This recipe is from Barilla®…I love their products, and any of the recipes that I’ve tried have come out delicious. Of course, Barilla® was not on the market when I was a newlywed; it was only available in Italy…they started exporting here in the early ’70s. Barilla® is the only sauce I buy  when I don’t make my own “from scratch.”

The story of Barilla®  reads like a history of Italy and is fascinating; here’s a link to their “About Us” page with a video. https://www.barillagroup.com/en/history
 
CLASSIC ITALIAN SAUSAGE LASAGNA (RARELY LAMENTABLE)
 
INGREDIENTS FOR 12 PEOPLE
  • ½ box Barilla® Wavy Lasagne (Or you can use the oven-ready,)
  • 2 jars Barilla® Marinara Sauce
  • 1 pound bulk Italian sausage or ground beef, cooked and drained (If you have a spicy-loving crowd, use hot sausage, or combine half sausage and half ground beef. I use the higher fat content beef – 85/15 because “fat equals flavor.” Besides, if you are going to eat lasagna, why scrimp on the calories!? Mangia bene! )
  • 1 15-oz container ricotta cheese
  • 4 cups (16-oz) shredded mozzarella cheese
  • ½ cup (2-oz) Parmigiano-Reggiano cheese, grated
  • 2 eggs, lightly beaten
INSTRUCTIONS
  1. Preheat oven to 375° F.
  2. Cook lasagna noodles according to package instructions; drain and separate. (DO NOT BOIL THEM ONE AT A TIME!!!)
  3. In a large saucepan, combine cooked meat and 1 ½ jars sauce, simmer 5 minutes.
  4. In a large bowl, combine Ricotta cheese, 3 ½ cups mozzarella cheese, Parmigiano cheese, and eggs.
  5. Grease a 13 x 9-inch baking dish with cooking spray.
  6. Spread ¾ cup Barilla sauce over the bottom of the baking dish.
  7. Place 3-4 lasagne sheets on the bottom, slightly overlapping.
  8. Spread half of the cheese mixture over lasagne and cover with ½ of the meat sauce.
  9. Repeat for two more layers.
  10. Cover the last layer with remaining lasagne sheets and remaining Barilla sauce.
  11. Sprinkle with remaining mozzarella cheese.
  12. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Let stand 10 minutes before serving.
lETTING IT STAND IS THE SECRET TO IT STAYING TOGETHER AND NOT BEING RUNNY.