Classic Olive Garden Lasagna

This hearty Olive Garden Lasagna Classico has been a Sunday dinner favorite in my home for years. The combination of rich meat sauce layered with creamy cheeses and tender pasta creates that authentic Italian restaurant experience without leaving your kitchen.

I first made this lasagna when trying to recreate our favorite Olive Garden experience during lockdown. My family was so impressed they now request it instead of going out to eat!

Ingredients

• Olive oil: for that authentic Italian base flavor
• Red onion: provides a slightly sweeter flavor than yellow onions
• Fresh garlic cloves: bring essential aromatic notes
• Ground beef: creates the hearty foundation of the sauce
• Italian sausage: adds depth and seasoning that plain beef lacks
• Crushed tomatoes: for a smooth sauce texture
• Tomato paste: intensifies the tomato flavor
• Dried oregano: infuses classic Italian herb notes
• Fresh basil: brightens the rich sauce
• Ricotta cheese: creates the creamy layer that makes lasagna special
• Egg: helps bind the cheese filling together
• Lasagna noodles: use traditional style for authentic texture
• Mozzarella cheese: provides that signature melty stretch
• Parmesan cheese: adds nutty depth to each layer
• Fresh parsley: brightens the finished dish with color and flavor

Step-by-Step Instructions

Prepare the Baking Dish:

Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9x13-inch baking dish with olive oil or cooking spray. This prevents sticking and makes serving easier.

Sauté Aromatics:

Warm olive oil in a large skillet over medium heat until it shimmers. Add the finely chopped red onion and minced garlic, stirring frequently to prevent burning. Look for the onions to become translucent and aromatic, typically 3 to 5 minutes.

Brown the Meat:

Add ground beef and Italian sausage to the aromatics. Break up the meat with a wooden spoon into small crumbles. Cook until thoroughly browned with no pink remaining, approximately 10 to 15 minutes. Drain excess fat by tilting the pan and removing with a spoon.

Create the Sauce:

Stir in crushed tomatoes and tomato paste, blending completely with the meat mixture. Add oregano, salt, and freshly ground black pepper. Reduce heat to low and allow to simmer for 20 minutes, stirring occasionally to prevent sticking. The sauce should thicken slightly. During the final 5 minutes, stir in the fresh basil.

Prepare Cheese Mixture:

In a medium bowl, combine ricotta cheese, beaten egg, remaining oregano, and a pinch of salt and pepper. Mix until completely smooth and uniform. This creates the creamy layer that makes lasagna so luxurious.

Begin Assembly:

Spread a thin layer of the meat sauce on the bottom of your prepared baking dish. This prevents noodles from sticking. Then add a small amount of the ricotta mixture. Top with lasagna noodles, using 3 to 4 noodles to create a complete layer.

The secret to this lasagna is that combination of beef and Italian sausage. My grandmother always insisted on using both meats, saying the sausage adds complexity you just cannot get from beef alone. Every time I make this recipe, I think of her telling me to never compromise on good ingredients.

Make-Ahead Magic

This lasagna actually tastes better the next day once the flavors have had time to meld together. You can assemble the entire dish up to 24 hours before baking. Cover tightly with plastic wrap and refrigerate. When ready to bake, remove from refrigerator 30 minutes before cooking to allow it to come to room temperature, then bake as directed.

Freezing Instructions

Lasagna is the ultimate freezer meal. After assembly but before baking, cover tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, then bake as directed, adding approximately 15 minutes to the cooking time. Alternatively, freeze individual portions after baking for quick lunches or dinners.

Serving Suggestions

Create an Olive Garden experience at home by serving this lasagna with warm garlic breadsticks and a simple side salad with Italian dressing. A medium-bodied red wine like Chianti or Sangiovese complements the rich flavors perfectly. For a complete feast, start with a small cup of minestrone soup and finish with tiramisu for dessert.

The Authentic Touch

While this recipe recreates the Olive Garden classic, authentic Italian lasagna from northern Italy traditionally uses béchamel sauce instead of ricotta. If you want to explore a more traditional approach, replace the ricotta mixture with a homemade béchamel sauce made from butter, flour, and milk. Both versions are delicious but offer slightly different texture experiences.

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Frequently Asked Questions

→ How do I prevent the lasagna from becoming too watery?

Ensure you drain excess fat from the beef and sausage mixture, and avoid overcooking the ricotta mixture during layering.

→ Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking.

→ What can I substitute for ground beef or Italian sausage?

You can use ground turkey, ground chicken, or a plant-based meat alternative for a lighter or vegetarian option.

→ How do I cook the lasagna noodles perfectly?

Cook the noodles in salted boiling water according to the package instructions, ensuring they are al dente for layering.

→ What side dishes go well with this lasagna?

Try serving it with a fresh Caesar salad, garlic bread, or steamed vegetables for a complete meal.