Sheet pan lasagna
Ingredients
- 12 Oz lasagna noodles broken into large pieces
- 1 Tbsp olive oil plus more for drizzling
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 lb mild Italian sausage (or ground turkey)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3 cups marinara sauce (about 1/2 jars)
- 3/4 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Fresh basil for topping
- Cooking spray of parchment for the pan
Method
Preheat the oven.
- Set your oven to 425°F. Lightly grease a large rimmed sheet pan (18x13 inches) or line with parchment paper for easy cleanup.
Soften the noodles.
- Break lasagna noodles into large chunks and place them in a bowl. Cover with very warm water and let sit while you start the sauce (about 10–15 minutes). Drain before using.
Make the sauce base.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook for another 30 seconds. Add the sausage, salt, and pepper; cook until browned and crumbled, about 6–8 minutes.
Add the marinara.
- Pour the sauce into the skillet and stir to combine. Simmer for 2–3 minutes to bring the flavors together.
Assemble on the sheet pan.
- Spread a thin layer of the meat sauce on the bottom of the prepared pan. Add the drained noodles and toss lightly to coat in sauce. Dollop ricotta evenly across the top, then sprinkle mozzarella, Parmesan, and Italian seasoning. Drizzle lightly with olive oil.
Bake it off.
- Bake uncovered for 25–30 minutes, or until the cheese is bubbling and golden around the edges.
Rest & Serve.
- Let cool for 5–10 minutes before slicing. Top with fresh basil and serve with garlic bread or salad.
Notes
Helpful Tips
- Add veggies: Stir in a handful of spinach or chopped zucchini before baking.
- Make it creamy: Mix a spoonful of mascarpone into the ricotta for extra richness.
- Lighter option: Use lean ground turkey or chicken instead of sausage.
- Meal prep win: Keeps up to 4 days in the fridge or 2 months in the freezer.