Olive Garden Lasagna Layers (Print Version)
# Ingredients:
→ Meat Sauce
01 -
2 tablespoons olive oil
02 -
1 red onion, finely chopped
03 -
3 garlic cloves, minced
04 -
1/2 pound ground beef
05 -
1/2 pound Italian sausage, chopped or crumbled
06 -
1 (28 ounce) can crushed tomatoes
07 -
1-2 tablespoons tomato paste
08 -
1 1/2 teaspoons dried oregano, divided
09 -
Salt and freshly ground black pepper, to taste
10 -
2 tablespoons fresh basil, chopped
→ Cheese Mixture
11 -
16 ounces ricotta cheese
12 -
1 large egg, lightly beaten
13 -
Pinch of salt and freshly ground black pepper
→ Assembly
14 -
12 lasagna noodles, cooked according to package directions
15 -
2 cups shredded mozzarella cheese
16 -
1/2 cup grated Parmesan cheese
17 -
1/4 cup fresh parsley, chopped (for garnish)
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
02 -
Warm the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onion is soft and fragrant, about 3 to 5 minutes.
03 -
Add the ground beef and Italian sausage. Cook until browned, about 10 to 15 minutes. Drain any excess fat.
04 -
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.
05 -
In a medium bowl, combine the ricotta, egg, remaining oregano, and a pinch of salt and pepper. Stir until smooth.
06 -
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 completely).
07 -
Add a layer of meat sauce, followed by a layer of the cheese mixture. Repeat layers (noodles, sauce, cheese mixture) until all components are used, finishing with a layer of mozzarella and Parmesan cheese on top.
08 -
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the top is golden and bubbly.
09 -
Remove the lasagna from the oven and let it rest for 10 minutes. Garnish with chopped fresh parsley and serve.