AWARD WINNING LASAGNA RECIPES
OLIVE GARDEN LASAGNA CLASSICO RECIPE | TOP SECRET RECIPES
Crafting a clone of Olive Garden’s signature Lasagna Classico became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original. I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice. This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version. This recipe was our #2 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5). Browse my other Olive Garden clone recipes here.
Provided by Todd Wilbur
Total Time 2 hours 35 minutes0S
Prep Time 45 minutes0S
Cook Time 1 hours 50 minutes0S
MOM’S LASAGNA | RECIPE - RACHAEL RAY SHOW
Michael Symon’s mom knows her lasagna!
Provided by Michael Symon
Number Of Ingredients 24
Steps:
- In a large Dutch oven or heavy pot, heat olive oil over medium heat
- Add the onion garlic and a three-finger pinch of salt and sweat them until they are translucent, about 2 minutes
- Add the neck bones and brown, about 5 minutes
- Add the ground veal, beef and sausage, season with another healthy pinch of salt and continue cooking until the meat is browned, about 10 minutes
- Add the white wine, tomatoes and their juice, and the bay leaves, scraping the bottom of the pot with a wooden spoon to get all of the browned bits into the sauce
- Season the sauce with salt and simmer for 2 hours over medium heat
- Remove the bay leaves and neck bones and let cool
- Skim any fat that rises to the surface
- Bring a large pot of water to a boil
- Add enough salt so that it tastes seasoned and allow the water to return to a boil
- Add the noodles and cook until al dente
- Drain well and set aside
- Meanwhile, in a medium bowl, combine the ricotta, parsley, basil, oregano and eggs with a pinch of salt
- Preheat the oven to 350°F
- Ladle about 1 cup of sauce on the bottom of a 9x13-inch lasagna pan
- Arrange a layer of noodles over followed by a layer of sauce and then some ricotta mixture, smoothing it with a spatula to the edges of the noodles
- Repeat the process until the pan is full and finishing with a final layer of noodles, sauce, mozzarella cheese and Parmesan cheese
- Cover the lasagna with aluminum foil and bake for 1 hour
- Uncover and bake for 30 minutes to brown and bubbly on top
- Remove from oven and let cool slightly before cutting and serving
- MORE: Lasagna Burgers Jeanette's Holiday Lasagna Lasagna with Meat Ragu
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