Quick & Easy Classico Lasagna Recipe (with jar sauce) is so simple even I can make it! So I have tried several times to make homemade lasagna and have failed every. single. time. Until now! The first time I tried to make lasagna was for Christmas one year. What was I thinking?! I have since learned that special occasions are not the time to try a new recipe. It did’t turn out great at all and was barely edible. Of course that was over 20 years ago.
I didn’t even attempt to make it again for at least 5 years and it didn’t turn out too good the second time either. Apparently the third time really is the charm in this case.
The recipe you see below is not the Olive Garden Lasagna Classico, but a recipe I found on the Classico website. It seemed pretty straight forward and only required seven ingredients. While we do like the lasagna at Olive Garden I thought I needed to successfully make an easier version of lasagna before even trying to figure out what is in theirs and how to make it.
We like this recipe and I am going to make another version from their website at some point. There is a two sauce version that is made with the basil sauce in the layers and then you spread Alfredo sauce over the final layer of noodles. Also this recipe uses uncooked lasagna noodles so it eliminates the whole boiling noodles process. Plus there is chopped spinach in it, and I love adding spinach to dishes because it is so healthy. I like that this particular version doesn’t take extra time because you cover it tightly with aluminum foil so the noodles cook. I am excited to try it!
Ingredients
See recipe card for exact amounts.
Ingredient Notes
Marinara Sauce – we like Classico Tomato & Basil pasta sauce for this but you can use your favorite brand or variety.
Ground Italian Sausage – you can use mild or spicy. Our grocery store usually has one kind so that is what we use. You could use a half pound sausage and a half pound ground beef if you like.
Mozzarella Cheese – we like the pre-shredded type for this recipe.
Ricotta Cheese – part skim-milk or whole milk ricotta cheese will work. I do not recommend cottage cheese for this because it is a different consistency than ricotta cheese.
Parmesan Cheese – I like to buy it in a wedge and grate it myself. (Well, that’s not entirely true because Lee helps with the prep and almost always grates the cheese 😉)
Lasagna Noodles – cooked al dente.
Eggs – these are used as a binder so your lasagna doesn’t come out too soupy.
How to Make This Classic Lasagna Recipe
- Heat oven to 350°. Bring a large pot of water to a boil and boil lasagna noodles for 2 minutes less than the shortest time specified on the package, drain and set aside.
- In a large skillet over medium heat to medium high heat brown sausage, breaking into small crumbles with a wooden spoon as it cooks.
- In a medium bowl mix the ricotta cheese, beaten eggs, Parmesan cheese, and one cup mozzarella cheese until well combined; set aside.
- Spread one cup of pasta sauce on the bottom of a 9″ X 13″ baking dish, top with 4 lasagna sheets, half of the ricotta cheese mixture, half of the cooked sausage, half of the remaining pasta sauce, and half of the remaining mozzarella cheese. Repeat layers with the remaining half of the ingredients.
- Bake 35 – 40 minutes or until hot and bubbly, allow to set up 5 – 10 minutes before serving.
Storage & Reheating
Store in an airtight container for up to 3 days. Kim over at Insanely Good Recipes has a great article about reheating lasagna, she offers 4 different ways!
What we love about this quick and easy Classico Lasagna recipe
- It only requires 7 ingredients!
- There are only 2 layers so it is easy to divide the ingredients.
- We can use whatever variety of marinara sauce we want.
- It is easy!
- It is enough food that we can eat it the night we make it and then have leftovers another night. We love dinners we can make once and eat twice.
Try These Pasta Recipes Next!
14 Positively Perfect Pasta Dishes
Check out the Pasta section for all my pasta recipes!
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Quick & Easy Classico Lasagna
Ingredients
- 8 lasagna noodles
- 1 pound Italian sausage
- 1 container Ricotta cheese 15 ounces
- 2 eggs lightly beaten
- ½ cup Parmesan cheese
- 4 cups mozzarella cheese divided
- 1 jar pasta sauce 24 ounces
Instructions
- Preheat oven to 350°.
- Cook lasagna for 2 minutes less than the shortest time specified on the package (about 8 minutes), drain and set aside.
- In a large skillet over medium to medium-high heat brown sausage breaking into small crumbles as it cooks, about 5 minutes.
- In a medium bowl mix the ricotta cheese, beaten eggs, Parmesan cheese, and one cup mozzarella cheese until well combined; set aside.
- Spread one cup of pasta sauce on the bottom of a 9″ X 13″ baking dish, top with half of the lasagna noodles, half of the ricotta cheese mixture, half of the cooked sausage, half of the remaining pasta sauce, and half of the remaining mozzarella cheese. Repeat layers with the remaining half of the ingredients.
- Bake 35 – 40 minutes or until hot and bubbly. Allow to set up 5 – 10 minutes before serving.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.