Description
Layers of rich, hearty Maggiano’s-style lasagna promise a classic Italian comfort feast that transports diners straight to a rustic Roman kitchen. Melted cheeses, robust marinara, and perfectly seasoned meat create a soul-warming dish you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- 1 pound (450 grams) ground beef (or half beef, half Italian sausage)
- 1 container (15 ounces) ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- ½ cup shredded provolone cheese
- ½ cup grated Parmesan cheese
Vegetables and Aromatics:
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
Sauces and Seasonings:
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- ¼ cup tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon olive oil
- ½ cup water or red wine (for depth of flavor)
- 12 lasagna noodles, cooked al dente
Instructions
- Craft a robust meat sauce by sautéing onions and garlic in heated olive oil until fragrant and translucent.
- Incorporate ground beef, browning thoroughly and eliminating excess fat to concentrate rich flavors.
- Enhance the sauce with crushed tomatoes, tomato sauce, and tomato paste, seasoning generously with Italian herbs, salt, pepper, and red pepper flakes.
- Introduce red wine or water to the sauce, allowing it to simmer and develop deep, complex flavors for approximately 20 minutes.
- While sauce reduces, prepare the creamy cheese mixture by whisking ricotta, egg, grated Parmesan, and chopped parsley until smooth and well-integrated.
- Preheat the oven to 375F, preparing a 9×13-inch baking dish with an initial thin layer of meat sauce to prevent sticking.
- Construct lasagna layers methodically: arrange lasagna noodles, spread ricotta mixture, ladle meat sauce, and sprinkle mozzarella and provolone cheeses.
- Repeat layering process twice, ensuring the final top layer is generously covered with remaining cheese for a golden, crispy finish.
- Shield lasagna with aluminum foil and bake for 30 minutes, then uncover and continue baking until cheese turns golden and sauce bubbles.
- Allow lasagna to rest for 10 minutes, enabling layers to set and flavors to meld before slicing.
- Serve with warm garlic bread and a crisp green salad for a complete, satisfying meal.
Notes
- Customize meat sauce by using ground turkey or plant-based crumbles for a lighter, healthier version that maintains rich flavor complexity.
- Prevent lasagna from becoming watery by draining ricotta cheese in a cheesecloth for 30 minutes before mixing, ensuring a firmer texture.
- Enhance depth of flavor by incorporating a splash of red wine or balsamic vinegar into the meat sauce, creating more robust Mediterranean-inspired undertones.
- Simplify preparation by using no-boil lasagna noodles, which reduce cooking time and eliminate the hassle of pre-cooking pasta sheets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg