Olive Garden Lasagna
I grew up eating lasagna on Sunday nights, and this Olive Garden–style version is the one that always brings family to the table. It’s rich, saucy, and reliably comforting — a multilayered crowd-pleaser that works for weeknight dinners, casual potlucks, or whenever you want something hearty that feeds a crowd. If you love generous cheese pulls and a well-seasoned meat sauce, this will quickly become a go-to. For a cozy pairing, try it alongside a warm bowl of copycat Olive Garden chicken gnocchi soup for a full Italian-American comfort meal.
Why you’ll love this dish
This lasagna combines familiar pantry staples into something more than the sum of its parts: savory Italian sausage, well-browned beef, creamy ricotta, and a generous layer of mozzarella melted into the sauce. It’s budget-friendly, easily scaled up for guests, and kid-approved — yet flavorful enough for adults who want bold, comforting food.
“The balance of ricotta and meat sauce is spot-on — every slice is cheesy, saucy, and exactly what Sunday dinner should taste like.”
When to make it: family dinners, game-day potlucks, or any night you want leftovers that reheat beautifully. It’s also an easy recipe to prep ahead: assemble the night before and bake the next day.
The cooking process explained
Quick overview of how this recipe comes together:
- Boil noodles until just tender and drain.
- Brown the beef and sausage, then simmer in marinara to build a rich meat sauce.
- Blend ricotta with egg and parsley for a cohesive, creamy layer.
- Layer noodles, sauce, ricotta, and mozzarella in a baking dish.
- Bake covered, then uncover to brown and bubble on top. Rest before slicing.
This short roadmap helps you pace the work: cook, brown, mix, assemble, bake, rest.
What you’ll need
- 9 lasagna noodles (regular, not oven-ready)
- 1 pound ground beef
- 1 pound Italian sausage (mild or sweet, casing removed)
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 cups marinara sauce (use a quality jar or homemade)
- 1 egg
- 2 tablespoons chopped fresh parsley (or 2 tsp dried)
- Salt and pepper to taste
Notes and substitutions:
- Swap part-skim ricotta for full-fat for a richer filling, or use cottage cheese (blended) for a lighter texture.
- For a vegetarian version, replace meats with a mixture of sautéed mushrooms, spinach, and lentils.
- If you prefer a smokier flavor, add a pinch of smoked paprika to the meat sauce.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package directions until al dente. Drain and lay flat on a sheet of parchment or a lightly oiled tray to prevent sticking.
- In a large skillet over medium-high heat, brown the ground beef and Italian sausage, breaking meat into small pieces. Cook until no longer pink. Drain any excess fat.
- Add the marinara sauce to the skillet with the browned meat. Reduce heat and simmer for 5–10 minutes to meld flavors. Taste and season with salt and pepper.
- In a medium bowl, combine ricotta, egg, parsley, and a pinch of salt and pepper. Mix until smooth.
- Spread a thin layer of meat sauce across the bottom of a 9×13-inch baking dish. Arrange three lasagna noodles on top. Spoon one-third of the meat sauce over noodles, dollop and spread half the ricotta mixture, and sprinkle with one-third of the mozzarella. Repeat: noodles, sauce, remaining ricotta, and another third of mozzarella. Finish with the last three noodles, remaining sauce, remaining mozzarella, and the grated Parmesan on top.
- Cover the dish tightly with foil and bake for 25 minutes. Remove foil and bake an additional 25 minutes until the cheese is bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing to set the layers.
Best ways to enjoy it
Serve slices with a simple green salad dressed in lemon vinaigrette and a sprinkle of extra Parmesan. For a more classic pairing, warm some garlic bread or breadsticks on the side — the soft interior and garlicky crust mirror the lasagna’s textures perfectly; try this Olive Garden breadsticks recipe if you want to replicate the restaurant feel. A medium-bodied red wine like Chianti or a Merlot also complements the tomato and meat flavors.
Storage and reheating tips
- Refrigerator: Cool lasagna to room temperature, cover tightly, and refrigerate for up to 4 days.
- Freezer: Wrap tightly with plastic wrap and foil or store in an airtight freezer container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Cover with foil and bake at 350°F (175°C) until warmed through (20–30 minutes for refrigerated portions). For single slices, microwave on medium power in 30-second bursts until hot, then let rest a minute. Always ensure reheated lasagna reaches 165°F (74°C) for safe consumption.
