Maggiano's Classic Lasagna Bake (Print-Friendly Version)
Rich lasagna layered with beef, sausage, and creamy cheeses for classic Italian comfort.
# What You’ll Need to Make This:
→ Meat Sauce
01 -
450 g ground beef
02 -
450 g Italian sausage, casings removed
03 -
1 large onion, finely chopped
04 -
3 cloves garlic, minced
05 -
2 cans (794 g each) crushed tomatoes
06 -
1 can (170 g) tomato paste
07 -
1 can (425 g) tomato sauce
08 -
120 ml water
09 -
2 tablespoons sugar
10 -
1 tablespoon dried basil leaves
11 -
0.5 teaspoon fennel seeds
12 -
1 teaspoon Italian seasoning
13 -
1 tablespoon salt
14 -
0.25 teaspoon black pepper
15 -
2 tablespoons fresh parsley, chopped
→ Cheese Filling
16 -
740 g ricotta cheese
17 -
1 large egg
18 -
0.5 teaspoon salt
19 -
0.25 teaspoon black pepper
20 -
2 tablespoons fresh parsley, chopped
→ Assembly
21 -
12 lasagna noodles
22 -
450 g mozzarella cheese, shredded
23 -
1 cup grated Parmesan cheese
# How to Prepare:
01 -
In a large pot set over medium heat, cook the ground beef, Italian sausage, onion, and garlic until the meat is well browned. Drain excess fat.
02 -
Add crushed tomatoes, tomato paste, tomato sauce, and water to the pot. Stir in sugar, dried basil, fennel seeds, Italian seasoning, salt, black pepper, and chopped parsley. Cover and simmer for 90 minutes, stirring occasionally.
03 -
In a mixing bowl, combine ricotta cheese, egg, salt, black pepper, and chopped parsley. Stir until smooth and homogenous.
04 -
Cook lasagna noodles in a large pot of boiling salted water according to package instructions. Drain well and rinse with cold water. Set aside.
05 -
Set oven to 190°C (375°F).
06 -
Spread 240 ml (about 1 cup) of meat sauce in the base of a 23x33 cm (9x13-inch) baking dish.
07 -
Arrange 3 lasagna noodles lengthwise atop the sauce.
08 -
Spread one third of the ricotta mixture over noodles. Scatter a third of the shredded mozzarella and about 60 ml (1/4 cup) Parmesan on top.
09 -
Repeat with meat sauce, noodles, cheese filling, mozzarella, and Parmesan to build a total of three layers. Finish with remaining mozzarella and Parmesan as the top layer.
10 -
Cover the dish with aluminium foil, ensuring it does not touch the cheese (coat foil with cooking spray if needed). Bake for 25 minutes.
11 -
Remove foil and continue to bake uncovered for an additional 25 minutes, or until top is golden and sauce bubbles at edges.
12 -
Remove lasagna from oven and let cool for 15 minutes to allow layers to set before portioning.
# Extra Tips:
01 -
Allowing the lasagna to rest after baking prevents the layers from separating and yields cleaner servings.