Rosa Sauce

1. In a large skillet over medium heat add olive oil and swirl around, once the pan is hot add ground sausage. Using a wooden spoon or heatproof spatula to spread the sausage thin to brown evenly, add the diced onion and stir. Cook until no pink remains about 7-10 minutes. Drain the fat. 
2. Deglaze the pan by adding the wine and mixing for a couple of minutes, until most of the liquid is gone. 
3. Add chopped basil, tomato paste, Italian seasoning, garlic, and marinara sauce, and cook for 5 minutes.
4. Stir in the heavy cream then let simmer on medium-low heat for 10 minutes.

Cheese Mixture

1. In a small bowl combine ricotta, mozzarella, parmesan, and Italian seasoning.

Assembly

1. Preheat the oven to 375F/ 191C. In a 9 x 13 dish spray with nonstick cooking spray, place 1 1/2 cups of sauce then 3 pasta sheets, followed by 1/3 of the cheese mixture then 1/4 cup mozzarella, and a sprinkle of parmesan cheese. Repeat for 2 more layers for a total of three layers. 
2. Once the final layer of pasta is laid down top it with the remaining sauce, mozzarella, and parmesan.
3. Cover with aluminum foil and bake for 40 minutes. Take the foil off of the pan and broil until the cheese is browned. Let cool for 15 minutes before serving. Goes well with a crisp green salad and garlic bread. Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze leftovers, I love using the souper cubes 1 cup for lasagna.