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Olive Garden Lasagna Classico

Olive Garden Lasagna Classico - recipe card
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A rich, hearty copycat version of Olive Garden’s beloved lasagna. Layers of tender pasta, a robust meat sauce with Italian sausage and ground beef, creamy ricotta-egg mixture, and a blanket of melted mozzarella and Parmesan create a comforting, satisfying main course.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 ounces sweet Italian sausage, casings removed
  • 8 ounces ground beef (80/20)
  • 1 can (14.5 oz) crushed tomatoes
  • 1/4 cup tomato paste
  • 1 teaspoon granulated sugar
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup water
  • 1 1/2 cups whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, divided
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 9 lasagna noodles (about 8 oz), cooked al dente
  • 2 cups shredded low-moisture mozzarella cheese (8 oz)

Instructions

  1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil for the noodles. Cook the lasagna noodles according to package directions until al dente (usually 8–10 minutes), then drain, rinse with cool water, and lay them flat on a sheet of parchment paper to prevent sticking.
  2. While the noodles cook, make the meat sauce. Heat olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers. Add the diced onion and cook, stirring frequently, until softened and translucent, about 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
  3. Add the Italian sausage and ground beef to the skillet. Break the meat into small pieces with a wooden spoon and cook until browned and no longer pink, about 6–8 minutes. Drain off excess fat if necessary, leaving about 1 tablespoon in the pan for flavor.
  4. Stir in the crushed tomatoes, tomato paste, sugar, Italian seasoning, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and water. Bring the sauce to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes. Remove from heat and set aside.
  5. In a medium bowl, combine the ricotta cheese, egg, 1/4 cup of the grated Parmesan, chopped parsley, 1/2 teaspoon fine sea salt, and 1/4 teaspoon pepper. Mix until smooth and well incorporated.
  6. Spread a thin layer (about 1/2 cup) of the meat sauce over the bottom of a 9×13-inch baking dish to prevent the noodles from sticking. Arrange 3 lasagna noodles lengthwise over the sauce, slightly overlapping if needed.
  7. Spread half of the ricotta mixture evenly over the noodles. Top with one-third of the remaining meat sauce (about 1 cup). Sprinkle 1 cup of shredded mozzarella over the sauce.
  8. Layer 3 more noodles over the mozzarella. Spread the remaining ricotta mixture over them, then top with another third of the meat sauce (1 cup) and the remaining mozzarella (1 cup).
  9. Place the final 3 noodles on top. Spread the last portion of meat sauce completely over the noodles, covering all edges. Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the top.
  10. Cover the baking dish tightly with aluminum foil (spray underside with nonstick spray to prevent cheese sticking). Bake at 375°F (190°C) for 40 minutes, until bubbly and the center is hot. Remove foil and bake uncovered for an additional 10–15 minutes, until the top is golden and the edges are lightly charred.
  11. Remove from oven and let rest for 10–15 minutes before slicing. This resting time allows the layers to set, preventing the lasagna from falling apart when cut. Garnish with extra parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the assembled (unbaked) or baked lasagna tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the refrigerator before baking/reheating. To reheat individual portions, microwave on high for 1–2 minutes or cover with foil and bake at 350°F (175°C) for 20 minutes (if refrigerated) or 30 minutes (if thawed from frozen). For best texture, reheat in the oven rather than microwave.

Nutrition

Keywords: lasagna classico, Olive Garden lasagna, copycat lasagna, Italian-American lasagna, meat sauce lasagna, baked pasta, ricotta lasagna, family dinner, comfort food, ground beef lasagna, Italian sausage lasagna, layered pasta

Find it online: https://copycatkitchenco.com/olive-garden-lasagna-classico/