Description
Maggiano’s lasagna combines rich Italian heritage with layers of savory beef, creamy cheeses, and robust marinara sauce. Comfort and nostalgia blend perfectly in this classic pasta dish that brings family traditions to your dinner table.
Ingredients
Scale
Meat Ingredients:
- 1 pound ground beef
- 1 pound beef sausage (casings removed)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
Tomato Ingredients:
- 2 cans (28 ounces/794 grams) crushed tomatoes
- 1 can (6 ounces/170 grams) tomato paste
- 1 can (15 ounces/425 grams) tomato sauce
- 1/2 cup water
Seasonings and Herbs:
- 2 tablespoons sugar
- 1 tablespoon basil
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped parsley
Cheese Filling:
- 16 ounces (454 grams) ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons parsley
Lasagna Components:
- 12 lasagna noodles, cooked
- 16 ounces (454 grams) shredded mozzarella cheese
- 1 cup (100 grams) grated Parmesan cheese
Instructions
- Brown ground beef and beef sausage in a large pot over medium heat until thoroughly cooked. Drain excess fat and incorporate tomato components, water, sugar, and seasonings. Simmer the sauce for approximately 1.5 hours, stirring occasionally and tasting to adjust seasonings as needed.
- Blend ricotta, egg, parsley, salt, and pepper in a mixing bowl until achieving a smooth, consistent texture.
- Prepare lasagna noodles according to package instructions. Drain and rinse with cold water to halt cooking process. Arrange noodles flat on a clean surface to prevent sticking.
- Preheat oven to 375°F. Create a sauce base layer in the baking dish to prevent noodle adhesion. Construct layers alternating noodles, ricotta mixture, mozzarella, and Parmesan. Build three complete layers, concluding with a generous cheese topping.
- Lightly spray foil with non-stick spray, then cover the lasagna. Bake for 25 minutes. Remove foil and continue baking for an additional 25 minutes until cheese turns golden and sauce bubbles.
- Remove from oven and allow lasagna to rest for 15 minutes. This cooling period helps maintain structural integrity when serving. Cut into portions and enjoy the rich, layered flavors.
Notes
- Let meat brown thoroughly to enhance depth of flavor, creating a rich and robust sauce base.
- Drain excess fat completely to prevent greasy texture and maintain clean, appetizing lasagna.
- Simmer sauce slowly to allow ingredients to marry together, developing complex taste profile.
- Check seasoning levels toward end of cooking for perfect balanced flavor.
- Use room temperature ricotta for smoother, more spreadable cheese mixture.
- Slightly undercook pasta noodles during initial boiling since they’ll continue cooking in oven.
- Prevent noodle sticking by laying them flat with light olive oil coating.
- Create tight, even layers for consistent texture in every bite.
- Spray foil with non-stick spray to prevent cheese from pulling off when removing.
- Allow lasagna to rest after baking so layers set and cutting becomes easier.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 540
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 95 mg