One-Pan Sugo Rosa Barilla No-Boil Lasagna

Heat a large, wide, broiler-safe pan over medium-high heat. Add the ground sausage and cook until well browned. Remove the sausage from the pan and set aside, leaving the drippings in the pan.

Add the butter and minced garlic to the sausage drippings. Cook for about 30 seconds, until fragrant.

Stir in the tomato paste and cook for about 2 minutes, until it darkens. Add the chili flakes, oregano and Italian seasoning, and cook briefly until fragrant.

Add the passata and lower the heat. Gradually whisk in the cream, followed by the mascarpone, until smooth. Add 1½ cups of chicken broth and ½ cup of Parmesan. Season with salt as needed.

Lay the Barilla No Boil Lasagne sheets diagonally in the pan, ensuring they are just covered by the sauce. Cover and gently simmer for 5–7 minutes, occasionally moving the sheets to prevent them from sticking together.

Adjust the consistency as needed. If the sauce becomes too thick, gradually add some of the reserved broth to loosen it. If the sauce is too thin, stir in some of the reserved Parmesan and simmer uncovered until thickened. The rosé sauce should coat the back of a spoon without being soupy.

Once the lasagne sheets are just under al dente, gently fold the cooked sausage back in.

Dollop the ricotta evenly over the lasagna, then add the shredded mozzarella over and between the sheets. Broil for 3–4 minutes, until the cheese is melted and blistered in spots without becoming fully browned.

Remove from the broiler and let rest briefly. Finish with fresh basil, cracked pepper and flaky salt. Serve warm.