Description
This Sheet-Pan Lasagna recipe is a simplified and efficient twist on the classic Italian comfort dish. Layers of flavorful Italian sausage, savory marinara sauce, tender lasagna noodles, and a trio of cheeses — ricotta, Parmesan, and mozzarella — are combined and baked on a single baking sheet for a golden, bubbly finish with crispy edges. Perfect for a hearty family meal with less cleanup.
Ingredients
Scale
Meat and Aromatics
- 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
Sauces and Pasta
- 2 (24-oz.) jars marinara sauce (such as Rao’s)
- Kosher salt, to taste
- 24 oz. lasagna noodles, broken into 3-inch pieces
Cheeses
- 16 oz. whole-milk ricotta
- 4 oz. Parmesan, finely grated (about 2 cups), divided
- 16 oz. mozzarella (such as Galbani), shredded
- Freshly ground black pepper, to taste
Instructions
- Prepare Oven and Sheet Pan: Arrange a rack in the center of the oven and preheat to 375°F (190°C). Generously butter the bottom and sides of an 18″ x 13″ baking sheet to prevent sticking.
- Cook Sausage and Aromatics: Heat extra-virgin olive oil in a large, high-sided skillet (at least 12″) over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned, about 6 minutes. Stir in the chopped garlic and fresh basil and cook for an additional minute until fragrant. Pour in the marinara sauce and bring the mixture to a simmer.
- Cook the Pasta: While the sauce simmers, 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 noodles and transfer them to a large bowl. Mix in 1/2 cup of the Parmesan cheese and 2 tablespoons of butter, tossing gently to combine. Add this pasta mixture into the skillet with the simmering sauce, stirring to coat all pieces.
- 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, mixing until smooth and well combined.
- Assemble the Sheet Pan Lasagna: Pour the pasta and sauce mixture evenly into the prepared baking sheet. Sprinkle the shredded mozzarella evenly over the top. Dollop spoonfuls of the ricotta and Parmesan mixture across the mozzarella layer for creamy pockets of cheese.
- Bake the Lasagna: Place the baking sheet in the preheated oven and bake until the cheese is bubbly, melted, and golden brown, and the edges become lightly crispy, about 20 to 25 minutes. Remove from oven and let rest briefly before serving.
Notes
- Breaking the lasagna noodles into 3-inch pieces helps mimic the layered texture of traditional lasagna while easing the assembly on a sheet pan.
- Using a high-sided skillet ensures the sauce simmers evenly without splattering.
- Do not overcook the pasta initially; it should be very al dente since it will bake further in the oven.
- For a vegetarian version, substitute the Italian sausage with sautéed mushrooms or a plant-based sausage alternative.
- Let the baked lasagna rest for 5 minutes before serving to set and make slicing easier.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: sheet pan lasagna, Italian sausage lasagna, easy lasagna, one-pan lasagna, baked pasta, comfort food
