Maggiano's Lasagna Family Style

• Ground beef: Choose an 80 percent lean beef for more flavor and richness in the sauce
• Italian sausage: Mild or spicy will work Remove from casings so it blends into the sauce Ensure fresh sausage from a reputable butcher
• Finely chopped onion: Look for heavy firm onions for best flavor
• Minced garlic: Use fresh cloves for more punch Peel and mince just before using
• Crushed tomatoes: Choose high quality canned tomatoes San Marzano style if you can find them
• Tomato paste and tomato sauce: Adds depth and thickness Stick with unsweetened brands
• Water: Just enough to thin out the sauce as it simmers
• Sugar: Balances the acidity of the tomatoes Use regular white sugar
• Dried basil leaves: Use fresh if available
• Fennel seeds: Key to that Italian sausage flavor Buy whole seeds and crush for freshness
• Italian seasoning: A blend of classic Mediterranean herbs
• Salt and black pepper: You will use both to season the sauce and the cheese filling
• Fresh parsley: Adds color and a pop of freshness Chop just before adding
• Ricotta cheese: Choose whole milk ricotta for creaminess Look for minimal additives
• Egg: Helps bind the cheese mixture together
• Lasagna noodles: Use classic dried noodles not no-boil Cook right before layering
• Mozzarella cheese: Shred your own for better melt and flavor
• Parmesan cheese: Freshly grated tastes best Buy a wedge and grate at home

Step-by-Step Instructions

Sauté the Meats and Aromatics:

In a large pot over medium heat add the ground beef Italian sausage onion and garlic Cook until browned throughout and the onions are soft about ten minutes Stir occasionally and break up the meat thoroughly Drain off any excess fat from the pot to keep the sauce from becoming greasy

Build the Tomato Sauce:

Add crushed tomatoes tomato paste tomato sauce and water into the pot Stir well to combine Scatter in sugar basil fennel Italian seasoning salt pepper and fresh parsley Mix everything together thoroughly This layering of spices and herbs creates a deep traditional flavor Bring to a simmer over low heat

Simmer the Sauce:

Cover and cook the sauce very gently for about ninety minutes Stir from time to time to prevent sticking This slow simmer makes the sauce rich and lets all the flavors meld together Taste and adjust seasoning if needed

Prepare the Cheese Mixture:

In a medium mixing bowl combine ricotta cheese egg salt pepper and parsley Stir until completely smooth This filling should be creamy and well blended so every bite of lasagna has a bit of cheese

Cook the Lasagna Noodles:

Fill a large pot with water add salt and bring to a boil Cook the lasagna noodles per the package instructions until just al dente not too soft Drain and rinse with cold water This step keeps noodles from sticking together while you assemble the dish

Preheat and Layer:

Preheat your oven to 375 degrees Fahrenheit Spoon about one cup of the meat sauce onto the bottom of a large baking dish layer three noodles across then spread a third of the ricotta mixture evenly over them Sprinkle with some mozzarella and Parmesan cheese

Finish the Layers:

Repeat the layers meat sauce noodles cheese mixture and more mozzarella and Parmesan Continue until all the ingredients are used up ending with a generous topping of mozzarella and Parmesan

Bake to Melted Perfection:

Cover the dish tightly with aluminum foil Spray the foil with nonstick spray to keep the cheese from sticking Bake for twenty five minutes then remove the foil and continue baking for another twenty five minutes The top should be golden and bubbling Let the lasagna rest before serving so it slices cleanly

Pin