Olive Garden Lasagna Classico Copycat Recipe
This Olive Garden lasagna recipe brings home the layered, cheesy pasta dish from the restaurant’s classic menu, and it’s the kind of thing worth making on a weekend when you want dinner to feel like an occasion. The beef and pork meat sauce is thick and rich, the three-cheese filling stays creamy after baking, and the whole thing slices cleanly when it comes out of the oven.
It fits a weeknight if you do the sauce ahead of time. The assembly itself takes about 20 minutes, and the oven handles the rest.
Why I Love This Recipe
The meat sauce uses both ground beef and Italian sausage, which gives it more depth than a single-protein version. The fat from the sausage keeps everything from tasting lean and flat.
The ricotta layer stays soft because of the egg and a little parsley stirred in. It doesn’t bake up grainy the way plain ricotta sometimes does.
This is the version I keep coming back to when I want something that feeds a crowd and holds up well the next day.
Recipe Ingredients
- 1 lb (450g) ground beef (80/20) – The fat content keeps the sauce from tasting dry
- 1 lb (450g) mild Italian sausage, casings removed – Adds a fennel-and-herb note the beef alone won’t give you
- 1 medium yellow onion, finely diced – About 1 cup diced
- 4 cloves garlic, minced – Fresh only; jarred garlic muddies the sauce
- 2 cans (28 oz / 800g each) crushed tomatoes – San Marzano variety if you can find them
- 2 tbsp tomato paste – Deepens the color and concentrates the tomato flavor
- 1 tsp dried oregano – Classic Italian-American herb base
- 1 tsp dried basil – Add with the oregano; swap for 2 tbsp fresh if you have it
- 1 tsp sugar – Balances the acidity in canned tomatoes
- 1 tsp salt, plus more to taste – Season the sauce as it simmers
- ½ tsp black pepper – Freshly cracked if possible
- ½ tsp red pepper flakes – Optional, but adds a low background heat
- 32 oz (900g) whole-milk ricotta – Whole-milk gives a creamier, richer result than part-skim
- 2 large eggs – Binds the ricotta so it holds its layer when sliced
- ¼ cup fresh flat-leaf parsley, chopped – Brightens the ricotta filling
- ½ tsp nutmeg – A small amount rounds out the ricotta; don’t skip it
- 16 lasagna noodles (about 1 lb / 450g) – Regular dried noodles, boiled; not no-boil
- 4 cups (16 oz / 450g) shredded low-moisture mozzarella – Pre-shredded works fine here
- 1 cup (100g) freshly grated Parmesan – Buy a block and grate it; the pre-grated powder won’t melt the same way
- 2 tbsp olive oil – For the pasta water and to prevent sticking
Variations / Substitutions
- Vegetarian – Replace both meats with 1 lb cremini mushrooms and 1 lb zucchini, finely diced and sautéed until the moisture cooks off. The sauce will be lighter but still savory.
- Spicy sausage swap – Use hot Italian sausage instead of mild and skip the red pepper flakes. The heat is more even that way.
- Dairy-free ricotta – A cashew-based or almond ricotta works structurally, though the filling will taste slightly nuttier. Add the eggs as normal.
- Fresh herbs – Swap the dried oregano and basil for 2 tbsp each of fresh, added in the last 10 minutes of simmering so they don’t lose their color.
- No-boil noodles – They work, but add ½ cup water to the top of the assembled lasagna before covering with foil, and bake for an extra 10 minutes.
- Cottage cheese – A fine-curd cottage cheese can stand in for ricotta 1:1. The texture is slightly looser but the flavor is similar once baked.
If you like layered pasta dishes, you might also enjoy making a Olive Garden Five Cheese Ziti al Forno copycat recipe for another night.
How To Make Olive Garden Lasagna
Step 1: Brown the Meat and Build the Sauce
Set a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the 1 lb ground beef and 1 lb Italian sausage, breaking the meat up with a spoon, and cook for about 8 minutes until no pink remains and the edges start to brown. Drain off all but about 2 tbsp of the rendered fat.
Reduce the heat to medium and add the 1 cup diced onion. Cook for 4 to 5 minutes, stirring occasionally, until the onion softens and turns translucent. Add the 4 cloves minced garlic and cook for another 1 minute, just until fragrant.
Stir in the 2 tbsp tomato paste and let it cook against the bottom of the pot for 2 minutes. It will darken slightly, which is what you want. Add the 2 cans crushed tomatoes, 1 tsp oregano, 1 tsp basil, 1 tsp sugar, 1 tsp salt, ½ tsp black pepper, and ½ tsp red pepper flakes if using. Stir well, bring to a low simmer, then reduce heat to low and cook uncovered for 30 minutes, stirring every 10 minutes or so. The sauce should thicken noticeably and lose its raw, bright tomato color.
Step 2: Boil the Noodles
While the sauce simmers, bring a large pot of well-salted water to a boil and add 1 tbsp of the olive oil. Cook the 16 lasagna noodles in batches if needed, following the package time minus 2 minutes. You want them just pliable, not fully soft, since they’ll finish cooking in the oven.
Drain the noodles and lay them flat on a lightly oiled baking sheet in a single layer, using the remaining 1 tbsp olive oil to coat them lightly so they don’t stick together. If they sit for more than a few minutes before assembly, cover them loosely with a damp kitchen towel.
Step 3: Mix the Ricotta Filling
In a large bowl, combine the 32 oz ricotta, 2 eggs, ¼ cup chopped parsley, and ½ tsp nutmeg. Season with a pinch of salt and a few cracks of black pepper. Stir until the mixture is smooth and the eggs are fully incorporated, about 1 minute by hand.
