Wavy Lasagna with Italian Sausage and Marinara Sauce Recipe - Allrecipes.com
Wavy Lasagna with Italian Sausage and Marinara Sauce Recipe
  • READY IN 59 mins

Wavy Lasagna with Italian Sausage and Marinara Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    39 mins
  • READY IN

    59 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 24, 2014

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 for 25 minutes (instead of 20) with the foil. Then I uncovered it and baked it for 15 minutes (instead of covering it and baking for 10). It turned out perfect and not having to cook the noodles beforehand was a time saver! I'll make it again, most definitely!!

 
Most Helpful Critical Review
Jul 22, 2014

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 one jar.

 

13 Ratings

Jul 25, 2014

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 cheese. Delicious!

 
Jul 16, 2014

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 had something come up, so I ended up refrigerating it and making it the next day. You could also freeze it. Just remember to thaw it overnight before cooking. The baking time will need to be increased if you cook it chilled. Will definitely make again!

 
Jul 08, 2014

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 flavor came through nicely was a perfect blend! I did boil the Barilla Lasagne noodles with salt and EVOO for only four minutes this made it easy to handle and had no cracked or broken pieces at all. Love it will definitely be a go to recipe and was easy to prepare!

 
Jul 13, 2014

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

 
Jul 15, 2014

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!

 
Jul 11, 2014

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!

 

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Nutrition

  • Calories
  • 555 kcal
  • 28%
  • Carbohydrates
  • 52 g
  • 17%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 23.8 g
  • 48%
  • Sodium
  • 1114 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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