Pro chef tips
- Don’t overcook noodles: Boil just until al dente since they’ll finish cooking in the oven. Slightly undercooked noodles prevent a mushy lasagna.
- Drain fat well: Removing excess grease from the meat helps the sauce stay bright and prevents a greasy final dish.
- Even layering: Use an offset spatula or the back of a spoon for even sauce and cheese spread to avoid dense spots.
- Resting matters: Let the lasagna sit 10 minutes before cutting so slices hold together.
- Make-ahead shortcut: Assemble the lasagna, cover, and refrigerate overnight; add 10–15 minutes to the baking time if baking straight from chilled. For reheating frozen lasagna, thaw overnight for best results. For help recreating the full Olive Garden experience, pair with their signature breadsticks from this breadsticks recipe.
Creative twists
- Spinach and three-cheese: Add sautéed spinach and swap half the ricotta for blended cottage cheese.
- Spicy sausage: Use hot Italian sausage and add red pepper flakes to the sauce for heat.
- White lasagna: Replace marinara with Alfredo sauce and use ground chicken or turkey.
- Mini lasagnas: Make individual portions in ramekins for entertaining. For a themed dinner, serve alongside copycat breadsticks using this Olive Garden breadsticks guide to finish the plate.
Common questions
Q: Can I use no-boil lasagna noodles?
A: Yes. If you use oven-ready (no-boil) noodles, skip pre-cooking and add a little extra sauce or water (about 1/2 cup) to ensure there’s enough moisture for them to hydrate while baking.
Q: How long does this lasagna take from start to table?
A: Active prep is about 30–40 minutes (cooking noodles, browning meat, mixing ricotta, assembling). Baking adds 50 minutes, plus a 10-minute rest — roughly 1 hour 40 minutes total.
Q: Can I assemble and freeze before baking?
A: Absolutely. Assemble in a freezer-safe dish, wrap tightly, and freeze up to 3 months. Thaw overnight and bake at 375°F (190°C) for 50–60 minutes, covered for 30–40 minutes, then uncovered until bubbly.
Q: What if my lasagna is too watery after baking?
A: That usually means excess sauce or undercooked noodles. Let it rest longer to allow juices to settle. Next time, reduce excess liquid in the sauce by simmering or drain sauce from the meat before layering.
Conclusion
This Olive Garden–style lasagna is a dependable, comforting centerpiece that’s easy to scale and forgiving for make-ahead cooking; it captures the restaurant-style layers of sauce and cheese in a home-cooked dish. If you want to compare portion sizes or how restaurants serve it, see the Olive Garden menu listing for Lasagna Classico here: Lasagna Classico (Serves up to 12) – Olive Garden Italian Restaurant. For detailed nutrition facts if you’re tracking calories or allergens, the Olive Garden nutrition PDF is a helpful reference: NUTRITION INFORMATION (U.S. Restaurants, excludes Hawaii) At …
Olive Garden-Style Lasagna
Ingredients
Pasta and Sauce
- 9 pieces lasagna noodles (regular, not oven-ready)
- 4 cups marinara sauce Use a quality jar or homemade
Meat
- 1 pound ground beef
- 1 pound Italian sausage Mild or sweet, casing removed
Cheese Mixture
- 2 cups ricotta cheese Swap for part-skim for a lighter filling or use blended cottage cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Egg and Seasoning
- 1 large egg
- 2 tablespoons chopped fresh parsley Or 2 tsp dried
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package directions until al dente. Drain and lay flat on a sheet of parchment or a lightly oiled tray to prevent sticking.
- In a large skillet over medium-high heat, brown the ground beef and Italian sausage, breaking meat into small pieces. Cook until no longer pink. Drain any excess fat.
- Add the marinara sauce to the skillet with the browned meat. Reduce heat and simmer for 5–10 minutes to meld flavors. Taste and season with salt and pepper.
- In a medium bowl, combine ricotta, egg, parsley, and a pinch of salt and pepper. Mix until smooth.
Assembly
- Spread a thin layer of meat sauce across the bottom of a 9x13-inch baking dish. Arrange three lasagna noodles on top.
- Spoon one-third of the meat sauce over noodles, dollop and spread half the ricotta mixture, and sprinkle with one-third of the mozzarella.
- Repeat: noodles, sauce, remaining ricotta, and another third of mozzarella.
- Finish with the last three noodles, remaining sauce, remaining mozzarella, and the grated Parmesan on top.
Baking
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove foil and bake an additional 25 minutes until the cheese is bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing to set the layers.
