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Olive Garden Lasagna

Helen T. Patterson
Olive Garden’s lasagna is a comforting, savory dish known for its rich layers of seasoned meat sauce, creamy ricotta filling, and gooey mozzarella. This homemade version brings the restaurant favorite straight to your kitchen. Perfect for family dinners, gatherings, or meal prep, this lasagna features perfectly cooked noodles, hearty beef sauce, and a cheesy, golden topping that’s sure to please.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American, Italian
Servings 8 servings
Calories 450 kcal

Equipment

  • 9x13-inch baking dish (1)
  • Large skillet (1)
  • Large Pot (1 for boiling noodles)
  • Mixing Bowl – 1
  • Measuring cups and spoons (1 set)
  • Aluminum Foil (1 sheet)
  • Sharp Knife (1)
  • Spatula or Spoon (1 for stirring)

Ingredients
  

  • 1 lb Ground Beef
  • 1 jar 24 oz Marinara Sauce
  • 1 can 6 oz Tomato Paste
  • 1 medium Onion finely chopped
  • 2 cloves Garlic minced
  • 1 tsp Dried Basil
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 12 Lasagna Noodles regular or no-boil
  • 2 cups 16 oz Ricotta Cheese
  • 4 cups 16 oz Shredded Mozzarella Cheese
  • 1/2 cup 4 oz Grated Parmesan Cheese
  • 1 Large Egg
  • 1/4 cup Fresh Parsley chopped

Instructions
 

Prepare the Meat Sauce:

  • In a large skillet, cook the ground beef over medium heat until browned, breaking it up into small pieces. Drain excess fat. Add the chopped onion and garlic, cooking for another 2-3 minutes until fragrant. Stir in the marinara sauce, tomato paste, basil, oregano, salt, and pepper. Let the sauce simmer on low heat for 20–30 minutes.

Cook the Lasagna Noodles:

  • Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions (if using regular noodles). Once cooked, drain and rinse with cold water to prevent sticking. Lay them flat on parchment paper to prevent them from sticking together.

Make the Cheese Filling:

  • In a mixing bowl, combine ricotta cheese, 2 cups of mozzarella, Parmesan cheese, egg, and parsley. Season with a pinch of salt and pepper and stir until everything is well combined.

Assemble the Lasagna:

  • Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Add a layer of lasagna noodles, then top with a portion of the cheese mixture and more sauce. Repeat the layers until all the ingredients are used, ending with a final layer of sauce on top. Sprinkle the remaining mozzarella cheese over the top.

Bake the Lasagna:

  • Cover the lasagna with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10–15 minutes, until the cheese is bubbly and golden brown.

Let It Rest:

  • Allow the lasagna to sit for 10–15 minutes before slicing. This helps the layers set, making it easier to cut neat portions.

Notes

  • Make Ahead: You can prepare the lasagna the day before and refrigerate it overnight. Simply bake it the next day, adding a few extra minutes if baking from the fridge.
  • Freezing Tip: To freeze, assemble the lasagna in a freezer-safe dish but do not bake. Cover tightly and freeze for up to 3 months. When ready to bake, thaw overnight and follow baking instructions.
  • Vegetarian Version: Swap out the ground beef for a mix of sautéed vegetables like mushrooms, zucchini, and spinach for a meatless lasagna.
  • No-Boil Noodles: If using no-boil noodles, be sure to have enough sauce in the dish to fully hydrate the noodles while baking. Add a bit more marinara if needed.
Keyword Olive Garden Lasagna