Description
This hearty Maggiano’s-style lasagna layers rich beef and sausage meat sauce with creamy ricotta, tender noodles, and melted mozzarella. It holds structure beautifully and delivers bold, nostalgic flavor in every slice.
Ingredients
1 pound ground beef (80/20)
1/2 pound mild Italian sausage
1 yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon olive oil
1 can (28 ounces) crushed San Marzano tomatoes
2 tablespoons tomato paste
1/2 cup red wine (or beef broth)
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
15 ounces whole milk ricotta cheese
1 large egg
1/3 cup grated Parmesan cheese
2 tablespoons chopped parsley
3 cups shredded mozzarella cheese
9 oven-ready lasagna noodles
Extra Parmesan for topping
Chopped parsley or basil for garnish
Instructions
1. Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, then add garlic and cook 1 minute.
2. Add ground beef and sausage, breaking it up and browning completely. Drain excess fat.
3. Stir in tomato paste and cook for 2 minutes to deepen flavor.
4. Add crushed tomatoes, red wine (or broth), sugar, oregano, basil, salt, and pepper. Simmer uncovered for 25–30 minutes until thickened.
5. In a bowl, combine ricotta, egg, Parmesan, and parsley. Mix until smooth and seasoned.
6. Preheat oven to 375°F (190°C).
7. Spread a small amount of meat sauce on the bottom of a 9×13-inch baking dish.
8. Layer 3 noodles, then half the ricotta mixture, followed by meat sauce and a sprinkle of mozzarella. Repeat.
9. Top with final 3 noodles, remaining sauce, mozzarella, and extra Parmesan.
10. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 20–25 minutes until bubbly and browned.
11. Let rest for 25–30 minutes before slicing and serving.
12. Garnish with parsley or basil and serve warm.
Notes
Allow lasagna to rest after baking to ensure clean slices.
Use whole milk ricotta for structure and creaminess; avoid watery substitutes.
For make-ahead ease, assemble up to two days in advance and refrigerate unbaked.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 7g
- Sodium: 820mg
- Fat: 33g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg
Keywords: lasagna, beef lasagna, Maggiano's, Italian pasta, layered pasta bake