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Updated August 7, 2026
Lasagna Classico

Olive Garden Lasagna Classico

$18.49 940 cal Classic EntréesLunch-Sized FavoritesLighter Portions

Prepared fresh daily with layers of pasta, parmesan, mozzarella, pecorino romano and our homemade meat sauce.** **Our meat sauce is made with pan-seared beef and Italian sausage.

4.2 · 9 ratings
Olive Garden Menu View on OliveGarden.com

About This Dish

Olive Garden Lasagna Classico is the house lasagna, prepared fresh daily and priced at $18.49 for the dinner portion, with 940 calories, 55 grams of fat and 2,260 milligrams of sodium. It is built from layers of pasta sheets, parmesan, mozzarella and pecorino romano, and the homemade meat sauce made with pan-seared beef and Italian sausage, then baked until the top browns. It is one of the three components of the Tour of Italy and sits on the Classic Entrées menu. Dine-in orders include unlimited breadsticks and a choice of soup or salad.

Lasagna Classico is one of the better-value entrées on the menu because it comes in three sizes: the $18.49 dinner portion, a $14.49 Lighter Portion and a $12.49 Lunch-Sized Favorite served weekdays until 3 PM, the last two at 500 calories each. For groups it is the most-ordered pan on the family-style and catering menus: a pan that serves up to 6 is $51.99, a larger pan that serves up to 12 is $61.99, and the Family-Style Lasagna Bundle with the house salad and a dozen breadsticks is $65.99. Because the lasagna is baked to order, Olive Garden asks for two hours notice on the pans.

Nutrition Facts

Per serving

940 Calories
55g Total Fat
2260mg Sodium

* Nutritional values are approximate and may vary. Last updated Aug 7, 2026

Lasagna Classico Price by Menu

The same dish is offered on more than one Olive Garden menu — portion and price differ.

MenuListed asPriceCalories
Classic Entrées Lasagna Classico $18.49 940 cal
Lighter Portions Lasagna Classico $14.49 500 cal
Lunch-Sized Favorites Lasagna Classico $12.49 500 cal

How to Copycat Olive Garden Lasagna Classico at Home?

Prep: 30 min Cook: 65 min Total: 95 min Medium

Olive Garden Lasagna Classico is the benchmark for Italian-American lasagna at casual dining restaurants, and it generates significant copycat recipe searches because it has a specific quality that home versions rarely match: defined, intact layers that hold their shape when sliced. The dish achieves this through technique, specifically in how the cheese layer is prepared and how the pasta is handled.

The copycat recipe for Olive Garden Lasagna Classico focuses on three areas: building a properly reduced meat sauce, mixing the ricotta with egg to form a stable layer, and using no-boil pasta sheets to prevent excess moisture from collapsing the layers during baking. These three decisions together produce the structured, restaurant-quality result that makes this dish stand out from standard home baked lasagna.

Ingredients

6 servings

Meat Sauce

Cheese Layer

Pasta

Instructions

0 / 6

  1. Brown ground beef and Italian sausage in a large skillet over high heat for 8 to 10 minutes until deeply caramelized. Drain excess fat. Add onion for 3 minutes, then garlic for 60 seconds. Stir in tomato paste for 2 minutes, then crushed tomatoes and seasonings. Simmer on low for 20 minutes until thick.

    35 min

    The meat sauce must be thick before assembly. Thin sauce produces a watery lasagna that falls apart when sliced.

  2. Preheat oven to 375F. In a bowl, mix ricotta, egg, parsley, and a pinch of salt until smooth. Set aside.

    3 min

  3. Spread 1 cup of meat sauce across the bottom of a 9x13 inch baking dish. Lay 3 no-boil lasagna sheets over the sauce.

    3 min

  4. Spread one-third of the ricotta mixture over the pasta, then one-third of the remaining meat sauce, then 3/4 cup of mozzarella. Repeat this layering sequence 2 more times for 3 complete layers total.

    10 min

  5. Finish with the remaining mozzarella and all of the Parmesan and Romano over the top. Cover tightly with foil.

    3 min

  6. Bake covered for 45 minutes. Remove foil and bake uncovered for 15 to 20 minutes until the top is golden and the edges are bubbling.

