In a large skillet over medium heat, brown 1 pound of ground beef and 1 pound of Italian sausage, breaking apart with a wooden spoon, for about 8–10 minutes until fully cooked. Add 1 diced onion and 3 minced garlic cloves, cooking for an additional 2 minutes until fragrant. Stir in 28 ounces of crushed tomatoes, 6 ounces of tomato paste, 15 ounces of tomato sauce, and seasonings. Let simmer for 30 minutes on low heat, stirring occasionally.

In a mixing bowl, combine 15 ounces of ricotta cheese, 1 beaten egg, ¼ cup of freshly chopped parsley, and a pinch of salt and pepper. Blend the mixture well until smooth and creamy, ensuring all ingredients are evenly incorporated.

Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of meat sauce on the bottom. Layer 3-4 cooked lasagna noodles over the sauce, followed by a portion of the cheese filling and a handful of shredded mozzarella. Repeat these layers, finishing with a final layer of sauce topped with the remaining mozzarella and freshly grated Parmesan cheese.

Cover the assembled Maggiano’s Lasagna with aluminum foil to lock in moisture and bake in the preheated oven for 25 minutes. After 25 minutes, carefully remove the foil and bake for an additional 25 minutes.

Once baked, let the lasagna cool for 15–20 minutes before slicing. This cooling period allows the layers to set, making for easier serving.