Olive Garden's Lasagna Classico (Copycat Recipe)

This classic lasagna recipe captures the rich, comforting flavors of Olive Garden's beloved Lasagna Classico. Layered with tender pasta, a savory meat sauce, creamy ricotta, and a blend of mozzarella and Parmesan cheeses, this dish is a hearty meal that brings the taste of Italian dining right to your home. Perfect for family gatherings or a cozy dinner, it adheres to traditional culinary methods and is sure to satisfy any pasta lover.

Ingredients:

• 9 lasagna noodles
• 1 pound ground beef
• 1 pound Italian sausage
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 cans (15 ounces each) tomato sauce
• 2 cans (6 ounces each) tomato paste
• 2 cans (6 ounces each) tomato puree
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 15 ounces ricotta cheese
• 1 egg
• 3 cups shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions; drain and set aside.
3. In a large skillet over medium heat, cook the ground beef, Italian sausage, onion, and garlic until the meat is browned. Drain excess fat.
4. Stir in the tomato sauce, tomato paste, tomato puree, basil, oregano, salt, and pepper. Simmer for 30 minutes, stirring occasionally.
5. In a bowl, combine ricotta cheese, egg, and half of the Parmesan cheese. Mix well.
6. Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Place 3 lasagna noodles over the sauce.
7. Spread half of the ricotta mixture over the noodles, followed by a third of the mozzarella cheese and a third of the meat sauce. Repeat the layers, ending with noodles topped with the remaining meat sauce and mozzarella cheese.
8. Sprinkle the remaining Parmesan cheese on top.
9. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden.
10. Let the lasagna cool for 15 minutes before slicing. Garnish with chopped parsley before serving.