Carrabbas Marinara Sauce and Lasagna

Carrabbas Marinara Sauce and Lasagna

Carrabba’s marinara sauce perfect for Carrabba’s lasagne

1 tblsp EVOO
1 small yellow onion, chopped
2 scallions, green and white chopped
4 garlic cloves minced
¼ cup red wine
1 can whole or diced tomatoes in juice (28oz)
1 tsp dry oregano
¼ ts red pepper flakes
¼ ts ground black pepper



) heat oil in saucepan over med heat. Add onion and cook approx 5 minutes. Add scallions and garlic. Cook for about 1-2 minutes.
) Add wine. Pour in tomatoes and juice and crush tomatoes w/ your fingers. If you use diced, you dont need to do that. Add oregano, hot pepper flakes and pepper. Simmer. Reduce heat to med-low and simmer for about 30 minutes. Remember to stir often.




olive oil for pan and lasagne sheets/noodles
1 1/2 pounds of sweet sausage or hot Italian sausage, casings removed. You can substitute for 85% lean beef
5 fresh lasagne sheets or 3 lasagne noodles for each layer (15)
7 cups of your marinara sauce
2 cups Parmesan ( I only use fresh)
1 pound of mozzarella
1 1/2 pounds of ricotta
parsley for garnish
  1. Pre-heat oven to 350 and oil a 13×9 inch pan

  2. Cook sausage or meat breaking up. Drain any fat and set aside.

  3. Boil water and add lasagne sheets or noodles till al dente. Approx 2-3 minutes. Drain and rinse under cold water. Toss the sheets with 2 tbls of olive oil to prevent sticking.

  4. Spread 3/4 cup of your sauce on bottom of baking dish, add your noodle sheet, sprinkle with 1/4 of the mozzarella, Parm, sausage, and dot place your ricotta. Top with another 3/4 cup marinara sauce. Repeat 3 times. Top final sheet with 1 cup marinara and the rest of your Parmesan.

  5. Cover with foil and bake for 45 minutes. Remove foil and bake for 30 minutes. Let stand for 15 min before serving.

  6. There should be left over marinara. You can reheat and add before serving with a little parsley.