Wavy Lasagna With Italian Sausage And Marinara Sauce Recipes

Steps:

• Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with the butter.
• Stir together the marinara, beef broth, tomato paste, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
• Spread half the pasta in an even layer in the bottom of the prepared dish. Break the sausage into pieces and scatter half on the pasta. Dollop with half of the ricotta. Pour half of the marinara mixture over the top. Repeat with a second layer of pasta, sausage, ricotta and the marinara mixture.
• Cover with aluminum foil and bake until the pasta is al dente, about 50 minutes.
• Uncover and sprinkle the mozzarella on top. Bake uncovered until the mozzarella is melted and bubbly, about 10 minutes.

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally. , Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside. , Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. , Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.