Olive Garden Lasagna Classico

Olive Garden Lasagna Classico
Ultra-comforting, and packed with layers of meat sauce, cheese, and tender noodles just like the Olive Garden Lasagna
Serves: 8
  • For the meat sauce:
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ pound ground beef
  • 6 ounces Italian sausage, removed from their casings and crumbled
  • 2 16-ounce cans crushed tomatoes
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • Salt, to taste
  • Pepper, to taste
  • For the cheese mixture:
  • 16 ounces whole milk ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • ½ cup romano cheese, grated
  • 1 tablespoon parsley, chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly-ground black pepper
  • 1 tablespoon basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 egg, lightly beaten
  • For the lasagna:
  • 12 cooked or no-boil lasagna noodles
  • Cooking spray
  • 1 cup mozzarella cheese, shredded
  1. Make the sauce: Heat the olive oil in a large sauce pot. Add then onion and garlic and cook about 5 minutes, or until softened and translucent. Add the ground beef and sausage, and cook 10 minutes over medium heat, stirring occasionally.
  2. Add the tomatoes, basil, and oregano, and stir to combine. Simmer for about 20 minutes. Season to taste with salt and pepper, then chill.
  3. Make the cheese mixture: Mix together the ricotta, mozzarella, and romano cheeses, parsley, salt, pepper, basil, oregano, and egg in a large mixing bowl.
  4. Build and bake the lasagna: Spray the bottom of a 9-by-13-inch baking dish with cooking spray.
  5. Spread 4 ounces of the meat sauce on the bottom of the pan.
  6. Layer 3 lasagna noodles over the meat sauce (they may overlap slightly).
  7. Spread 1 cup of the cheese mixture over the noodles.
  8. Spread 1 cup of meat sauce onto the cheese mixture.
  9. Repeat the layers of noodles, cheese, and meat sauce two more times.
  10. Top with 3 lasagna noodles, the remaining meat sauce, and shredded mozzarella.
  11. Spray a large piece of foil with cooking spray and wrap the pan tightly with it, sprayed side down. Bake at 325ºF for 45 minutes to an hour, or until the internal temperature is 165º.
  12. Turn the oven off and allow the lasagna to set up in the warm oven for 30 minutes.
  13. Cut into squares 2 rows long by 4 rows wide. Plate and garnish with fresh basil.
For extra ease make it ahead of time and reheat it. Or you can make the meat sauce and cheese mixture ahead and assemble prior to going into the oven for the fresh baked Lasagna.

No Boil Lasagna



No Boil Lasagna
Easy to Prepare and best of all you do not have to cook the lasagne before using easily saving you a pot to wash and time.
Serves: 8
Cook time: 
Total time: 
  • 15 mL (1 tablespoon) vegetable oil
  • 75 mL (1/3 cup) grated Parmesan cheese
  • 1 medium onion, chopped
  • 1-280 g (10 oz) package frozen chopped spinach, thawed (optional)
  • 1 clove garlic, minced
  • 500 9 (lib) ground beef
  • 2-398 mL (14 oz) cans Catelli Tomato Sauce
  • 1 egg, slightly beaten
  • 10 mL (2 teaspoons) vegetable oil
  • 1-284 mL (10 oz) can sliced mushrooms
  • 5 mL (1 teaspoon) salt
  • 125 mL (1/2 cup) water
  • 1-170 g (6 oz) package sliced Mozzarella cheese
  • 5 mL (1 teaspoon) oregano
  • 1-250 g carton (1 cup) cottage cheese
  • 375 g (112 package) CATELLI LASAGNE, UNCOOKED
  1. Sauté onion and garlic in oil. Add ground beef and brown. Remove excess fat
  2. Stir in tomato sauce, mushrooms with their liquid, water and oregano; bring to a boil and remove from heat.
  3. Combine cottage cheese, Parmesan cheese, well drained spinach, egg, oil and salt. Spoon 1/ 3 of sauce into a 22 cm X 33 cm (9" X 13") baking dish
  4. Cover with ⅓ of lasagna.
  5. Spread another 1/ 3 of sauce over and cover with another 1/ 3 of lasagna.
  6. Spread cheese and spinach mixture over and cover with remaining lasagna and sauce.
  7. Top with cheese slices. t
  8. Cover with foil paper and bake at 190°C (375°F) for 45 minutes
  9. Uncover and bake until cheese starts to brown, about 15 minutes.
Note WITH HOMEMADE SPAGHETTI SAUCE - When using your own recipe sauce with the above method (no boil lasagna), make sauce thinner than usual or thin with water; otherwise lasagna will be dry.


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