    65 min

    Rest the lasagna for 20 minutes before slicing. Cutting too soon causes the layers to slide apart. The resting time is non-negotiable for clean slices.

Pro Tips

  • Spread sauce all the way to the edges of the pasta sheet on every layer. Dry pasta edges that do not contact sauce remain tough and undercooked after baking.
  • No-boil sheets work best in this recipe because they absorb liquid from the sauce during baking and reach the perfect texture without becoming waterlogged.
  • Make the lasagna the night before, refrigerate unbaked, and add 15 minutes to the covered baking time. Overnight resting improves both flavor and structure.

Variations

Vegetarian Lasagna Classico

Replace the meat sauce with a combination of sauteed mushrooms, diced zucchini, and spinach. Keep the same four-cheese layer and tomato base.

White Lasagna

Replace all meat sauce with a creamy bechamel. Add layers of spinach, mushrooms, and the four-cheese blend for a rich white lasagna version.

Serving Ideas

  • Slice into squares and serve with a spatula for clean portions
  • Pair with Olive Garden-style garlic breadsticks and a house salad
  • A glass of Sangiovese or Chianti is the traditional Italian pairing for meat lasagna
  • Reheat covered leftovers at 350F for 20 minutes to restore the original texture
  • Top each serving with fresh basil and a final drizzle of good olive oil before plating

More from Classic Entrées

Family-Style Lasagna Bundle Classic Entrées

Family-Style Lasagna Bundle

Bring home our Family-Style Lasagna Bundle for dinner tonight, serving 4-6 people. Your bundle features Lasagna Classico**, our Famous House Salad, and a dozen breadsticks. Please allow 2 hours when ordering this combination. **Our meat sauce is made with pan-seared beef and Italian sausage. *Prices vary in NY, AK, CA

$65.99 6,700 cal
4.6 · 16 ratings
Chicken Alfredo Classic Entrées

Chicken Alfredo

Creamy alfredo sauce made from scratch with ingredients like parmesan, cream, garlic and butter, served with fettuccine pasta and topped with sliced grilled chicken.

$20.79 1,480 cal - 1,710 cal
4.7 · 23 ratings
Chicken Parmigiana Classic Entrées

Chicken Parmigiana

Two lightly fried parmesan-breaded chicken breasts with our homemade marinara and melted Italian cheeses. Served with a side of spaghetti.

$20.49 1,020 cal
4.6 · 11 ratings
Fettuccine Alfredo Classic Entrées

Fettuccine Alfredo

Our signature alfredo sauce made fresh in-house every morning with ingredients like parmesan, cream, garlic and butter, served over fettuccine. (V) Vegetarian option

$16.99 1,220 cal
4.1 · 14 ratings

Find Lasagna Classico Near You

Visit one of Olive Garden's 900+ locations to enjoy the Lasagna Classico at $18.49.

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Frequently Asked Questions

The dinner portion is $18.49. The Lighter Portion is $14.49 and the Lunch-Sized Favorite, available weekdays until 3 PM, is $12.49. All dine-in orders include unlimited breadsticks and soup or salad. Prices vary slightly in New York, Alaska and California.
The dinner portion has 940 calories, 55 grams of fat and 2,260 milligrams of sodium. The lunch and lighter portions have 500 calories each, which makes lasagna one of the lower-calorie ways to order a baked pasta at Olive Garden.
Pasta sheets layered with parmesan, mozzarella and pecorino romano cheeses and Olive Garden's homemade meat sauce, which is made with pan-seared beef and Italian sausage. It is baked fresh each day. It is not vegetarian and not gluten free.
Yes. A family-size pan that serves up to 6 is $51.99, a pan that serves up to 12 is $61.99, and the Family-Style Lasagna Bundle, which adds the house salad and a dozen breadsticks, is $65.99. Pans are available for pickup and delivery with about two hours notice.
Simmer a meat sauce of browned ground beef and Italian sausage with crushed tomatoes and garlic, then layer it with no-boil lasagna sheets, a ricotta and parmesan mixture, and shredded mozzarella. Bake covered at 375°F for 45 minutes, then uncovered until browned. The full recipe on this page takes about 90 minutes.

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