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Mom’s Lasagna Recipe

by Keith Brunell - Dallas, TX | Written on January 17, 2012

Lasagna is a classic Italian dish and one of our favorites! This recipe can be easily multiplied and is perfect for any occasion.

6 Fresh Pasta Sheets
3 ½ Qts Lasagna Filling (see recipe)
1 lb. Ground Beef (optional for vegetarians)
1 lb. Italian Sausage (optional for vegetarians)
1 tsp. Italian Seasoning (optional for vegetarians)
1 Jar Maggiano’s Marinara Sauce
1 Cup Parmesan Cheese
10 oz Grated Provolone Cheese

Filling: (3.5 quarts)
4 Whole Eggs
1 Cup Parmesan Cheese
3 lbs Ricotta Cheese
1½ tsp Garlic, finely minced
½ Cup All-purpose Flour
1½ tsp Kosher Salt
½ tsp Black Pepper

1. In large mixing bowl, add the eggs, Parmesan cheese, ricotta cheese and garlic.
2. Mix well with whisk. Add the flour and salt & pepper. Mix until completely incorporated.
3. Scrape down sides of bowl – mix againto be sure all is incorporated.
4. Use immediately or refrigerate.

Meat option:
1. In a large saute pan, cook Italian sausage, ground beef and Italian seasoning over medium heat, until browned. Drain and set aside for assembly.

1. Using rubber spatula, spread ½ cup marinara sauce on bottom of 8 qt. baking pan. Lay a sheet (or layer) of pasta over sauce.
2. Spread 3 cups of lasagna filling evenly over pasta with spatula. Spread 3/4 cup of cooked meat evenly over filling (optional). Spread 3 oz of marinara sauce evenly over filling. Sprinkle 1/4 cup Parmesan cheese on top. Place another pasta sheet on top.
3. Repeat, creating a total of 6 layers of pasta and 5 layers of filling. Spread 1/4 cup of marinara on top.
4. Cover lasagna with two layers of plastic wrap. Then 2 layers of aluminum foil. If you like, you can store in refrigerator overnight.

To Cook:
1. Bake in a 350° oven for approximately 2 ½ hours or until instant read thermometer reads 155°.
2. Melt grated Provolone over top and allow to rest for 15 minutes.
3. Cut into portions and serve with additional marinara and grated Parmesan.

Serves 10.

Print this recipe!

  • Jjpleimann

    The illustration shows meat.  Is that included in your marinara sauce? Can we have the recipe for that?

  • Maggiano’s Marketing

    The picture is of our Mom’s Lasagna served in the restaurant. The recipe is for a traditional cheese lasagna. I can deifintely add a line for the optional addition of meat to the lasaga. Thank you!

  • Marilyn

    I am assuming that the plastic wrap s removed BEFORE baking?

  • Susan K

    Do you bake it covered or uncovered? Can you find pasta sheets at most grocery stores or do I have to go to a specialty store? Does a regular 9×13 pan work just as well.

  • Xtracheeesy

    You guys are just too awesome for.posting.this recipe!! Ive been to maggianos a few times but the other night was my first time.trying the lasagna and omg.its all I can.think.about! Cant wait to try this recipe

  • Michele L. Siemasko

    I hope you received my entry Roasted Vegetable Lasagna? And the photo I emailed, A favorite family meal. Michele L. Siemasko siemaskoa@gmail:disqus .com In N.C. near south pt. mall

  • Helen H

     Please give us the recipe including the meat lasagna…so we can attempt to make a Mom’s Lasagna dish… Thank you so much… Helen from Midlothian, VA

  • Sbocox1950

    i am making lasagne…and i have enjoyed yours…the ricotta filling always seems very fluffy and high…i though maybe incorporated whipped egg whites…but i see that u don;t…do u think that would work?

  • Michelle B

    I made this ladagna (with the meat) for a family gathering yesterday and it was incredible! Thank you for the recipe!!

  • Tasha

    Is this baked with the saran wrap & foil or without?

  • Maggiano’s Chef’s Table

    [...] world where you can hear Frank Sinatra crooning in the background, everyone is smiling, mounds of Mom’s Lasagna or boat loads of Baked Ziti are served, and you’re the guest. Now imagine you get to take home [...]

  • Fred Kraske

    I was in your facility on Sunday.  I ate one pasta dish & broght one home (Mom’s Lasagne).  How do you re-heat this dish?  Can I microwave it in the same plastic dish I took it home in?  Do I re-heat it with the lid on or off?  Thanks for your reply.

  • BarbY

    Filling recipe makes nowhere near 3.5 quarts (makes about 2 quarts).  Wish I knew where the error is (more ricotta)!  Anyway, you definitely can’t use 3 cups for 5 layers!  Guess you should use about 1 1/2 cups per layer.  About to put mine in the oven.  Chef Brunell, any guidance on filling?  

  • Daisy

    Barb, I think the recipe says 3 LBS Ricotta, not 3 cups.  That would make a huge difference in the amount, right?  I hope your came out ok, this is being posted a month later!   Sorry!

  • Anonymous

    This is absolutely one of my favorite! The best paste recipe for me.
    The Wilkinson Group

  • Maggiano’s Chef’s Table

    [...] Lasagna Recipe [...]

  • Frank

    Plastic would melt on the lasagna. Definitely remove it. I’d put a sheet of aluminum foil over it.

  • Susan

    Are you using the fresh lasagna pasta sheets that measure 4″x12″? Only six that size would not cover an entire 8 qt pan. I cannot find a manufacturer that makes lasagna sheets to cover an entire pan. Are you making them from scratch?

  • Andrea R

    Where can I buy the Maggiano brand pasta sauce? Is it available online?

  • aliah

    do you bake it with cover?

  • Maggiano’s Little Italy

    Hi Andrea,
    Maggiano’s sauces are available at our restaurants and a few select retailers. They can also be purchased online at

  • Emily Leon

    miam miam me encanta lasagna:) A menudo comer en restaurantes valladolid.
    Muchas gracias por la receta!

  • Lissa Brooks

    3lbs of ricotta would be 3 tubs… About 6 cups, so twice as much as this person used.

  • Restaurants in Mangalore

    very nice dish presented here..

  • Eatclean

    Does it have Pork in it when you buy it from the restaurant??

  • Annette

    Jar of Marinara Sauce …how many oz ?
    thank you.

  • Annette

    How many ounces in a Jar of Marinara Sauce… from Maggiano’s Little Italy Restaurant.
    Thank you so much

  • Maggiano’s Chef’s Table

    [...] Taylor Street Baked Ziti Lasagna with Meat Sauce Fettuccine [...]

  • G.WhooKU

    you can use plastic wrap in oven as long as you seal it with foil. A lot of restaurants do this.

  • Elizabeth Parker
  • BGY

    3 lbs of ricotta equals about 6 cups of ricotta, plus about 1 cup of eggs and 1 cup of parmesan and another 1/2 cup of flour . . . is nowhere near 3.5 quarts (14 cups) of filling. Should I double the filling recipe or just put way less filling per layer? I actually made it that way before and it was delicious but wondering if it would be more like the original if there was more filling. Thanks!

  • Cid Vicious




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