Recipes: Carrabba’s Italian Grill Lasagna for National Lasagna Day


KANSAS CITY, Mo. — It’s National Lasagna Day!

Join Carrabba’s Italian Grill chef Elly Cassady for this lasagna recipe and learn a few tips for layering. Give the recipe a try at home and see for yourself how delicious it can be.

The recipe makes 9 servings so you can share with your friends and family!


  • Olive oil for the baking sheet pan and lasagna sheets
  • 1 ½ pounds sweet or hot Italian sausage, casings removed, or ground round beef (85% lean)
  • 5 fresh lasagna sheets
  • About 7 cups pomodoro sauce
  • 2 cups (8 ounces) freshly grated Romano cheese, plus more for serving
  • 1 pound (4 cups) shredded part-skim mozzarella
  • 1 ½ pounds whole milk or part-skim ricotta cheese
  • Fine chopped fresh flat-leaf parsley for serving


  1. Preheat the oven to 350°F. Lightly oil a 13-by-9-inch baking pan.
  2. Cook the sausage in a large skillet over medium heat, breaking up the sausage well with the side of a spoon, until cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage to a bowl, discarding the fat in the skillet. Set aside.
  3. Bring a large pot of water to a boil over high heat. Add salt to taste. Trim the lasagna sheets to fit the baking pan, if necessary. Add the lasagna sheets, one at a time, stirring gently to keep the sheets from sticking to each other. Cook just until al dente, about 2 minutes (the water does not have to return to a boil). Drain and rinse under cold running water. Separate and toss the lasagna sheets with 2 tablespoons of oil to discourage sticking.
  4. Set aside ½ cup of Romano cheese for the topping. Spread ¾ cup of the sauce on the bottom of the baking dish. Top with 1 lasagna sheet. Sprinkle with one-quarter each of the mozzarella, Parmesan, and sausage, dot with one-quarter of the ricotta, and top with ¾ cup of pomodoro sauce. Repeat three times with 3 more sheets, the mozzarella, Parmesan, sausage, ricotta, and pomodoro sauce. Top with the final lasagna sheet, 1 cup Pomodoro sauce, and the reserved Parmesan cheese. Cover loosely with aluminum foil. Reserve the remaining pomodoro sauce. (The lasagna and sauce can be prepared, covered, and refrigerated, up to 1 day ahead.)
  5. Put the baking dish on a rimmed baking sheet. Bake for 45 minutes. Uncover and bake until the lasagna is bubbling, about 30 minutes more. Let stand for 15 minutes before serving.
  6. To serve, reheat the remaining pomodoro sauce. Cut the lasagna into 9 portions. Transfer each to a dinner plate, top with pomodoro sauce, and sprinkle with Romano and parsley.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Trending Stories


More News

Digital First

More digital first