Printable Copycat Olive Garden Lasagna Classico Recipe Card
This Olive Garden Lasagna Classico recipe delivers rich layers of meat, cheese, and pasta—just like the restaurant, but made right at home.
Servings: 8
Ingredients
Meat Sauce
- 2 tbsp extra-virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 6 oz Italian sausage, removed from their casings and crumbled
- 6 oz ground beef
- 2-16 oz cans of crushed tomatoes
- 1 tsp fresh oregano, finely chopped (½ tsp dried)
- salt and pepper, to taste
Cheese Filling
- 16 oz whole milk ricotta cheese
- 1 cup parmesan cheese, grated
- 1 egg, beaten
- 1 tbsp fresh parsley, finely chopped (1 tsp dried)
- 1 tbsp fresh basil, finely chopped (1 tsp dried)
- 1 tbsp fresh oregano, finely chopped (1 tsp dried)
- ½ tsp salt
- ½ tsp black pepper
Cream Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1¼ cups whole milk
- salt and pepper, to taste
- nutmeg, a pinch
Additional
- 12 lasagna noodles
- 2 cups mozzarella cheese, shredded
Instructions
- Preheat the oven to 350℉. Lightly grease a 9"x13" baking pan.
Meat Sauce:
- In a large skillet over medium heat, heat the olive oil and sauté the onion and garlic until soft and fragrant (about 3-5 minutes). Add the beef and sausage, and continue to cook until the meat is browned (about 10 minutes). Drain off any excess fat.
- Stir in crushed tomatoes and oregano, and season with salt and pepper. Lower the heat and simmer the meat sauce for 20-25 minutes, stirring occasionally.
- Meanwhile, cook lasagna noodles according to package instructions until al dente; drain and place the noodles in a cold water bath (see 'Tips & Tricks').
Cheese Filling:
- In a large bowl, combine the ricotta cheese with the parmesan cheese, egg, fresh herbs, and salt and pepper. Whisk until smooth and combined. Set aside.
Bechamel (Cream) Sauce:
- Melt the butter in medium saucepan. Once melted, whisk in flour, and cook, whisking continuously for about 2 minutes.
- Gradually add in the milk, while stirring continuously until combined and thickened. Season with salt, pepper, and a pinch of nutmeg.
Assembling the Lasagna:
- Spread a thin layer of meat sauce in the bottom of the baking dish. Place a layer of 4 noodles over the sauce. Spread about ⅓ of the cheese mixture over the noodles. Top this with about ⅓ of the bechamel and finally ⅓ of the meat sauce.
- Repeat the layers two more times: 4 noodles, ⅓ cheese mixture, ⅓ bechamel sauce, ⅓ meat sauce.
- Sprinkle the top with shredded mozzarella.
- Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 10 minutes or until cheese is golden and bubbly.
- Remove from the oven and let the lasagna rest for 10-15 minutes before serving.