Craving Olive Garden’s Lasagna Classico? Bring the restaurant experience home with this delicious copycat recipe!
It layers tender pasta, savory meat sauce, and rich ricotta for the ultimate comfort food. The recipe is easy to follow and will guide you through crafting a mouthwatering main course.
This dish is perfect for family dinners or impressing guests.
Skip the trip to Olive Garden and discover the secret to enjoying this signature dish without leaving your kitchen.
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Why You’ll Love This Olive Garden Lasagna Classico
Show-Stopping Presentation: The golden, bubbling cheese and vibrant parsley garnish make the dish visually stunning. People will salivate over it long before taking the first bite.
Cheese Lover’s Dream: The trio of ricotta, mozzarella, and Parmesan creates those Instagram-worthy cheese pulls. They also provide distinct textures and flavors in every layer.
Customizable Layers of Flavor: From the savory meat sauce to the creamy ricotta, this recipe allows for easy tweaking. You can adjust seasonings or ingredients to suit your personal taste.
Make-Ahead: This recipe is actually better when assembled a day ahead. It allows the flavors to meld and makes it perfect for entertaining or meal prep.
Ingredients
- Lasagna Noodles: These tender pasta sheets provide the structural foundation for the dish. They layer beautifully with the ricotta, meat sauce, and cheese.
- Ground Beef & Italian Sausage: A savory meat duo creates a rich, hearty layer of flavor. They provide a perfect balance of mild and spiced notes.
- Olive Oil: Used to sauté the aromatics. It adds a subtle richness and depth to the sauce’s base.
- Red Onion & Garlic: The aromatic base notes of the sauce. They offer sweetness and a bold, fragrant flavor to complement the meat.
- Crushed Tomatoes & Tomato Paste: The heart of the sauce. They deliver a robust, tangy tomato flavor with a concentrated richness from the paste.
- Dried Oregano & Fresh Basil: These herbs bring an earthy, Italian-inspired essence to the dish. Oregano lends warmth, and basil adds freshness.
- Salt & Black Pepper: Simple seasonings enhance all the individual flavors for a well-balanced lasagna.
- Ricotta Cheese: Its creamy texture provides a soft, velvety layer. It contrasts perfectly with the savory meat sauce.
- Egg: It helps bind the ricotta mixture for a smooth, cohesive filling between every layer.
- Mozzarella & Parmesan Cheese: Mozzarella melts into gooey perfection. Parmesan adds a nutty, salty finish to the top layers.
- Fresh Parsley: A vibrant garnish adds color and a touch of herbaceous brightness.
How to Make Olive Garden Lasagna Classico
Homemade lasagna recipes can be a labor of love, but they’re always worth it.
This one has a few more steps than, say, Ragu lasagna, but it still isn’t incredibly challenging. Just follow the recipe, and you’ll have it ready in no time.
1. Prepare. Preheat the oven to 350 degrees, and liberally grease a 9×13-inch baking dish. Set aside.
2. Saute the aromatics. Cook the onion and garlic in olive oil for 3 to 5 minutes until fragrant.
3. Cook the meat. Add the ground beef and Italian sausage. Cook for 10 to 15 minutes until browned. Drain the excess fat.
4. Simmer. Stir in the crushed tomatoes, tomato paste, and 1/2 teaspoon oregano. Season with salt and pepper, and simmer for 20 minutes. Add the fresh basil in the last 5 minutes.
5. Mix the filling. Combine the ricotta, egg, remaining oregano, salt, and pepper in a bowl. Mix until smooth.
6. Assemble. Spread a bit of the ricotta mixture in the baking dish. Cover with lasagna noodles and add more ricotta, meat sauce, mozzarella, and Parmesan. Repeat the layers, finishing with the sauce and cheese on top.
7. Bake. Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes until bubbling.
8. Rest and garnish. Let the lasagna rest for 10 minutes. Then slice, garnish, serve, and enjoy!
Tips for the Best Olive Garden Lasagna Classico
Want to make sure your copycat version tastes as good as the real thing? Incorporate these tips into the recipe:
- Pick the best beef. Use 80/20 ground beef. It has the right lean/fat ratio for the best flavor and juiciness combo. Remember to remove the Italian sausage from its casing.
- Room temperature is key. Allow all refrigerated ingredients to reach room temperature before assembling. This will ensure even cooking and prevent cold spots.
- Try a noodle prep trick. Cook the lasagna noodles in salted water with a tablespoon of olive oil to prevent sticking. Slightly undercook them (1-2 minutes less than the package directions). They’ll continue cooking in the oven.
- Thin it out. If it becomes too thick while simmering, add beef broth. It will help you maintain the sauce’s rich flavor while achieving the desired consistency.
- Layer strategically. Be sure to spread the toppings evenly. This ensures every bite has a balance of flavors and textures.
