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Carrabba's Italian Grill Lasagna Recipe
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Carrabba's Italian Grill Lasagna Recipe

Carrabba's Italian Grill's lasagna is a hearty and classic dish, meticulously crafted with layers of pasta, rich marinara sauce, creamy ricotta cheese, savory meatballs, and Italian sausage, delivering a flavorful and comforting dining experience. Make this Straight-From-the-Restaurant Carrabba's Italian Grill Lasagna Recipe at home and your Lasagna will taste just like Carrabba's Italian Grill.
Prep Time30 minutes
Active Time1 hour 12 minutes
Resting Time10 minutes
Total Time1 hour 52 minutes
Course: Dinner, Lunch, Party Recipe
Cuisine: Italian
Keyword: Carrabba's, Carrabba's Italian Grill, Cheese, Lasagna, Pasta Dish

Ingredients

  • Olive Oil for greasing the baking sheet pan and lasagna sheets
  • 1 1/2 pounds Sweet or Hot Italian Sausage, casings removed, or Ground Beef or Chuck (85% lean)
  • 5 fresh Lasagna Sheets
  • 7 cups Pomodoro Sauce
  • 2 cups 8 ounces freshly grated Romano Cheese, plus more for serving
  • 1 pound 4 cups shredded Mozzarella
  • 1 1/2 pounds Whole Milk Ricotta Cheese
  • Finely chopped fresh Flat-Leaf Parsley for serving

Instructions

  • Preheat oven to 350°F.
  • Lightly oil a 13-by-9-inch baking pan.
  • Cook sausage in a large skillet over medium heat, breaking up sausage with side of a spoon, until cooked through, about 10 minutes.
  • Using a slotted spoon, transfer sausage to a bowl, discarding fat in skillet. Set aside.
  • Bring a large pot of water to a boil over high heat. Add salt to taste.
  • Trim lasagna sheets to fit baking pan, if necessary.
  • Add lasagna sheets to the boiling water, one at a time, stirring gently to keep sheets from sticking to each other. Cook just until al dente, about 2 minutes (water does not have to return to a boil). Drain and rinse under cold running water. Separate and toss lasagna sheets with 2 tablespoons of oil to discourage sticking.
  • Set aside 1/2 cup of Romano cheese for topping.
  • Spread 3/4 cup Pomodoro sauce on bottom of baking dish.
  • Top with 1 lasagna sheet.
  • Sprinkle with 1/4 each of mozzarella, Parmesan and sausage.
  • Dot with 1/4 of ricotta.
  • Top with 3/4 cup Pomodoro sauce.
  • Repeat three times with 3 more sheets, mozzarella, Parmesan, sausage, ricotta and Pomodoro sauce.
  • Top with final lasagna sheet, 1 cup Pomodoro sauce and reserved Parmesan cheese. Reserve remaining Pomodoro sauce.
  • Cover lasagna loosely with aluminum foil. (Lasagna and sauce can be prepared up to here, covered, and refrigerated, up to 1 day ahead.)
  • Place baking dish on a rimmed baking sheet. Place in preheated oven and bake for 45 minutes.
  • Uncover and bake until lasagna is bubbling, about 30 minutes more.
  • Remove from oven and let stand for 15 minutes before serving.
  • To serve, reheat remaining Pomodoro sauce.
  • Cut lasagna into 9 portions. Transfer each to a dinner plate.
  • Top with warm Pomodoro sauce.
  • Sprinkle with Romano and parsley.

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