Description
Weeknight Sheet Pan Lasagna is a faster, smarter take on classic lasagna, made with lasagna noodles, Italian sausage, marinara sauce, creamy ricotta, and plenty of mozzarella cheese, all baked together on one pan.
Ingredients
Scale
- 12 ounces lasagna noodles
- 1/2 cup reserved pasta water
- 1 cup ricotta cheese
- 3 tablespoons fresh parsley, chopped
- 1 cup plus 2 tablespoons grated Parmesan cheese, divided
- 1 large egg
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 pound Italian sausage
- 36 ounces store-bought marinara sauce (about 4 cups)
- 2 1/2 cups shredded mozzarella cheese, divided
Instructions
- Heat oven to 425°F and lightly grease a standard rimmed sheet pan (about 10×15 inches).
- Bring a large pot of water to a boil. Break the lasagna noodles into large chunks, add to the boiling water, and cook for 4–5 minutes, until just al dente. Reserve 1/2 cup of the pasta cooking water, then drain the noodles and set aside.
- In a medium bowl, stir together ricotta cheese (1 cup), fresh parsley (3 tablespoons), grated Parmesan cheese (2 tablespoons), egg (1), salt (1/8 teaspoon), and black pepper (1/8 teaspoon) until smooth. Set aside.
- In a large skillet over medium heat, brown the Italian sausage (1 pound), breaking it up as it cooks, until cooked through. Add the marinara sauce (36 ounces) and stir to combine. Stir in the cooked noodles, reserved pasta water (1/2 cup), shredded mozzarella cheese (1 cup), and grated Parmesan cheese (1/2 cup) until everything is evenly coated.
- Transfer the noodle and sauce mixture to the prepared sheet pan and spread into an even layer.
- Spoon the ricotta mixture in small dollops evenly across the pan, leaving space between each so it melts into the noodles as it bakes.
- Sprinkle the remaining 1 1/2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese evenly over the top. Bake for 30 minutes, or until the edges are golden and the cheese is melted and bubbly.
- Let sit for 5–10 minutes before slicing and serving.
Notes
- Make Ahead: This can be assembled completely, covered, and refrigerated up to 24 hours ahead. Bake straight from the fridge, adding 5–10 minutes to the cook time if needed.
- Swap the Protein: Italian sausage adds richness, but ground beef or ground turkey both work. Just season well before adding the sauce.
- Freeze Unbaked: Assemble the lasagna completely, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Bake straight from frozen at 375°F, covered, for 60–75 minutes until hot and bubbling, then uncover for the last 10–15 minutes to brown the cheese. Because the noodles are cooked just to al dente, they hold up well. The edges won’t be quite as crisp as baking fresh, but the texture is still very good.
- Nutrition information is provided as a courtesy and is an estimate only. Values may vary based on ingredients used, brands, portion sizes, and cooking methods. This information should not be considered a substitute for professional medical or nutritional advice.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Italian
Nutrition
- Serving Size: 1/8th
- Calories: 476
- Sugar: 8.7 g
- Sodium: 4294.1 mg
- Fat: 12.2 g
- Carbohydrates: 53.4 g
- Protein: 36.3 g
- Cholesterol: 63.4 mg