- Make it bubbly. Broil the top cheese layer for 1-2 minutes after baking for a golden, bubbly crust. Watch closely to prevent burning.
- Try tasty variations. Substitute ground turkey, chicken sausage, or a plant-based meat for a lighter version. Mix mozzarella with provolone or fontina for a richer, meltier cheese texture. Add red pepper flakes to the meat sauce or spicy Italian sausage if you like a little spice.
What to Serve with Olive Garden Lasagna Classico
This lasagna is incredibly hearty and filling on its own. Of course, you can also serve it with sides. I recommend the following:
The dish also pairs well with full-bodied red or white wines.
How to Store
Keep these tips in mind when it comes time to deal with your leftovers:
To Make-Ahead: Assemble the lasagna up to 24 hours in advance. Cover it tightly with plastic wrap and foil and refrigerate. Add 15 minutes to the covered baking time when cooking from cold.
To Store: Allow the lasagna to cool completely. Place it in an air-tight container, or cover the baking dish with plastic wrap. Refrigerate it for 3 to 5 days to maintain freshness.
To Freeze: Wrap the lasagna tightly in heavy-duty foil or plastic wrap. (Or store individual portions in freezer-safe containers.) Freeze for 2 to 3 months. Thaw overnight in the fridge before reheating for optimal texture and flavor.
To Reheat: For best results, reheat in the oven at 350 degrees. Cover it with foil and bake until warmed through. (About 20 to 30 minutes.) Microwave individual portions in 30-second increments. Add a splash of water if needed.
Olive Garden Lasagna Classico
8
servings1
hour30
minutes513
kcalEnjoy Olive Garden Lasagna Classico at home with this spot-on copycat recipe! It's meaty, cheesy, and so full of deliciousness.
Ingredients
2 tablespoons olive oil
1 red onion, finely chopped
3 garlic cloves, minced
1/2 pound ground beef
1/2 pound Italian sausage, chopped or crumbled
1 (28 ounce) can crushed tomatoes
1-2 tablespoons tomato paste
1 1/2 teaspoons dried oregano, divided
salt and freshly ground black pepper
2 tablespoons fresh basil, chopped
16 ounces ricotta cheese
1 large egg, lightly beaten
12 lasagna noodles, cooked according to package directions
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish and set aside.
- Warm the olive oil in a large skillet over medium heat. Add the onion and garlic. Sauté until the onion is soft and fragrant, about 3 to 5 minutes.
- Add the ground beef and Italian sausage. Cook until browned, about 10 to 15 minutes. Drain any excess fat.
- Stir in the crushed tomatoes, tomato paste, 1/2 teaspoon oregano, salt, and pepper. Lower the heat and simmer for 20 minutes, stirring occasionally. In the last 5 minutes of simmering, stir in the chopped fresh basil.
- In a medium bowl, combine the ricotta, egg, remaining oregano, and a pinch of salt and pepper. Stir until smooth.
- Spread a small amount of the ricotta mixture on the bottom of the prepared baking dish. Cover with a layer of lasagna noodles (3 or 4, enough to cover).
- Add a layer of the remaining ricotta mixture. Top with a layer of meat sauce, a sprinkle of mozzarella, and a little Parmesan. Repeat these layers until all the noodles, ricotta mixture, and sauce are used. Finish with a layer of sauce, a final sprinkle of mozzarella, and a generous topping of Parmesan.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes. Or until the cheese is melted and the lasagna bubbles around the edges.
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley before serving. Enjoy!
Notes
- Use room-temperature ingredients and 80/20 ground beef for the best results.
- Cook the noodles slightly less than the package directions. They’ll continue to bake in the oven.
- Broil for the last 1 to 2 minutes for a cheesy crust.
- For a lighter flavor, substitute turkey or chicken sausage.
9 Comments
Can this recipe be doubled also to make head? Should it be frozen uncooked or cooked? Thank you.
One to two what’s for tomato paste?? Tbsp? Tsp? Cups?
Hi Christa!
Thanks for catching that.
You need 1-2 tablespoons of tomato paste 🙂
What is 1 to 2 tomato paste?
Hi Mary!
Sorry about that typo.
I’ve fixed it in the post – it’s 1-2 tablespoons 🙂
How much tomato paste?
Hi Lucille!
Sorry about that.
I’ve fixed that little typo – you need 1-2 tablespoons 🙂
Like your recipes- thanks for your work!
How well would this lasagna freeze?
Hi Brent!
It freezes really well – baked or unbaked.
To Freeze: Wrap the lasagna tightly in heavy-duty foil and plastic wrap. (Or store individual portions in freezer-safe containers.) Freeze for 2 to 3 months. Thaw overnight in the fridge before reheating for optimal texture and flavor.