Olive Garden Lasagna Classico
A cozy, cheesy classic layered with tender noodles, savory meat sauce, and creamy ricotta. This Olive Garden Lasagna Classico is pure comfort with hearty ground beef, Italian sausage, and melty mozzarella baked to bubbly perfection.
8
slices
Ingredients
Meat Sauce
- 2 tbsp (30 ml) olive oil
- 1 medium red onion diced
- 4 cloves garlic minced
- 1 pound (450 g) ground beef
- 1 pound (450 g) Italian sausage casings removed
- 1 28 oz can (796 g) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 ml) dried oregano divided
- 1/2 cup (10 g) fresh basil chopped
- Salt and black pepper to taste
Ricotta Mixture
- 1 1/2 cups (340 g) ricotta cheese whole milk
- 1 egg lightly beaten
- 1/2 tsp (2.5 ml) dried oregano
- Salt and black pepper a pinch
Assembly
- 12 lasagna noodles classic, not oven-ready
- 2 cups (200 g) mozzarella cheese shredded
- 1 cup (90 g) Parmesan cheese finely grated, divided
- 2 tbsp (8 g) fresh parsley chopped, for garnish (optional)
Equipment
- 9x13 inch Baking Dish
- Large skillet
- Saucepan
- Mixing bowls
- Aluminum foil
Instructions
- Preheat and prep the dish: Set your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Sauté the aromatics: In a large skillet, heat the olive oil over medium. Add chopped onion and garlic; cook until fragrant and soft, about 3–5 minutes.
- Cook the meats: Add ground beef and sausage. Break up and cook until browned, 10–15 minutes. Drain excess fat if needed.
- Simmer the sauce: Stir in crushed tomatoes, tomato paste, ½ teaspoon oregano, and a generous pinch of salt and black pepper. Simmer gently for 20 minutes, adding basil in the last 5 minutes. Remove from heat.
- Cook the noodles: Meanwhile, cook lasagna noodles in a large pot of salted boiling water according to package directions until just al dente. Drain and lay flat on a towel.
- Mix the ricotta filling: In a bowl, combine ricotta, beaten egg, remaining ½ teaspoon oregano, and a pinch of salt and pepper. Mix until smooth.
- Layer the lasagna: Spread a bit of ricotta mixture on the bottom of the prepared dish. Layer noodles, more ricotta, meat sauce, mozzarella, and Parmesan. Repeat until all ingredients are used, finishing with sauce, mozzarella, and Parmesan on top.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until bubbly and golden at edges.
- Let it rest: Remove lasagna from oven and let stand for at least 10 minutes. Sprinkle with fresh parsley before slicing and serving.
Notes
This lasagna is even better the next day and freezes beautifully. If using oven-ready noodles, make sure your sauce is a bit thinner and check baking time for doneness. Swap in ground turkey or add cooked spinach for a twist.
Nutrition
Calories: 520kcal | Carbohydrates: 35g | Protein: 29g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 1040mg | Potassium: 630mg | Fiber: 3g | Sugar: 7g | Vitamin A: 550IU | Vitamin C: 14mg | Calcium: 415mg | Iron: 4mg