Restaurant Style Lasagna

This is the BEST easy restaurant-style lasagna recipe you'll ever make! Made with pork sausage, ground beef, and a mixture of cheeses, this recipe beats out Olive Garden and those expensive restaurants!

Course Dinner, Main Course

Cuisine American, Italian

Keyword baked, cheesy, comfort food, layered

Prep Time 30

Cook Time 1

Total Time 2

Servings

Calories 632kcal

Author Melissa Rose

Ingredients

Meat Sauce

1 pound ground beef
1 pound ground Italian pork
1 (26-ounce) jar spaghetti sauce i.e. Prego, Rao's, etc.
1 tablespoon dried parsley
1 teaspoon dried oregano
4 cloves garlic, minced
12 semisweet chocolate chips optional, enhances flavor
1 teaspoon salt
½ teaspoon black pepper

Cheese Filling

1 cup ricotta cheese
1 cup grated Romano cheese
1 cup grated Parmesan cheese (freshly grated or pre-grated from the refrigerated section, not the shelf-stable green canister)
2 large eggs
1 teaspoon minced garlic
1 tablespoon dried parsley

For Layering

1 9-ounce box no-boil lasagna noodles
3 cups shredded mozzarella cheese divided
Parsley for garnish, optional

Instructions

Make the meat sauce:

In a large saucepan or Dutch oven, cook the 1 pound ground beef and 1 pound ground Italian pork over medium heat until browned and no pink remains. Drain any excess grease.
Stir in the 1 (26-ounce) jar spaghetti sauce, 1 tablespoon dried parsley, 1 teaspoon dried oregano, 4 cloves garlic, minced, 12 semisweet chocolate chips (optional), 1 teaspoon salt, and ½ teaspoon black pepper. Reduce the heat and simmer for 10 minutes.

Make the cheese filling:

In a medium bowl, stir together 1 cup ricotta cheese, 1 cup grated Romano cheese, 1 cup grated Parmesan cheese, 2 large eggs, 1 teaspoon minced garlic, and 1 tablespoon dried parsley until evenly combined. Set aside.

Assemble the lasagna:

Tip: A glass or stoneware 9 × 13-inch baking dish works especially well for this recipe.

Lightly grease a 9 × 13-inch baking dish. Spread a thin layer of meat sauce over the bottom of the pan, then arrange a single layer of no-boil lasagna noodles over the sauce.
Top the noodles with ⅓ of the cheese filling, ⅓ of the meat sauce, and 1 cups shredded mozzarella cheese Repeat the layers until the ingredients are used, finishing with meat sauce and a light sprinkle of mozzarella. Garnish with parsley, if desired.
Cover the pan tightly with foil and bake at 350°F for 1 hour. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and the sauce is bubbling.
Let the lasagna rest for 10–15 minutes before slicing and serving.

Nutrition