Can I substitute the Italian sausage?

Yes, the article says different meats can be used for variety. Expect the sauce flavor to change because Italian sausage contributes seasoning as well as meat. Keep the ground beef if you want the same two-meat structure, and adjust seasoning to taste after simmering. Avoid treating a plain meat swap as identical, since the fennel and herb profile may seem less pronounced.

Can I add spinach or mushrooms?

Yes, spinach or mushrooms can be added to customize the lasagna. They will add vegetable texture among the meat sauce, ricotta, and noodles. Add them in a way that does not leave excess moisture in the layers, since a wet filling can loosen the slices. Keep the sauce, cheese mixture, and noodle layers even so every portion still has a balanced structure.

Can I assemble lasagna ahead?

Yes, the lasagna can be assembled a day ahead and refrigerated before baking. The layers have time to settle, which can make the casserole convenient for a planned dinner. Keep it covered so the top does not dry out while it waits. Bake it when ready to serve, and allow the baked pan to rest before cutting for cleaner portions.

How should I reheat leftover lasagna?

Reheat leftover lasagna in the oven, microwave, or a skillet over low heat. The oven is the article's preferred approach for keeping the layers intact and maintaining moisture. Covering it with foil helps prevent the top from browning too quickly during oven reheating. For the skillet method, add a small splash of water if needed to keep the portion from sticking.

Why is my lasagna too soft?

Soft lasagna usually comes from overcooked noodles or skipping the resting time. Cook the noodles only until al dente because they continue cooking during the covered and uncovered baking stages. Letting the baked pan sit for about 15 minutes helps the sauce and cheese layers set. Slice with a wide spatula after resting rather than cutting immediately from the bubbling dish.

Maggiano's Lasagna with Rich Meat Sauce and Creamy Ricotta

By Felix GrantOct 7, 2026

Prep

30 min

Cook

60 min

Total

90 min

Servings

Jump to recipe

Choose lean ground beef and good-quality Italian sausage for a deeply savory meat sauce with less excess grease. This Maggiano's-style lasagna layers that hearty sauce with creamy ricotta, mozzarella, Parmesan, and tender noodles for a bubbling baked pasta dinner.

Ground beef, sausage, onion, garlic, three tomato products, and dried herbs form the sauce, while fennel seeds add a distinct Italian-style note. Ricotta is mixed with egg, salt, pepper, and parsley before layering. Shredded mozzarella and grated Parmesan finish the top, giving the casserole its cheese-rich structure and browned surface.

The sauce should simmer for at least 30 minutes after the tomatoes and seasonings go in, allowing the meat and tomato mixture to come together. Cook the noodles only until al dente, because they continue cooking in the oven. Overcooked noodles are the common texture problem, leaving the finished layers soft instead of distinct.

Bake the assembled lasagna covered, then uncover it for the final bake until bubbly. Let it rest for about 15 minutes before slicing so the layers set. Serve family-style, with a green salad or garlic bread if desired; leftovers can be reheated in the oven, microwave, or skillet.

Why you'll love this recipe

Lean ground beef and Italian sausage build a substantial sauce, so two straightforward meats provide the savory base for every layered slice.
Three tomato products give the meat sauce body and concentration, while water keeps the mixture loose enough to spread evenly between noodles.
Ricotta, egg, parsley, salt, and pepper make a simple filling that stays creamy, so the cheese layer does not rely on extra ingredients.
Fennel seeds, dried basil, and Italian seasoning stretch familiar pantry spices into a more rounded sauce without obscuring the beef and sausage.
Mozzarella and Parmesan are used in separate roles, giving the top both a melted cheese layer and a savory grated finish.
The recipe makes nine servings, so a single 9-by-13-inch pan turns its meat, cheese, and noodle ingredients into a gathering-sized dinner.

Instructions

Brown the ground beef and Italian sausage in a large pot over medium heat until fully cooked.

Add the onion and garlic and sauté until soft.

Stir in the crushed tomatoes, tomato paste, tomato sauce, water, sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and parsley.

Simmer the meat sauce for at least 30 minutes.

Combine the ricotta cheese and egg in a mixing bowl.

Add the salt, pepper, and parsley to the ricotta mixture and mix until smooth.

Cook the lasagna noodles according to package instructions until al dente, then drain.

Spread a layer of meat sauce in the bottom of a 9-by-13-inch baking dish.

Place three noodles over the sauce.

Layer half of the ricotta mixture over the noodles, followed by one-third of the mozzarella.

Repeat the layers, ending with noodles topped with meat sauce, the remaining mozzarella, and Parmesan cheese.

Cover with aluminum foil and bake in a preheated 375°F (190°C) oven for about 45 minutes.

