Ingredients

• 1/2 lb ground beef
• 12 pieces lasagna sheets
• 1/2 lb Italian sausage (chopped)
• 2 tbsp olive oil
• 3 cloves garlic (minced)
• 4 oz onion (finely chopped)
• 2 cans crushed tomatoes (around 28 oz) (I would use one more 14oz can next time)
  I MAY DOUBLE THE SAUCE NEXT TIME
• 16 oz ricotta cheese
• 2 cups mozzarella cheese (shredded)
• 1/2 parmesan cheese (shredded)
• 1 egg (beaten)
• salt
• pepper
• 1.5 tsp oregano

Instructions

Preheat the oven to 325°F while you assemble your lasagna.

Step 1:
Grab a large skillet, then add olive oil, minced garlic, and diced onion, and allow them to get soft.
Make sure to adjust the temperature to prevent them from burning, as that could develop a really bitter, off-putting taste.

Step 2:
Once the garlic and the onion are soft and fragrant, it is time to add the meat – both the ground beef and the Italian sausage.
Set the heat to medium, then stir all of the ingredients together and allow the meat to cook for at least 15 minutes.
There may be some excess fat to drain, so make sure to do that before you proceed with adding other ingredients.
However, make sure to leave some of the natural meat sauce, as it is packed with beautiful, savory flavors and that irresistible beef aroma.

Step 3:
Pour in both (3) cans of crushed tomatoes, as well as 1/2 teaspoon of oregano, and stir well.
At this point, you can lower the heat and allow the Olive Garden lasagna sauce to simmer on low for about 20 minutes.
After 20 minutes, season the lasagna sauce with pepper and salt to taste, then set it aside.

Step 4:
Add ricotta cheese, 1 beaten egg, as well as 1/2 tsp of oregano in a mixing bowl.
Whisk the ingredients together to create a cohesive mixture.
You also want to add a pinch of salt and the desired amount of pepper.
Grab your baking dish and grease it with some olive oil to prevent the lasagna noodles from sticking to the bottom.

You also want to add a tablespoon of the cheese mixture to the bottom of the dish before going in with the lasagna sheets/noodles.

Step 5:
The lasagna layering process should go as follows: a layer of noodles, then a layer of cheese mixture topped with the meat sauce.
Continue layering until you’re left with the last layer of lasagna sheets, which should be topped with meat sauce and shredded mozzarella for a cheesy top layer.

Step 6:
At this point, the oven has reached the required temperature.
Cover the baking dish with a piece of aluminum foil, which will allow the noodles to cook without drying them out.
Bake the covered Olive Garden lasagna for 20 minutes, then remove the foil and bake for another 10 minutes to get a golden, crispy, melting top layer.