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Sheet-Pan Lasagna Recipe

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★★★★★

4.9 from 147 reviews

This Sheet-Pan Lasagna is an effortless twist on the classic Italian dish, combining layers of flavorful Italian sausage, garlic, fresh basil, and marinara sauce with tender broken lasagna noodles. Topped with creamy ricotta, shredded mozzarella, and Parmesan, it’s baked to bubbly, golden perfection on a single sheet pan for an easy and delicious weeknight meal.

Ingredients

Scale

For the Sausage Sauce:

  • 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

For the Pasta:

  • 24 oz lasagna noodles, broken into 3” pieces

For the Cheese Mixtures:

  • 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

  1. Prepare the oven and sheet pan: 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 to prevent sticking and enhance browning.
  2. Cook the sausage mixture: Heat olive oil in a large (at least 12″), high-sided skillet over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until well browned, approximately 6 minutes. Stir in garlic and fresh basil, cooking until the garlic is fragrant, about 1 more minute. Pour in the marinara sauce and bring to a simmer to marry the flavors.
  3. Cook the lasagna noodles: Meanwhile, bring a large pot of salted water to a boil. Add the broken lasagna noodles and cook, stirring occasionally, until they are very al dente, about 10 minutes. Drain thoroughly and transfer noodles to a large bowl. Add 1/2 cup of Parmesan cheese and 2 tablespoons of butter, tossing gently to coat the noodles evenly.
  4. Combine noodles with sauce: Transfer the buttered, Parmesan-coated noodles into the skillet containing the simmered sausage sauce. Stir to combine everything evenly.
  5. Prepare the ricotta cheese mixture: In a medium bowl, mix the whole-milk ricotta with the remaining 1 1/2 cups of Parmesan cheese. Season the mixture with kosher salt and freshly ground black pepper to taste.
  6. Assemble the lasagna on the sheet pan: Pour the pasta and sauce mixture into the prepared baking sheet and spread evenly. Sprinkle the shredded mozzarella cheese evenly over the top. Dollop spoonfuls of the ricotta and Parmesan mixture across the surface.
  7. Bake: Place the sheet pan in the preheated oven and bake for 20 to 25 minutes until the cheese is bubbly, golden, and the edges of the lasagna become lightly crispy. Remove from oven and let it sit for a few minutes before serving.

Notes

  • You can substitute Italian sausage with ground beef or turkey for a leaner option.
  • Breaking the lasagna noodles into pieces simplifies layering and reduces cooking time.
  • Use whole-milk ricotta for creaminess, or part-skim ricotta to reduce fat.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
  • For extra flavor, sprinkle some fresh basil or parsley on top just before serving.

Keywords: Sheet Pan Lasagna, Italian Sausage Lasagna, Easy Lasagna, One Pan Dinner, Weeknight Meal, Baked Pasta

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