- 1 (16 ounce) box Barilla® Wavy Lasagne
- 4 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 1 pound Italian sausage
- Salt and black pepper to taste
- 1/2 cup white wine (optional)
- 2 (24 ounce) jars Barilla Marinara Sauce
- 1 (15 ounce) container fresh ricotta cheese
- 1 cup diced mozzarella cheese
- 1/2 cup grated Parmigiano-Reggiano cheese (reserve 1 TBSP for top)
- Preheat oven to 375 degrees F. Spray a 13 X 9 baking dish with cooking spray.
- Cook pasta according to package directions.
- In a large skillet saute onions in oil until translucent, about five minutes. Add sausage, salt, pepper; brown well until cooked through.
- (Optional) Deglaze sausage pan with wine and reduce.
- Add 2 jars marinara sauce to the sausage mixture, bring to a boil.
- Pour 1 cup marinara sauce on the bottom of prepared baking dish.
- 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.
- On the top layer pour the remaining marinara sauce and cover with foil.
- Bake in pre-heated oven for 20 minutes.
- Top Lasagna with mozzarella and the remaining Parmigiano Reggiano cheese. Re-cover with foil and continue baking for another 10 minutes.
- Before cutting the lasagna let it rest for 5 minutes.