning.
  • 2 tablespoons Fresh Parsley Adds freshness; replace with basil if desired.
For the Cheese Mixture
  • 16 oz Ricotta Cheese Provides a creamy texture.
  • 1 whole Egg Binds the ricotta; can be omitted for vegan.
For Assembly
  • 12 sheets Lasagna Pasta Essential for structure; no-boil sheets can save time.
  • 16 oz Shredded Mozzarella Melts beautifully on top.
  • 1 cup Grated Parmesan Cheese Adds a delicious salty bite.

Equipment

  • large skillet
  • Mixing bowl
  • 9x13-inch baking dish
  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large skillet over medium heat, cook the diced onion and minced garlic until soft and translucent, about 5 minutes.
  2. Add Italian sausage and ground beef, cooking until browned, approximately 8-10 minutes. Drain excess fat.
  3. Stir in crushed tomatoes, tomato sauce, and tomato paste. Add water, dried basil, Italian seasoning, fennel seed, sugar, salt, and pepper. Simmer on low heat for about 90 minutes.
  4. In a mixing bowl, combine ricotta cheese, chopped parsley, whole egg, and a pinch of salt and black pepper. Mix until smooth.
  5. Bring a large pot of salted water to a boil. Add lasagna pasta sheets and cook according to package instructions, usually around 8-10 minutes. Drain and rinse under cold water.
  6. In a baking dish, spoon 1 cup of meat sauce to cover the bottom. Layer pasta sheets, ricotta mixture, shredded mozzarella, and grated Parmesan. Repeat layers twice more.
  7. Cover with aluminum foil and bake in a preheated oven at 375°F for 25 minutes. Remove foil and bake for an additional 25 minutes until top is bubbly and golden brown.
  8. Allow to cool for 15 minutes before slicing into portions.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

This recipe is customizable; try different cheeses or add roasted vegetables for a unique twist.

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