Maggiano’s Little Italy Lasagna Recipe
Maggiano’s Little Italy Lasagna is a hearty and indulgent classic, featuring layers of perfectly cooked pasta, rich marinara sauce, savory Italian sausage, ground beef, and creamy ricotta cheese, all baked to perfection.
Make this Straight-From-the-Restaurant Maggiano’s Little Italy Lasagna Recipe at home. “Mom’s Lasagna is layered with crumbled meatballs & sausage, ricotta, with your choice of marinara or meat sauce.”
Photo by Clarke Thomas
Maggiano’s Little Italy Lasagna
A Maggiano’s Little Italy Copycat Recipe
Straight-From-the-Restaurant
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Maggiano’s Little Italy Lasagna from 2015 is a Straight-From-the-Restaurant Recipe.
Maggiano's Little Italy Lasagna Recipe
Make this Straight-From-the-Restaurant Maggiano's Little Italy Lasagna Recipe at home. "Mom’s Lasagna is layered with crumbled meatballs & sausage, ricotta, with your choice of marinara or meat sauce."
Yield: 10 Servings
Ingredients
Meats
- 1 pound Ground Beef or Chuck
- 1 pound Italian Sausage
- 1 teaspoon Italian Seasoning
Assembly
- 6 fresh Pasta Sheets or dried Pasta Sheets
- 3 1/2 quarts Maggiano's Little Italy Lasagna Filling Recipe Below
- 12 ounces Marinara Sauce store bought or homemade
- 1 cup Parmesan Cheese
- 10 ounces grated Provolone Cheese
- Additional Marinara to serve
- Additional Grated Parmesan Cheese to serve
Instructions
- Prepare Maggiano's Little Italy Lasagna Filling according to recipe below. Set aside.
Meats
- Place a large sauté pan over medium heat.
- Add Italian sausage, ground beef and Italian seasoning. Cook until browned. Remove from heat, drain and set aside for assembly.
Assembly
- If using dried pasta sheets, prepare according to package directions. Drain. Set aside.
- Using rubber spatula, spread 1/2 cup marinara sauce on bottom of 8-quart baking pan.
- Lay a sheet (or layer) of pasta over sauce.
- Spread 3 cups of lasagna filling evenly over pasta with spatula.
- Spread 3/4 cup of cooked meat evenly over filling.
- Spread 1/4 cup of marinara sauce evenly over filling.
- Sprinkle 1/4 cup Parmesan cheese on top.
- Place another pasta sheet on top.
- Repeat, creating a total of 6 layers of pasta and 5 layers of filling.
- Spread 1/4 cup of marinara on top.
- This can be done to here in advance. Cover lasagna with 2 layers of plastic wrap and then 2 layers of aluminum foil. Store in the refrigerator, up to a day, until ready to cook.
Cook
- Preheat oven to 350°F.
- Remove aluminum foil and plastic wrap, if using.
- Place lasagna in preheated oven. Bake for about 2 1/2 hours, or until instant read thermometer reads 155°F.
- Remove from oven. Sprinkle grated Provolone over top to melt. Allow lasagna to rest for 15 minutes.
- Cut into portions and serve with additional marinara and grated Parmesan.
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Maggiano's Little Italy Lasagna Filling Recipe
Ingredients
- 4 Whole Eggs
- 1 cup Parmesan Cheese
- 3 pounds Ricotta Cheese
- 1 1/2 teaspoon finely minced Garlic
- 1/2 cup All-Purpose Flour
- 1 1/2 teaspoon Salt
- 1/2 teaspoon freshly ground Black Pepper to taste
Instructions
- In large mixing bowl, add eggs, Parmesan cheese, ricotta cheese and garlic. Mix well with a whisk.
- Add flour, salt and pepper, to taste. Mix until completely incorporated.
- Scrape down sides of bowl. Mix again.
- Set aside. This can be done in advance. Store, covered, in the refrigerator, up to a day, until ready to use.
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Photo of “Maggianos Lasagna” is by Clarke Thomas and is used by permission under the Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode. Thank you, Clarke Thomas. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe was shared by Maggiano’s Little Italy on their blog (page no longer active) and on a Recipe Card published by Maggiano’s Little Italy, found on Pinterest. Additional Information Courtesy of Wikipedia and is used by permission.
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March 4, 2022 @ 1:52 am
I love Maggiano”s Mom’s Lasagna and I wanted to try this recipe. Is it correct that it needs to bake for 2.5 hours?
Hi Tori,
Thank you for the question.
Since this recipe comes straight from Maggiano’s, we are gonna have to say yes, it needs to bake for about 2 1/2 hours.
However, it also says “… or until instant read thermometer reads 155°F”. So you could start checking the temperature after about 1 1/2 hours and pull it out as soon as it hits 155°F.
Since all the ingredients are precooked (meat, noodles) or safe to eat (tomato sauce, cheese) you can probably eat it anytime and feel safe. But we would suggest doing as the recipe says.
Thanks for the question. We hope you enjoy the Lasagna. – James and Mark
June 9, 2022 @ 12:20 pm
I don’t think 1/2 cup of flour for filling is correct. Another copy cat recipe only calls for 1/2 teaspoon.
Hi Ln
Thank you for your comment.
You may be right. The problem is – This is a Straight-from-the-Restaurant recipe. It was available on Maggianos’ website between 2015 and 2020 (but is no longer there) and as a take-home recipe card at some time. Alton found it on the Internet Archive.
We just checked (https://web.archive.org/web/20150801004310/http://www.maggianos.com/blog/maggianos-celebrates-national-lasagna-day-2015 if you want to look) and it does say 1/2 cup.
It is possible that Maggiano’s printed it wrong. Or that the other copycat site you mentioned changed it to the 1/2 teaspoon amount, because it sounds more realistic or after experimenting.
We don’t know. But we are gonna stick to what Maggiano’s published until we hear differently.
We hate to ask our readers to try something that may not work – But if you do have some input after experimenting, please let us and all our readers know.
Thank You,
James