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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/sheet-pan-lasagna-recipe/