Homestyle Olive Garden Lasagna Classico

Name: Homestyle Olive Garden Lasagna Classico
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 8-10
Ingredients: 1 tbsp olive oil; 1 lb lean ground beef (or a beef/pork mix); 1 large yellow onion, finely diced; 4 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 1 (6 ounce) can tomato paste; 1/2 cup beef broth (or dry red wine for richer flavor); 2 tbsp fresh parsley, chopped (divided); 1 tbsp dried Italian seasoning; 1 tsp dried basil; 1/2 tsp dried oregano; 1 bay leaf; 1 tsp granulated sugar (optional, to balance acidity); Salt and freshly ground black pepper to taste; 1 (15 ounce) container whole milk ricotta cheese; 1 large egg; 1/2 cup grated Parmesan cheese, plus 1/4 cup for topping; 3 cups shredded low-moisture mozzarella cheese, divided (1 cup for filling, 2 cups for topping); 1/2 tsp salt; 1/4 tsp black pepper; 12-14 oven-ready lasagna noodles (approx. 1 box)

Inspired by the beloved Olive Garden classic, this homemade lasagna features layers of rich meat sauce, tender pasta, and a creamy blend of cheeses, perfect for a comforting family meal.

Prep: 35 min

Cook: 1 hour 30 min

Total: 2 hours 5 min

8-10 servings

Ingredients

1 tbsp olive oil
1 lb lean ground beef (or a beef/pork mix)
1 large yellow onion, finely diced
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1/2 cup beef broth (or dry red wine for richer flavor)
2 tbsp fresh parsley, chopped (divided)
1 tbsp dried Italian seasoning
1 tsp dried basil

Instructions

1
**Prepare the Meat Sauce:** Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain off excess fat.
2
Add diced onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
3
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor. Pour in the crushed tomatoes, beef broth (or red wine), 1 tablespoon of chopped parsley, Italian seasoning, dried basil, dried oregano, bay leaf, and sugar (if using). Season with salt and pepper to taste.
4
Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes (or up to 1.5 hours for deeper flavor), stirring occasionally. Remove the bay leaf before assembling.
5
**Prepare the Cheese Filling:** In a medium bowl, combine ricotta cheese, egg, 1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, the remaining 1 tablespoon of chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well until thoroughly combined.
6
**Preheat Oven & Prepare Pan:** Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
7
**Assemble the Lasagna:** Spread about 1 cup of meat sauce evenly over the bottom of the prepared baking dish.
8
Arrange a single layer of oven-ready lasagna noodles over the sauce, breaking them if necessary to fit the pan edges without overlapping too much.
9
Spread half of the ricotta cheese mixture evenly over the noodles.
10
Top the ricotta layer with about 1 cup of meat sauce.
11
Repeat with another layer of noodles, the remaining half of the ricotta mixture, and another 1 cup of meat sauce.
12
Place a final layer of noodles on top, then cover generously with the remaining meat sauce.
13
Sprinkle the remaining 2 cups of shredded mozzarella cheese and the remaining 1/4 cup of grated Parmesan cheese evenly over the top.
14
**Bake the Lasagna:** Cover the baking dish tightly with aluminum foil. Bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly golden brown.
15
**Rest and Serve:** Let the lasagna rest for 15-20 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.

Nutrition Facts

600 kcal

Calories

45g

Protein

45g

Carbs

35g

Fat

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