Maggiano’s Little Italy is renowned for its classic Italian-American dishes, and their lasagna is a true showstopper. Layers of tender pasta, rich meat sauce, creamy béchamel, and melted cheese come together in a symphony of flavors and textures. While dining at Maggiano’s is always a treat, recreating their iconic lasagna at home is incredibly rewarding. This recipe will guide you through every step to achieve that authentic, hearty, and utterly delicious Maggiano’s experience in your own kitchen. Prepare for your home to be filled with irresistible aromas and your family to be begging for seconds!
The Heart of the Matter: The Meat Sauce
A truly great lasagna starts with an exceptional meat sauce. This isn’t just any bolognese; it’s a slow-simmered, deeply flavorful concoction that forms the backbone of the entire dish.
Ingredients for the Meat Sauce:
- 2 tablespoons olive oil
- 2 pounds ground beef (80/20 lean is ideal for flavor)
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1/2 cup water or vegetable broth
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a little kick)
- 1 teaspoon sugar (to balance acidity)
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish, optional)
Instructions for the Meat Sauce:
- Brown the Meat: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef, breaking it up with a spoon. Cook until thoroughly browned, about 8-10 minutes. Drain off any excess fat.
- Sauté Aromatics: Add the chopped onion to the pot with the browned beef. Cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Build the Sauce: Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor. Pour in the crushed tomatoes, tomato sauce, and water or vegetable broth. Add the dried oregano, dried basil, red pepper flakes (if using), and sugar. Stir everything together until well combined.
- Simmer and Season: Bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it simmer for at least 1 hour, or up to 2-3 hours for the best flavor, stirring occasionally to prevent sticking. The longer it simmers, the more the flavors will meld and intensify. Season with salt and freshly ground black pepper to taste. Remember to taste and adjust seasonings as needed. If the sauce becomes too thick, you can add a little more water or broth.
The Creamy Dream: The Ricotta and Cheese Filling
No lasagna is complete without a rich, creamy cheese filling. This recipe uses a combination of ricotta, mozzarella, and Parmesan to create a luscious layer that contrasts beautifully with the robust meat sauce.
Ingredients for the Ricotta and Cheese Filling:
- 32 ounces (2 pounds) whole milk ricotta cheese
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese, plus more for sprinkling
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups (about 1 pound) shredded mozzarella cheese, divided
Instructions for the Ricotta and Cheese Filling:
- Combine Ingredients: In a large mixing bowl, combine the whole milk ricotta cheese, lightly beaten egg, 1/2 cup grated Parmesan cheese, chopped fresh parsley, dried basil, salt, and black pepper.
- Mix Thoroughly: Stir all the ingredients together until they are thoroughly combined and smooth. This is your creamy, cheesy layer that will bring moisture and richness to your lasagna. Set aside.
The Foundation: The Lasagna Noodles
For the best results and an authentic texture, using traditional lasagna noodles is recommended. While no-boil noodles can be a time-saver, boiling traditional noodles ensures they have the perfect al dente bite.
Ingredients for the Lasagna Noodles:
- 1 (12-16 ounce) package lasagna noodles (about 12-15 noodles)
- Salt for boiling water
Instructions for the Lasagna Noodles:
- Boil Water: Bring a large pot of heavily salted water to a rolling boil.
- Cook Noodles: Add the lasagna noodles to the boiling water, stirring occasionally to prevent sticking. Cook according to package directions until al dente (firm to the bite). Do not overcook, as they will continue to cook in the oven.
- Drain and Rinse: Drain the cooked noodles and rinse them briefly under cold water to prevent them from sticking together. Lay them flat on a clean baking sheet or parchment paper to prevent clumping while you assemble the lasagna.
Assembling Your Masterpiece: The Layering Process
Now for the exciting part – bringing all the components together! Layering is key to a beautiful and well-structured lasagna.
What You’ll Need:
- A 9×13-inch baking dish, at least 3 inches deep
- Your prepared meat sauce
- Your prepared ricotta and cheese filling
- Your cooked lasagna noodles
- The remaining shredded mozzarella cheese
Instructions for Assembly:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Sauce the Bottom: Spread about 1 to 1 1/2 cups of meat sauce evenly over the bottom of your 9×13-inch baking dish. This prevents the noodles from sticking and provides moisture.