The filling should look creamy and pale, with the green parsley flecked throughout. If it looks watery, your ricotta may have extra moisture — pour it off or pat the ricotta dry with a paper towel before mixing.
Step 4: Layer the Lasagna
Heat your oven to 375°F (190°C). Spread 1 cup of meat sauce across the bottom of a 9×13-inch (23×33 cm) baking dish in a thin, even layer. This prevents the bottom noodles from sticking and drying out.
Lay 4 noodles over the sauce, overlapping them slightly. Spread one-third of the ricotta mixture over the noodles, going all the way to the edges. Spoon one-quarter of the remaining meat sauce evenly over the ricotta, then scatter 1 cup of the mozzarella on top. Repeat this layering sequence two more times: 4 noodles, ricotta, meat sauce, mozzarella. For the final layer, place the last 4 noodles on top, pour the remaining meat sauce over them, and finish with the remaining 2 cups of mozzarella and all of the 1 cup Parmesan scattered evenly over the top.
Step 5: Bake and Uncover the Lasagna
Cover the baking dish tightly with foil and bake at 375°F (190°C) for 30 minutes. Then remove the foil and bake for another 20 to 25 minutes, until the cheese on top is bubbling and golden in patches and the edges pull away very slightly from the dish.
The uncovered baking time is what creates the browned, slightly crisp cheese top. If the cheese browns faster than expected, tent the foil back loosely for the last 5 minutes. Let the lasagna rest in the pan for 15 minutes before cutting — this is the step most people skip, and it’s why their portions fall apart at the table.
Step 6: Slice and Serve
Cut the lasagna into 8 even portions using a sharp knife or bench scraper. Lift each piece out with a wide spatula and plate it so the layers are visible from the side. Spoon a little extra meat sauce from the pan alongside if there is any, and scatter a small handful of freshly chopped parsley and a little extra Parmesan over the top before bringing it to the table.
Recipe Tips
- Salt the pasta water generously – It should taste noticeably salty. Under-seasoned pasta makes the whole dish taste flat even with a well-seasoned sauce.
- Don’t skip the ricotta egg – It’s what holds the filling layer together when you slice. Without it, the ricotta oozes out of the layers.
- Rest before slicing – 15 minutes off heat gives the layers time to set. If you cut too soon, the sauce runs and the layers slide.
- Make the sauce a day ahead – The flavor improves overnight in the fridge. Pull it out 30 minutes before assembly so it spreads more easily.
- Watch the foil seal – If steam escapes too quickly, the top layer of noodles can dry out. Press the foil tightly around the rim of the dish before the first bake.
Bake times by pan size (at 375°F / 190°C, covered then uncovered):
| Pan Size | Covered | Uncovered |
|---|---|---|
| 9×13 inch (23×33 cm) standard | 30 mins | 20 to 25 mins |
| 8×8 inch (20×20 cm) half batch | 25 mins | 15 to 18 mins |
| Deep-dish 9×13 inch (extra layer) | 35 mins | 25 to 30 mins |
How To Store
- Refrigerate – Cover the pan tightly with foil or transfer slices to an airtight container. Keeps well for up to 4 days.
- Reheating – Individual slices reheat in a 350°F (175°C) oven for 20 minutes, covered with foil, or in the microwave on medium power for 2 to 3 minutes. Add a small spoonful of water or extra sauce before reheating to keep the edges from drying out.
What To Serve With Olive Garden Lasagna
A simple green salad with a sharp vinaigrette works well alongside because the acidity cuts through the richness of the cheese and meat sauce. Crusty garlic bread or a warm ciabatta loaf is the obvious companion, and for good reason: it catches any sauce left on the plate. If you want a vegetable, roasted broccolini with a squeeze of lemon balances the heaviness of the lasagna without competing with it.
Frequently Asked Questions
Can I assemble this lasagna the night before and bake it the next day?
Yes. Assemble it fully, cover tightly with foil, and refrigerate overnight. Pull it out 30 minutes before baking, then add 10 minutes to the covered bake time since it’s starting cold.
Can I freeze this lasagna?
Yes, either before or after baking. Wrap tightly in two layers of foil and freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.
Why does my lasagna come out watery?
The most common cause is ricotta with high moisture content. Drain the ricotta in a fine-mesh strainer for 30 minutes before mixing, or press it lightly with paper towels. Watery sauce can also contribute, so make sure yours has simmered down and thickened before assembling.
Can I use fresh lasagna sheets instead of dried?
Yes, and you can skip the boiling step entirely. Fresh sheets cook through during baking. Reduce the total bake time by about 10 minutes and check for tenderness with a knife tip.
—
Ingredients
Method
- Cook the ground beef and Italian sausage in a large pot over medium-high heat for 8 minutes, drain excess fat, add onion and cook 4 to 5 minutes, then add garlic and cook 1 minute more. Stir in the tomato paste, crushed tomatoes, oregano, basil, sugar, salt, pepper, and red pepper flakes, then simmer uncovered on low for 30 minutes until thickened.
- Boil the lasagna noodles in salted water with 1 tbsp olive oil, cooking 2 minutes less than the package directions. Drain and lay flat on an oiled baking sheet.
- Stir together the ricotta, eggs, parsley, and nutmeg in a large bowl until smooth.
- Heat the oven to 375°F (190°C). Spread 1 cup of meat sauce in a 9×13-inch baking dish, then layer noodles, ricotta, meat sauce, and mozzarella three times. Top with the final 4 noodles, remaining meat sauce, remaining mozzarella, and all of the Parmesan.
- Cover tightly with foil and bake for 30 minutes, then remove the foil and bake another 20 to 25 minutes until the cheese is bubbling and golden. Rest for 15 minutes before cutting.
- Slice into 8 portions, plate with layers visible, and top with extra parsley and Parmesan before serving.
