Wavy Lasagna with Italian Sausage and Marinara Sauce

• 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)

1. Preheat oven to 375 degrees F. Spray a 13 X 9 baking dish with cooking spray.
2. Cook pasta according to package directions.
3. In a large skillet saute onions in oil until translucent, about five minutes.
4. Add sausage, salt, pepper; brown well until cooked through.
5. (Optional) Deglaze sausage pan with wine and reduce.
6. Add 2 jars marinara sauce to the sausage mixture, bring to a boil.
7. Pour 1 cup marinara sauce on the bottom of prepared baking dish.
8. Layer 3 sheets of lasagna noodles, top with 1 cup of sausage mixture, 1/2 cup ricotta and 2 tablespoons of Parmigiano Reggiano cheese.
9. Repeat for 3 more layers.
10. On the top layer pour the remaining marinara sauce and cover with foil.
11. Bake in pre-heated oven for 20 minutes.
12. Top Lasagna with mozzarella and the remaining Parmigiano Reggiano cheese.
13. Re-cover with foil and continue baking for another 10 minutes.
14. Before cutting the lasagna let it rest for 5 minutes.

barilla, extravirgin olive oil, onion, italian sausage, salt, white wine, barilla marinara sauce, ricotta cheese, mozzarella cheese, cheese

Taken from allrecipes.com/recipe/wavy-lasagna-with-italian-sausage-and-marinara-sauce/ (may not work)