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Maggiano’s-Style Lasagna

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This rich and cheesy homemade lasagna is inspired by Maggiano’s Little Italy! With layers of tender pasta, savory meat sauce, creamy ricotta, and plenty of melted cheese, it’s a comfort food classic perfect for family dinners or special occasions.

Ingredients

Scale

For the Meat Sauce:

  • 1 lb (450g) ground beef (or half beef, half Italian sausage)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • ¼ cup tomato paste
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes (optional, for heat)
  • 1 tbsp olive oil
  • ½ cup water or red wine (for depth of flavor)

For the Cheese Filling:

  • 1 (15 oz) container ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • 1 tbsp chopped fresh parsley (or 1 tsp dried parsley)

For the Layers:

  • 12 lasagna noodles, cooked al dente
  • 2 cups shredded mozzarella cheese
  • ½ cup shredded provolone cheese (for extra flavor, optional)

Instructions

1. Make the Meat Sauce

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and sauté until soft (about 3 minutes), then add garlic and cook for 30 seconds.
  3. Add ground beef and cook until browned. Drain excess fat.
  4. Stir in crushed tomatoes, tomato sauce, tomato paste, salt, pepper, Italian seasoning, and red pepper flakes.
  5. Pour in water or red wine, bring to a simmer, and cook for 20 minutes, stirring occasionally.

2. Prepare the Cheese Mixture

  1. In a bowl, mix ricotta, egg, Parmesan, and parsley until smooth.

3. Assemble the Lasagna

  1. Preheat oven to 375°F (190°C).
  2. Spread ½ cup meat sauce on the bottom of a 9×13-inch baking dish.
  3. Layer 3 lasagna noodles, followed by ⅓ of the ricotta mixture, ⅓ of the meat sauce, and ¼ of the mozzarella & provolone.
  4. Repeat layers twice more, ending with noodles, sauce, and the remaining cheese on top.

4. Bake & Serve

  1. Cover with foil and bake for 30 minutes.
  2. Remove foil and bake for 15 more minutes, until cheese is golden and bubbly.
  3. Let rest for 10 minutes before slicing.

5. Enjoy!

  • Serve with garlic bread and a fresh salad for the ultimate meal!

Notes

  • Make it ahead: Assemble the lasagna a day in advance and refrigerate before baking.
  • Want it extra rich? Add ½ cup of béchamel sauce between layers.
  • Storage: Keeps well in the fridge for 4 days or freeze for up to 3 months.

Find it online: https://ukfinda.com/maggianos-style-lasagna/