Remove the foil and bake for an additional 15 minutes, until bubbly.

Let the lasagna cool before serving.

FAQ

Choose lean ground beef for this lasagna. It gives the meat sauce beefy flavor while helping limit excess grease in the finished pan. The recipe pairs it with Italian sausage, so the beef does not need to carry every seasoning note alone. If the cooked meat leaves visible fat in the pot, drain it before adding the onion and garlic.

Maggiano's Lasagna with Rich Meat Sauce and Creamy Ricotta

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Dinner Pasta Casseroles Italian Party Baking

Maggiano's Lasagna with Rich Meat Sauce and Creamy Ricotta

Name: Maggiano's Lasagna with Rich Meat Sauce and Creamy Ricotta
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: Serves 9
Ingredients: 1 lb ground beef; 1 lb Italian sausage (casings removed); 1 large onion (finely chopped); 3 cloves garlic (minced); 2 cans crushed tomatoes (28 ounces each); 1 can tomato paste (6 ounces); 1 can tomato sauce (15 ounces); 0.5 cup water; 2 tbsp sugar; 1 tbsp dried basil leaves; 0.5 tsp fennel seeds; 1 tsp Italian seasoning; 1 tbsp salt (for the meat sauce); 0.25 tsp black pepper (for the meat sauce); 2 tbsp fresh parsley (chopped, for the meat sauce); 26 oz ricotta cheese; 1 large egg; 0.5 tsp salt (for the cheese mixture); 0.25 tsp black pepper (for the cheese mixture); 2 tbsp fresh parsley (chopped, for the cheese mixture); 12 lasagna noodles; 16 oz mozzarella cheese (shredded); 1 cup Parmesan cheese (grated)

By Felix GrantOct 7, 2026

Prep

30 min

Cook

60 min

Total

90 min

Servings

Jump to recipe

Why you'll love this recipe

Lean ground beef and Italian sausage build a substantial sauce, so two straightforward meats provide the savory base for every layered slice.
Three tomato products give the meat sauce body and concentration, while water keeps the mixture loose enough to spread evenly between noodles.
Ricotta, egg, parsley, salt, and pepper make a simple filling that stays creamy, so the cheese layer does not rely on extra ingredients.
Fennel seeds, dried basil, and Italian seasoning stretch familiar pantry spices into a more rounded sauce without obscuring the beef and sausage.
Mozzarella and Parmesan are used in separate roles, giving the top both a melted cheese layer and a savory grated finish.
The recipe makes nine servings, so a single 9-by-13-inch pan turns its meat, cheese, and noodle ingredients into a gathering-sized dinner.

Ingredients

Servings9

•1 lb ground beef
•1 lb Italian sausage (casings removed)
•1 large onion (finely chopped)
•3 cloves garlic (minced)
•2 cans crushed tomatoes (28 ounces each)
•1 can tomato paste (6 ounces)
•1 can tomato sauce (15 ounces)
•0.5 cup water
•2 tbsp sugar
•1 tbsp dried basil leaves
•0.5 tsp fennel seeds
•1 tsp Italian seasoning
•1 tbsp salt (for the meat sauce)
•0.25 tsp black pepper (for the meat sauce)
•2 tbsp fresh parsley (chopped, for the meat sauce)
•26 oz ricotta cheese
•1 large egg
•0.5 tsp salt (for the cheese mixture)
•0.25 tsp black pepper (for the cheese mixture)
•2 tbsp fresh parsley (chopped, for the cheese mixture)
•12 lasagna noodles
•16 oz mozzarella cheese (shredded)
•1 cup Parmesan cheese (grated)

Instructions

1
Brown the ground beef and Italian sausage in a large pot over medium heat until fully cooked.
2
Add the onion and garlic and sauté until soft.
3
Stir in the crushed tomatoes, tomato paste, tomato sauce, water, sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and parsley.
4
Simmer the meat sauce for at least 30 minutes.
5
Combine the ricotta cheese and egg in a mixing bowl.
6
Add the salt, pepper, and parsley to the ricotta mixture and mix until smooth.
7
Cook the lasagna noodles according to package instructions until al dente, then drain.
8
Spread a layer of meat sauce in the bottom of a 9-by-13-inch baking dish.
9
Place three noodles over the sauce.
10
Layer half of the ricotta mixture over the noodles, followed by one-third of the mozzarella.
11
Repeat the layers, ending with noodles topped with meat sauce, the remaining mozzarella, and Parmesan cheese.
12
Cover with aluminum foil and bake in a preheated 375°F (190°C) oven for about 45 minutes.
13
Remove the foil and bake for an additional 15 minutes, until bubbly.
14
Let the lasagna cool before serving.