Wavy Lasagna with Italian Sausage and Marinara Sauce

Wavy Lasagna with Italian Sausage and Marinara Sauce

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"Marinara sauce and sausage make a hearty addition to this lasagna with wavy noodles, ricotta, and Parmigiano-Reggiano cheese."
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Ingredients

59 m servings 555 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1075 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 375 degrees F. Spray a 13 X 9 baking dish with cooking spray.
  2. Cook pasta according to package directions.
  3. In a large skillet saute onions in oil until translucent, about five minutes. Add sausage, salt, pepper; brown well until cooked through.
  4. (Optional) Deglaze sausage pan with wine and reduce.
  5. Add 2 jars marinara sauce to the sausage mixture, bring to a boil.
  6. Pour 1 cup marinara sauce on the bottom of prepared baking dish.
  7. Layer 3 sheets of lasagna noodles, top with 1 cup of sausage mixture, 1/2 cup ricotta and 2 tablespoons of Parmigiano Reggiano cheese. Repeat for 3 more layers.
  8. On the top layer pour the remaining marinara sauce and cover with foil.
  9. Bake in pre-heated oven for 20 minutes.
  10. Top Lasagna with mozzarella and the remaining Parmigiano Reggiano cheese. Re-cover with foil and continue baking for another 10 minutes.
  11. Before cutting the lasagna let it rest for 5 minutes.

Reviews

13
  1. 14 Ratings

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Most helpful positive review

It was delicious! I didn't cook the noodles, but followed the rest of the recipe as it was written. Since my noodles were uncooked, I made sure they were covered with the meat sauce. I baked it ...

Most helpful critical review

This lasagne was very tasty and oh so easy but I am not sure what I did wrong as it was very soupy. It seems like two jars of sauce may be a bit of overkill - next time I may try it with just on...

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It was delicious! I didn't cook the noodles, but followed the rest of the recipe as it was written. Since my noodles were uncooked, I made sure they were covered with the meat sauce. I baked it ...

This was good for using a jarred sauce. I gave this tray to my daughter and her family and they really enjoyed it. I pre-boiled my lasagna, added garlic and some Italian seasoning to the ricotta...

This was so very good. The balance of ingredients were just perfect for me. The Ricotta gave a nice creamy texture and the Barilla Marinara sauce was not over powering just right, the onion flav...

This lasagne was very tasty and oh so easy but I am not sure what I did wrong as it was very soupy. It seems like two jars of sauce may be a bit of overkill - next time I may try it with just on...

This was easy and delicious. Makes enough for a large family or to invite guests over. Reheats well. Also, this can be made ahead. I made it the day before, planning to have it for supper and ha...

Happiness is having this for dinner! I really enjoyed this dish and I made it vegetarian by using vegetarian sausage (yes, it does exist).

I prepared the recipe exactly as written-- It was very good and easy to prepare. Perfect for a quick weeknight dinner. Thanks Barilla! #AllstarsBarilla

Used Johnsonville mild Italian sausage, and grated mozzarella cheese, as that is what we have here. This is a very easy recipe, and the results are fabulous!

This recipe was very good! I followed the recipe exactly other than adding 1/4 tsp minced garlic to the sauce, and it turned out great. Thanks, Barilla!