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    Home » Dinner » Pasta

    Rosa lasagna

    Published: Dec 11, 2013 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    rosa lasagna served on a white plate on top of a pink linen with a glass of wine in the background

    A delicious creamy marinara lasagna made easy and simple with the help of oven-ready lasagna noodles. Your family will swoon over this Rosa Lasagna!

    overhead view of rosa lasagna in a white dish with a glass of wine and pink linen

    I love lasagna. I have fond memories of begging for lasagna for dinner. Maybe that's where my love for Italian food began. If I could, I would eat garlic cheesy bread, pasta, pizza, mozzarella, prosciutto, tiramisu, cannoli, and all the rest every day of my life. Maybe that's why Italy is my favorite place to visit. The pizza in Naples was unreal. Nothing like what America deems as "pizza". The tomatoes in Italy are so fresh, vibrant- full of flavor. I am literally sitting here yearning for some Italy time.

    spatula taking a slice of lasagna out of a white dish
    Jump to:
    • Ingredients
    • How to make rosa lasagna
    • Recipe Card
    • Recipe Ratings & Comments

    Ingredients

    You'll need:

    • Olive Oil. You could also use avocado oil.
    • Meat. You could use ground sausage or ground beef. I like to use half Mild Italian Sausage and half Spicy Italian Sausage
    • Onion. You'll need one small-medium yellow onion chopped small.
    • Garlic. I love garlic so I used about 3-5 cloves finely minced. If you aren't such a garlic lover you can reduce that.
    • Red Wine or Chicken Broth. This helps deglaze the pan getting all those flavorful bits from the meat and onions browning.
    • Chopped Fresh Basil. I love adding fresh basil to the sauce and saving more to garnish the lasagna.
    • Italian Seasoning. I use this seasoning blend in my sauce and cheese mixture.
    • Tomato Paste. Adding some tomato paste just amplifies the tomato flavor.
    • Your Favorite Marinara Sauce. You'll need about 36oz of sauce.
    • Heavy Whipping Cream. You can alter this to be as creamy or non-creamy of a sauce as you want. I use about 6oz or ¾ of a cup.
    • Ricotta Cheese. Some people like to use cottage cheese but I adore ricotta cheese.
    • Mozzarella Cheese. Don't buy pre-shredded cheese! Shred the mozzarella yourself!
    • Parmesan. Same concept with the parmesan, there is so much more flavor if you shred the cheese at home.
    • Oven Ready Lasagna Noodles. I love using oven-ready noodles since that means no boiling ahead of time!

    For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

    ingredients for rosa lasagna in small bowl on a light pink surface

    How to make rosa lasagna

    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. 

    Deglaze the pan by adding the wine and mixing for a couple of minutes, until most of the liquid is gone. 

    Add the chopped basil, tomato paste, Italian seasoning, garlic, and marinara sauce, and cook for 5 minutes.

    ground sausage and onions cooked together in a metal skillet on a light surface with a pink linen
    marinara sauce, garlic and basil added to meat in a metal pan on a light pink surface with a pink linen

    Stir in the heavy cream, then let simmer on medium-low heat for 10 minutes.

    cream poured into meat sauce in a metal pan on a light pink surface with a pink linen
    spatula stirring cream into marinara sauce in a metal pan on a light pink surface with a pink linen

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

    cheese and spices in a glass bowl on a light pink surface with a pink linen
    ricotta filling for lasagna in a glass bowl on a light pink surface with a pink linen

    Preheat the oven to 375F/ 191C. In a 9 x 13 dish spray with nonstick cooking spray, place 1 ½ cups of sauce then 3 pasta sheets, followed by ⅓ of the cheese mixture then ¼ cup mozzarella, and a sprinkle of parmesan cheese. Repeat for 2 more layers for a total of three layers. 

    oven ready lasagna noodles added to sauce in a casserole dish on a light pink surface

    Once the final layer of pasta is laid down top it with the remaining sauce, mozzarella, and parmesan.

    rosa sauce added on top of cheesy noodles for lasagna in a casserole dish
    cheese topped rosa lasagna before baking on a light surface

    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.

    close up of rosa lasagna with fresh basil on top

    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. 

    close up of a slice of rosa lasanga on a white plate on top of a pink linen

    This arugula salad my friend makes would be perfect to serve alongside this lasagna.

    If you are craving dessert after your Italian meal then check out my tiramisu recipe.

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Recipe Card

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    spatula taking a slice of lasagna out of a white dish

    Rosa lasagna

    Print Recipe
    Pin Recipe

    A delicious creamy marinara lasagna made easy and simple with the help of oven ready lasagna noodles. Your family will swoon over this Rosa Lasagna!

    • Total Time: 50 minutes
    • Yield: 9-12 Servings 1x

    Ingredients

    Units Scale

    Rosa Sauce

    • 1 Tablespoon Olive Oil
    • 1lb Ground Sausage or Beef, I like to use half Mild Italian Sausage and half Spicy Italian Sausage
    • 1 Medium Onion, chopped small
    • 3 Cloves Garlic, finely minced
    • 2oz (¼ Cup) Red Wine or Chicken Broth
    • 2 Tablespoons Chopped Fresh Basil
    • 1 Teaspoon Italian Seasoning
    • 1 Tablespoon Tomato Paste
    • 36oz Your Favorite Marinara Sauce
    • 6oz-80z (¾-1 Cup) Heavy Whipping Cream

    Cheese Mixture

    • 15 oz Ricotta Cheese
    • 2 cups Mozzarella Cheese, shredded
    • ½ cup Parmesan, shredded
    • ½ Teaspoon Italian Seasoning

    Assembly

    • 9 Oven Ready Lasagna Noodles
    • 1 ½ cups Mozzarella Cheese, shredded
    • ½ cup Parmesan, shredded

    Instructions

    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 ½ cups of sauce then 3 pasta sheets, followed by ⅓ of the cheese mixture then ¼ 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. 

    Equipment

    souper cubes 1 cup

    Souper Cubes 1 Cup

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    OXO Kitchen Scale

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    Notes

    I love to use my souper cubes to freeze leftover lasagna

    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 20 minutes
    • Cook Time: 30 minutes
    • Category: Dinner
    • Method: Cooking
    • Cuisine: Italian

    Keywords: rosa sauce, lasagna recipe, rosa lasagna,

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

    Recipe Adapted from Back of Barilla Oven Ready Lasagna Box

    This recipe was originally published on December 11, 2013, as of February 9, 2023, the recipe has been updated.

    Rosa Lasagna on a white plate with tomatoes in background on a wood board
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    Comments

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    1. Tahny says

      December 11, 2013 at 3:51 am

      This lasagna looks amazing! I was struggling with what I was going to make for dinner but, not anymore! So cheesy, so creamy and simple. Loving this recipe!

      Reply
      • Elizabeth says

        December 11, 2013 at 9:04 am

        Yes Tahny it was so simple but a stunner for dinner!! LOVED this so much! LMK if you try it 🙂

        Reply
    2. Johlene says

      December 11, 2013 at 4:40 am

      Elizabeth this looks amazingly delicious!!! Xx

      Reply
      • Elizabeth says

        December 11, 2013 at 9:04 am

        Thank you Johlene 🙂

        Reply
    3. Kayle (The Cooking Actress) says

      December 11, 2013 at 5:44 pm

      I'm so jealous of you, I wanna go to ITALYYYYYY! gahhhh!!!! the motherland!!!

      I love lasagna, this recipe looks SO incredible and comforting and just ever so delicious

      Reply
    4. Beth @ The First Year Blog says

      December 11, 2013 at 6:23 pm

      Your pictures are gorgeous Elizabeth!! I definitely want to eat this.

      Reply
    5. Jessica @ Jessiker Bakes says

      December 12, 2013 at 8:40 pm

      This looks DELICIOUS! I so want to eat all of this, and maybe share a small piece.

      Reply
      • Elizabeth says

        December 13, 2013 at 9:32 pm

        Haha thanks Jessica 🙂

        Reply
    6. Anna @ Crunchy Creamy Sweet says

      December 14, 2013 at 8:39 pm

      I love lasagna! This looks fabulous!

      Reply
    7. Sarah & Arkadi says

      December 15, 2013 at 4:36 pm

      Looks so comforting!

      Reply
      • Elizabeth says

        December 15, 2013 at 10:55 pm

        Thank you, it totally was!

        Reply
    8. Joanna Besana says

      April 22, 2020 at 2:52 pm

      I might be missing it but does the recipe say what temperature to bake the lasagne at?

      Reply
      • Elizabeth Waterson says

        April 22, 2020 at 3:34 pm

        Hi Joanna, sorry about that, the temperature must have accidentally got deleted. The temperature is 375f, I have also updated the recipe card. Please let me know if you have any other questions. XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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