- First Noodle Layer: Arrange a single layer of cooked lasagna noodles over the sauce. You’ll likely use 3-4 noodles, overlapping slightly if necessary, to cover the bottom of the dish. You may need to trim noodles to fit.
- Ricotta Layer: Evenly spread half of the ricotta cheese mixture over the noodles.
- Mozzarella Layer: Sprinkle about 1/3 of the shredded mozzarella cheese over the ricotta layer.
- Second Sauce Layer: Spoon about 1 1/2 to 2 cups of meat sauce over the mozzarella, spreading it gently to cover.
- Repeat Layers: Place another layer of lasagna noodles on top of the meat sauce.
- Remaining Ricotta: Spread the remaining half of the ricotta cheese mixture over this noodle layer.
- More Mozzarella: Sprinkle another 1/3 of the shredded mozzarella cheese over the ricotta.
- Final Noodle Layer: Add the final layer of lasagna noodles.
- Top with Sauce and Cheese: Cover this last noodle layer with the remaining meat sauce.
- The Grand Finale Cheese: Generously sprinkle the remaining shredded mozzarella cheese and a good dusting of Parmesan cheese over the top of the lasagna. This will create that beautiful, bubbly, golden-brown crust.
Baking to Perfection
The final step is to bake your lasagna until it’s hot, bubbly, and golden-brown.
Instructions for Baking:
- Cover and Bake: Cover the baking dish tightly with aluminum foil. This helps to steam the noodles and cook the lasagna evenly without burning the cheese.
- Initial Bake: Bake for 25 minutes.
- Uncover and Continue Baking: Remove the foil and continue baking for another 20-25 minutes, or until the cheese is melted, bubbly, and golden-brown, and the edges are slightly browned. If the cheese is browning too quickly, you can loosely tent it with foil again.
- Rest Time is Crucial: This is arguably the most important step! Once baked, remove the lasagna from the oven and let it rest for at least 15-20 minutes before slicing and serving. This allows the layers to set, preventing the lasagna from falling apart when you cut into it. If you cut it too soon, it will be a messy (though still delicious) affair.
Serving Suggestions
Maggiano’s Lasagna is a complete meal in itself, but it pairs wonderfully with a few simple sides.
- A fresh green salad with a light vinaigrette
- Crusty garlic bread or a warm baguette to sop up any extra sauce
- Steamed or roasted green vegetables like asparagus or broccoli
Tips for Success and Variations
- Make Ahead: Lasagna is a fantastic make-ahead meal! You can assemble the entire lasagna, cover it tightly with plastic wrap and then foil, and refrigerate it for up to 24 hours before baking. If baking from cold, you may need to add an extra 10-15 minutes to the covered baking time.
- Freezing: For a truly convenient meal, you can freeze unbaked or baked lasagna.
- Unbaked: Assemble the lasagna in a freezer-safe dish, cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking, then bake as directed (you might need extra covered baking time).
- Baked: Let the baked lasagna cool completely. Cut into individual portions and wrap each portion tightly in plastic wrap, then foil. Freeze for up to 3 months. Reheat in the oven or microwave.
- Spice It Up: If you like a little heat, increase the red pepper flakes in the meat sauce.
- Herb Power: Don’t be shy with fresh herbs! A sprinkle of fresh basil or parsley over individual servings can brighten the flavors and add a lovely visual touch.
- Cheese Choice: While mozzarella and Parmesan are classic, feel free to experiment with a small amount of provolone for an extra layer of flavor in your cheese blend.
- Vegetable Boost (Optional): If you wish to add more vegetables, you can finely dice carrots and celery and sauté them with the onion in the meat sauce for a traditional soffritto base. You could also layer in some sautéed spinach or mushrooms with the ricotta.
Making Maggiano’s Lasagna at home is a labor of love, but every moment spent is worth it when you pull that golden, bubbly dish from the oven. The rich meat sauce, the creamy ricotta, the tender noodles, and the abundance of melted cheese create an unforgettable meal that will transport you straight to the heart of Italian-American comfort food. Enjoy the process, and most importantly, enjoy every delicious bite!