Go Back
olive garden lasagna recipe

Olive Garden Lasagna Recipe

Thick layers of cheesy, saucy goodness stacked between tender noodles—this is lasagna done right!
A slow-simmered tomato sauce with Italian sausage and ground beef gives the dish a deep, rich taste.
I like to use no-boil lasagna noodles since they absorb just the right amount of sauce while baking.
Mixing shredded mozzarella into the ricotta filling makes each bite extra cheesy without making it overly heavy.
Covering the dish with foil for the first part of baking keeps the moisture locked in, so the pasta cooks up perfectly.
A broiled cheese topping for the last few minutes creates that golden, bubbly crust everyone looks forward to!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Servings: 8

Ingredients

  • 1/2 lb Ground Beef
  • 1/2 lb Italian Sausage
  • 3 Cloves Garlic minced
  • 4 oz Onion diced
  • 1 1/2 tsp Oregano
  • 2 Cans Tomatoes 14 oz each
  • 9 Lasagna Noodles
  • 1 Egg
  • 15 oz Ricotta Cheese
  • 1 cup Parmesan Cheese grated
  • 3 cups Mozzarella Cheese shredded

Instructions

  • Cook the ground beef and Italian sausage in a skillet over medium heat until browned.
  • Add garlic and onion, cooking until softened.
  • Stir in the chopped tomatoes and oregano.
  • Let the sauce simmer for about 20 minutes, allowing the flavors to blend.
  • In a bowl, mix together the ricotta, egg, and half of the Parmesan cheese until well combined.
  • Preheat your oven to 375°F (190°C).
  • Start assembling the lasagna by spreading a layer of sauce in a 9 by 12-inch baking dish.
  • Lay down three lasagna noodles, followed by a layer of the cheese mixture and meat sauce.
  • Sprinkle some mozzarella on top.
  • Repeat the layers two more times.
  • Finish with a generous layer of mozzarella and remaining Parmesan on top.
  • Cover the dish with foil and bake for 30 minutes.
  • Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbling.