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spatula taking a slice of lasagna out of a white dish

Rosa lasagna

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


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 (1/4 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 (3/4-1 Cup) Heavy Whipping Cream

Cheese Mixture

  • 15 oz Ricotta Cheese
  • 2 cups Mozzarella Cheese, shredded
  • 1/2 cup Parmesan, shredded
  • 1/2 Teaspoon Italian Seasoning


  • 9 Oven Ready Lasagna Noodles
  • 1 1/2 cups Mozzarella Cheese, shredded
  • 1/2 cup Parmesan, shredded


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.


  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. 


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,

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