Skillet Lasagna with Original Marinara — One Pan, Big Flavor

Authentic Italian Gourmet Pasta Sauce. No Added Sugar. Ever.

A great lasagna lives or dies by its sauce. Albanese's Finest Original Marinara is made with premium tomatoes, real Italian herbs, and absolutely no added sugar — which means every layer of this lasagna tastes clean, bright, and genuinely Italian. Not sweet. Not heavy. Just right.

This is the recipe we make for family dinners, Sunday gatherings, and any night that calls for something that feels like a real meal.

• 1 jar Albanese's Finest Original Marinara (24 oz)
• 1 lb Italian sausage (sweet or hot), crumbled
• 1 lb lasagna noodles
• 15 oz whole-milk ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup freshly grated Parmigiano-Reggiano
• 1 large egg
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried Italian seasoning
• Salt & pepper to taste
• Fresh basil, for garnish

Step 1 — Prep the oven and noodles. Preheat oven to 375°F. Cook lasagna noodles to al dente per package directions. Drain and lay flat on a lightly oiled surface to prevent sticking.

Step 2 — Build the meat sauce. In a skillet over medium heat, cook sausage with olive oil and garlic until browned. Drain excess fat. Stir in the Original Marinara and simmer 5 minutes.

Step 3 — Make the ricotta mixture. In a bowl, combine ricotta, egg, Italian seasoning, salt, and pepper. Mix well.

Step 4 — Layer the lasagna. Spread a thin layer of meat sauce on the bottom of a 9×13 baking dish. Layer: noodles → ricotta mixture → meat sauce → mozzarella. Repeat layers, finishing with sauce and a generous layer of mozzarella and Parmigiano-Reggiano on top.

Step 5 — Bake covered. Cover tightly with foil and bake 40 minutes.

Step 6 — Finish uncovered. Uncover and bake another 15 minutes until bubbly and golden.

Step 7 — Rest and serve. Let rest 10 minutes before slicing. Garnish with fresh basil and serve.

Rest before slicing. Ten minutes of resting lets the layers set so you get clean, beautiful slices instead of a pile of noodles.

Use whole-milk ricotta. Part-skim ricotta releases more water during baking and can make the lasagna watery. Whole-milk ricotta stays creamy and rich.

The sauce does the heavy lifting. Because Original Marinara has no added sugar, the flavor is all tomato and herb — it doesn't compete with the cheese, it complements it.

About the Sauce

Albanese's Finest Original Marinara is made with real Italian tomatoes, fresh garlic, and classic herbs — no added sugar, no fillers, no shortcuts. It's the authentic Italian gourmet pasta sauce that makes this lasagna taste like it came from a family kitchen in Naples.

No added sugar. Small-batch. Founder-made.

Shop Original Marinara → · About Original Marinara →

Related recipes: Classic Marinara Pasta · Meatballs in Original Marinara · Baked Ziti with Marinara