Olive Garden’s Lasagna Classico is the hearty, cheesy centerpiece that says comfort food – layers of pasta, rich meat sauce, and a creamy three-cheese filling baked until golden and bubbly. This copycat recipe brings that restaurant classic to your table, and it feeds a crowd.

Why You’ll Love This Recipe

Hearty layers of meat sauce and three cheeses
Feeds a crowd and reheats beautifully
Tastes just like the Olive Garden classic
Make-ahead friendly for busy nights

Copycat Olive Garden Lasagna Classico

A copycat of Olive Garden's Lasagna Classico - layers of noodles, a savory beef-and-sausage meat sauce, and a creamy ricotta three-cheese filling, baked golden.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 8 servings

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Meat Sauce

1/2 pound ground beef
1/2 pound Italian sausage
1 onion diced
3 cloves garlic minced
24 ounces marinara sauce
1 teaspoon Italian seasoning

Cheese Filling

15 ounces ricotta cheese
1 large egg
2 cups mozzarella cheese shredded
1/2 cup Parmesan cheese grated
2 tablespoons fresh parsley chopped

Assembly

12 lasagna noodles cooked
1 cup mozzarella cheese for topping

Equipment

large skillet
9x13 baking dish
mixing bowl

Method

Brown the ground beef and sausage with the onion in a skillet, then drain. Add the garlic, marinara, and Italian seasoning and simmer 10 minutes.
Mix the ricotta, egg, 2 cups mozzarella, Parmesan, and parsley in a bowl.
Spread a little sauce in a 9x13 dish. Layer noodles, cheese filling, and meat sauce, repeating to build three layers.
Top with the final noodles, remaining sauce, and 1 cup mozzarella. Cover with foil.
Bake at 375F for 40 minutes, then uncover and bake 15 more until bubbly and golden. Rest 15 minutes before slicing.

Notes

Letting the lasagna rest 15 minutes after baking is essential for clean slices. Use a mix of beef and Italian sausage for the most authentic flavor.

Tips for the Best Olive Garden Lasagna

Use both beef and Italian sausage for the richest flavor
Let the lasagna rest 15 minutes so it slices cleanly
Cook noodles just to al dente – they finish in the oven
Cover with foil first so the top does not over-brown

Storage & Reheating

Refrigerate leftovers up to 5 days or freeze for up to 3 months. Reheat individual slices in the microwave or the whole dish, covered, in a 350F oven.

Variations to Try

Make it vegetarian with sauteed mushrooms and spinach instead of meat
Add a layer of bechamel for an extra-creamy lasagna
Assemble a day ahead and bake when ready

Frequently Asked Questions

Can I make lasagna ahead of time?

Yes. Assemble it up to a day ahead and refrigerate, or freeze unbaked. Add extra baking time if cooking from cold.

Why does my lasagna fall apart?

It needs to rest. Let it sit 15 minutes after baking so the layers set up for clean, sturdy slices.

Do I have to cook the noodles first?

This recipe uses cooked noodles for the classic texture. If using no-boil noodles, add a little extra sauce and cover well.

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Why You’ll Love This Recipe