Name: Sheet-Pan Lasagna Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tbsp unsalted butter, plus more for greasing the sheet pan; 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; 24 oz lasagna noodles, broken into 3″ pieces; 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

Ingredients

2 tbsp. unsalted butter, plus more for greasing the 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-inch 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

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.

Step 2: In a large, high-sided skillet over medium-high heat, heat the olive oil. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Stir in garlic and basil, cooking until fragrant, about 1 minute more. Pour in the marinara sauce and bring to a simmer.

Step 3: Meanwhile, bring a large pot of salted water to a boil. Cook the broken lasagna noodles, stirring occasionally to prevent sticking, until very al dente, about 10 minutes. Drain the pasta and transfer to a large bowl. Add 1/2 cup Parmesan and 2 tbsp. butter, then toss to combine.

Step 4: Add the pasta mixture to the skillet with the sauce, stirring gently to combine.

Step 5: In a medium bowl, mix ricotta with the remaining 1 1/2 cups Parmesan. Season with salt and freshly ground black pepper to taste.

Step 6: Pour the combined pasta and sauce mixture into the prepared baking sheet. Evenly sprinkle shredded mozzarella over the top. Dollop the ricotta mixture over the mozzarella.

Step 7: Bake the lasagna until the cheese is bubbly and golden, and the edges are lightly crispy, about 20 to 25 minutes. Let it cool slightly before serving.

Tips & Variations

For a vegetarian version, substitute the Italian sausage with sautéed mushrooms or plant-based sausage.

Add a layer of sautéed spinach or kale for extra greens and a nutritional boost.

Use no-boil lasagna noodles if you want to skip the boiling step, but increase the baking time slightly and ensure there is enough sauce to fully cook the noodles.

Fresh basil can be substituted with dried basil—use about 1 tablespoon dried if fresh isn’t available.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the lasagna a few hours in advance and refrigerate it before baking. Just add a few extra minutes to the baking time to account for the chilled ingredients.

Do I need to boil the noodles before baking?

Boiling the noodles ensures they cook evenly and absorb the sauce during baking. However, if you use no-boil noodles, make sure your sauce is plenty moist and increase the baking time to allow noodles to soften.