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
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Maggiano’s Little Italy Lasagna from 2015 is a Straight-From-the-Restaurant Recipe.
Maggiano's Little Italy Lasagna Recipe
- 1 pound Ground Beef or Chuck
- 1 pound Italian Sausage
- 1 teaspoon Italian Seasoning
- 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
- Prepare Maggiano's Little Italy Lasagna Filling according to recipe below. Set aside.
- 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.
- 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.
- 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.
Maggiano's Little Italy Lasagna Filling Recipe
- 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
- 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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