- 1 pound Ground Beef or Chuck
- 1 pound Italian Sausage
- 1 teaspoon Italian Seasoning
- 6 fresh pasta sheets (or dried pasta sheets, cooked according to package instructions)
- 3 ½ quarts Maggiano’s Little Italy Lasagna Filling (recipe below)
- 12 ounces Marinara sauce (store-bought or homemade)
- 1 cup Parmesan cheese (grated)
- 10 ounces Provolone cheese (grated)
- Additional marinara sauce (for serving)
- Extra grated Parmesan cheese (for serving)
Required Kitchen Tools
To make this Maggiano's-style lasagna smooth and stress-free, here are the tools I recommend:
- Large Sauté Pan – For browning the beef and sausage.
- Mixing Bowls – To combine fillings and cheeses.
- 8-Quart Baking Dish – Perfect size for layering the lasagna.
- Wooden Spoon or Spatula – Helps in stirring and spreading evenly.
- Measuring Cups & Spoons – For accuracy with ingredients.
- Aluminum Foil & Plastic Wrap – If you're making it ahead.
- Instant-Read Thermometer – To check for doneness (should reach 155°F internally).
