Homestyle Maggiano’s Lasagna Melted provolone and Parmesan, layers of tender pasta and a rich, slow-simmered meat sauce—this lasagna brings all the warmth and flavor of Maggiano’s Little Italy right into your kitchen. Perfect for family gatherings or a cozy weekend dinner, it’s a comforting classic elevated by fresh herbs and high-quality cheeses.
Why You’ll Love Homestyle Maggiano’s Lasagna
Every bite delivers a perfect balance of savory beef and sausage, bright tomato sauce, and creamy cheeses. Homemade filling simmers for hours to deepen its flavor, while fresh or dried pasta sheets make assembly a breeze. Whether you’re cooking for a crowd or meal-prepping for the week, this lasagna promises restaurant-quality taste with cozy, homemade charm.
Ingredients Of Homestyle Maggiano’s Lasagna
Meats
• 1 pound Ground Beef or Chuck
• 1 pound Italian Sausage
• 1 teaspoon Italian Seasoning
Filling
• 2 tablespoons Olive Oil
• 1 medium Yellow Onion, finely chopped
• 3 cloves Garlic, minced
• 28-ounce can Crushed Tomatoes
• 15-ounce can Tomato Sauce
• 6-ounce can Tomato Paste
• ½ cup Water
• 1 teaspoon Sugar
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper
• 1 tablespoon Fresh Basil, chopped (or 1 teaspoon dried)
• 1 tablespoon Fresh Parsley, chopped (or 1 teaspoon dried)
• ½ teaspoon Red Pepper Flakes (optional)
Assembly
• 6 fresh Pasta Sheets or dried Pasta Sheets
• 3½ quarts Maggiano’s Little Italy Lasagna Filling (prepared above)
• 12 ounces Marinara Sauce (store-bought or homemade)
• 1 cup Parmesan Cheese, grated
• 10 ounces Provolone Cheese, grated
• Additional Marinara Sauce, for serving
• Additional Grated Parmesan Cheese, for serving
Directions
1. Prepare the filling: In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the garlic and cook 30 seconds more until fragrant.
2. Brown the meats: Push the onion mixture to one side, add ground beef and Italian sausage to the pot. Break them up with a spoon, then season with Italian seasoning, salt, and pepper. Cook until no pink remains, about 7–8 minutes, stirring to ensure even browning.
3. Build the sauce: Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Add sugar to balance acidity, then fold in fresh basil, parsley, and red pepper flakes if using. Bring the sauce to a gentle boil.
4. Simmer to develop flavor: Reduce heat to low, cover partially, and let the sauce simmer for 45 minutes, stirring occasionally. Adjust seasoning with extra salt, pepper or sugar if needed.
5. Preheat oven: Set your oven to 375°F (190°C) and position a rack in the center.
6. Layer the lasagna: Spread 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish. Arrange two pasta sheets side by side over the sauce. Spoon about 1 quart of meat filling evenly on top, followed by ¼ cup marinara, one-third of the Parmesan, and one-third of the provolone. Repeat for a second layer, then a third.
7. Finish the top: Place the final pasta sheet over the last cheese layer. Spread the remaining marinara sauce, then sprinkle with the remaining Parmesan and provolone.
8. Bake covered: Tightly cover the dish with aluminum foil and bake for 25 minutes.
9. Brown the cheese: Remove the foil and bake another 10–12 minutes, until the cheese is melted, bubbling, and beginning to turn golden.
10. Rest before serving: Let the lasagna sit at room temperature for 15 minutes to firm up. Slice into squares and serve with extra marinara and Parmesan on the side.
Pro Tips and Variations
• Homemade vs. Store-bought: A high-quality store-bought marinara works in a pinch, but homemade sauce brings deeper flavor.
• Pasta choices: Fresh lasagna noodles cook quickly—no need to pre-boil. If using dried, either cook per package instructions or ensure your sauce is slightly thinner.
• Herb boost: Stir 1 teaspoon of finely grated lemon zest into the filling just before simmering for a bright lift.
• Cheese swaps: Swap provolone for low-moisture mozzarella or include a layer of creamy ricotta mixed with an egg and chopped parsley.
• Make-ahead: Fully assemble, cover tightly, and refrigerate up to 24 hours. Add 10 extra minutes to baking time if going straight from fridge to oven.
Serving Suggestions
• Serve with garlic breadsticks or a crisp Caesar salad for a well-rounded Italian feast.
• A chilled glass of Chianti or Sangiovese pairs beautifully with the rich meat sauce.
• For a light counterpoint, offer a simple arugula salad tossed in lemon vinaigrette.
Storage/Reheating
• Refrigerator: Store cooled leftovers in an airtight container up to 4 days.
• Freezer: Wrap the entire unbaked lasagna or individual slices tightly in foil and freeze up to 3 months.
• Reheat: From fridge, bake at 350°F (175°C) for 15–20 minutes, covered. From frozen, bake at 350°F for 45–60 minutes until heated through. Microwave individual slices on high in 1-minute increments until warm.
Notes
• For an extra-velvety filling, skim excess fat after browning the meat.
• A longer, gentler simmer (up to 1½ hours) intensifies the sauce’s depth.
• Allowing the lasagna to rest is crucial for neat, intact slices.
FAQs
Can I use no-boil lasagna noodles?
Yes—just be sure your filling and marinara sauce are slightly looser so the noodles can absorb enough moisture.
Is it OK to freeze before baking?
Absolutely. Assemble, seal well, and freeze. Bake uncovered from frozen at 350°F for about 75 minutes, covering loosely with foil if browning too quickly.
How do I prevent a watery lasagna?
Drain or simmer off extra liquid from your sauce before layering. Using higher-protein, low-moisture cheeses also helps.
Can I make this vegetarian?
Omit the meats and double the vegetables—try a mix of mushrooms, zucchini, and spinach sautéed in olive oil with garlic and Italian seasoning.
Conclusion
With its layers of rustic meat sauce, tender pasta, and gooey cheeses, this copycat Homestyle Maggiano’s Lasagna is destined to become a staple. Handcrafted filling, simple assembly, and reliable make-ahead options mean you’ll enjoy authentic Italian comfort food any night of the week. Buon appetito!
