Sheet-Pan Lasagna Recipe

Introduction

This Sheet-Pan Lasagna offers a quick, satisfying twist on the classic layered pasta dish. With hearty Italian sausage, rich cheeses, and savory marinara all baked together on one pan, it’s perfect for an easy weeknight dinner or a cozy gathering.

Ingredients

• 2 tbsp. unsalted butter, plus more for sheet
• 2 tbsp. extra-virgin olive oil
• 16 oz. Italian sausage, casings removed
• 5 garlic cloves, coarsely chopped
• 1/4 cup coarsely chopped fresh basil
• 2 (24-oz.) jars marinara sauce (such as Rao’s)
• Kosher salt
• 24 oz. lasagna noodles, broken into 3″ pieces
• 16 oz. whole-milk ricotta
• 4 oz. Parmesan, finely grated (about 2 cups), divided
• Freshly ground black pepper
• 16 oz. mozzarella (such as Galbani), shredded

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 375°F. Grease the bottom and sides of an 18″ x 13″ baking sheet with butter.
2. Step 2: In a large (at least 12″), high-sided skillet over medium-high heat, heat olive oil. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Add garlic and basil and cook, stirring, until fragrant, about 1 minute more. Pour in marinara sauce and bring to a simmer.
3. Step 3: Meanwhile, in a large pot of boiling salted water, cook the broken lasagna noodles, stirring occasionally to prevent sticking, until very al dente, about 10 minutes. Drain and transfer to a large bowl. Add 1/2 cup Parmesan and 2 tablespoons butter, tossing to combine. Then add this pasta mixture to the skillet with the sauce.
4. Step 4: In a medium bowl, combine ricotta and the remaining 1 1/2 cups Parmesan. Season with salt and freshly ground black pepper to taste.
5. Step 5: Pour the pasta and sauce mixture into the prepared baking sheet. Sprinkle the shredded mozzarella evenly on top. Dollop spoonfuls of the ricotta mixture over the mozzarella.
6. Step 6: Bake the lasagna until the cheese is bubbly and golden, and edges are lightly crispy, about 20 to 25 minutes. Remove from oven and let rest a few minutes before serving.

Tips & Variations

• For a vegetarian option, substitute Italian sausage with sautéed mushrooms or a blend of roasted vegetables.
• Use fresh basil for a brighter flavor or add a pinch of red pepper flakes for a subtle heat.
• Make it ahead: assemble the dish and refrigerate for a few hours before baking; just add a few extra minutes to baking time.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use no-boil lasagna noodles for this recipe?

No-boil noodles won’t work well here because the noodles are broken into pieces and mixed with sauce. Cooking the noodles al dente ensures they finish cooking evenly during baking.

Is it necessary to break the lasagna noodles into pieces?

Yes, breaking the noodles into 3-inch pieces helps them cook more quickly and evenly in the skillet and baking sheet, making this sheet-pan lasagna easier and faster to prepare than traditional layered lasagna.

Sheet-Pan Lasagna Recipe

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★★★★★

4.9 from 129 reviews

This Sheet-Pan Lasagna is a simplified, flavorful twist on classic lasagna, baked on a single sheet pan for easy preparation and cleanup. Featuring Italian sausage, fresh basil, creamy ricotta, and a blend of mozzarella and Parmesan cheeses, this dish combines the hearty comfort of traditional lasagna with a quicker, less fussy cooking method perfect for weeknight dinners.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

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For the Sauce and Meat

• 2 tbsp unsalted butter, plus more for greasing sheet
• 2 tbsp extra-virgin olive oil
• 16 oz Italian sausage, casings removed
• 5 garlic cloves, coarsely chopped
• 1/4 cup coarsely chopped fresh basil
• 2 (24-oz) jars marinara sauce (such as Rao’s)
• Kosher salt, to taste

For the Pasta

• 24 oz lasagna noodles, broken into 3-inch pieces

For the Cheese Mixture

• 16 oz whole-milk ricotta cheese
• 4 oz Parmesan cheese, finely grated (about 2 cups), divided
• 16 oz mozzarella cheese (such as Galbani), shredded
• Freshly ground black pepper, to taste

Instructions

1. Prepare Oven and Baking Sheet: Arrange a rack in the center of your oven and preheat it to 375°F. Generously grease the bottom and sides of an 18 x 13-inch baking sheet with butter to prevent sticking and add flavor.
2. Cook Sausage and Make Sauce: In a large, high-sided skillet (at least 12 inches) over medium-high heat, warm the olive oil. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned, about 6 minutes. Stir in the chopped garlic and basil and cook until fragrant, about 1 minute. Pour in the marinara sauce and bring the mixture to a gentle simmer.
3. Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the broken lasagna noodles and cook, stirring occasionally to prevent sticking, until very al dente (about 10 minutes). Drain the pasta and transfer it to a large bowl. Add 1/2 cup of Parmesan cheese and 2 tablespoons of butter and toss well to coat the noodles.
4. Combine Pasta with Sauce: Add the pasta mixture to the skillet with the simmering sausage and marinara sauce, stirring to combine all components thoroughly.
5. Prepare Ricotta Mixture: In a medium bowl, combine the ricotta cheese with the remaining 1 1/2 cups of Parmesan cheese. Season with kosher salt and freshly ground black pepper to taste and mix until smooth and creamy.
6. Assemble the Lasagna on the Sheet Pan: Pour the sausage, sauce, and pasta mixture evenly into the prepared baking sheet. Sprinkle the shredded mozzarella cheese evenly over the top. Dollop spoonfuls of the ricotta and Parmesan mixture across the surface to create layers of creamy cheese.
7. Bake: Place the baking sheet in the preheated oven and bake until the cheese is bubbly, golden, and the edges are lightly crispy, about 20 to 25 minutes. Remove from oven and let it rest briefly before serving.

Notes

• You can substitute Italian sausage with ground beef or turkey for a leaner option.
• Use fresh basil for the best flavor; dried basil will not have the same aromatic impact.
• If you prefer, use no-boil lasagna noodles but expect slightly different texture and timing.
• Make sure to break the noodles into pieces to fit the sheet pan and cook evenly.
• For a spicy kick, add red pepper flakes to the sauce when simmering.
• This recipe can be prepared ahead and refrigerated before baking; increase baking time slightly if baking from cold.

Keywords: sheet-pan lasagna, easy lasagna, Italian sausage lasagna, one-pan dinner, quick lasagna, baked pasta