Savor caramelized cheese and crispy pasta with every bite of this sheet pan lasagna that’s all browned bits and crunchy edges. Add a pinch of red pepper flakes to the sauce if you like an extra kick of heat.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for oiling foil
- 12 ounces sweet Italian sausage, casings removed (about 3 links)
- 2 cloves garlic, thinly sliced
- One 28-ounce can whole peeled tomatoes, crushed by hand
- Kosher salt and freshly ground pepper
- One 15-ounce container whole-milk ricotta cheese (about 2 cups)
- 1 large egg
- 1/4 cup milk
- 1/2 cup packed basil leaves, roughly chopped
- 3/4 cup grated Parmesan
- One 1-pound block whole-milk mozzarella cheese, shredded (about 4 cups)
- 12 flat no-boil lasagna noodles (7-by-3.5-inches each)
Instructions
- Position a rack in the center of the oven and preheat to 450 degrees F.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a bowl with a slotted spoon and reserve the drippings in the pan.
- Reduce the heat to medium. Add the remaining 2 tablespoons olive oil and the garlic to the pan. When the garlic begins to brown at the edges, about 1 minute, add the tomatoes with their juices, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes.
- Mix the ricotta, egg, milk, basil, 1/2 cup of the grated Parmesan, 3/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread 2/3 cup of the tomato sauce across the bottom of an 18-by-13-inch sheet pan. Next, space out 6 lasagna noodles on top of the sauce, turning them to fit so there are 2 noodles across and 3 noodles down. (The noodles will expand when they cook.) Top the noodles with all of the ricotta mixture, all of the sausage, 2/3 cup tomato sauce, and half the shredded mozzarella. Add another layer of 6 lasagna noodles and top with the remaining sauce, mozzarella, and 1/4 cup grated Parmesan.
- Lightly oil one side of a large piece of foil. Cover the pan with the foil, greased side down. Bake until the noodles are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and continue to bake until the top is very crusty and brown, 10 to 15 minutes more.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 595 |
| Total Fat | 34 g |
| Saturated Fat | 17 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 36 g |
| Cholesterol | 119 mg |
| Sodium | 904 mg |
Reviews
I use 1.5 boxes of no boil noodles. 2x the ricotta mixture. The pour a jar of pasta sauce over top of second layer of noodles.
I found this really difficult to make. I ran out of tomato sauce for the top. Maybe I didn’t crush those tomatoes well enough? Based on the ingredients, I expect this to be pretty bland and cheesy.
After eating: it’s a flop. It tasted okay. The key flaw is that the top noodles didn’t cook right because there wasn’t enough sauce on top of them. Maybe divide the sauce in thirds to make sure there is enough sauce. Maybe just buy crushed tomatoes. Maybe use more 25% more tomatoes than the recipe calls for.
After eating: it’s a flop. It tasted okay. The key flaw is that the top noodles didn’t cook right because there wasn’t enough sauce on top of them. Maybe divide the sauce in thirds to make sure there is enough sauce. Maybe just buy crushed tomatoes. Maybe use more 25% more tomatoes than the recipe calls for.
Bottom line: if you tried this and it came out as a Frankenstein lasagna… know this… mine looked worse.
Changed sauce a bit but otherwise delicious. Crisp edges – delightful
We loved this! So delicious! I took someone else’s advice and covered with another cookie sheet. Saved the oil, saved the foil my little guys thought of this like pizza.
This was awesome! I like it more on the tender side, so I baked it for 25 minutes with the foil on, and only 5 minutes without. Seriously perfect…and fast.
First and last time using no-boil noodles. They were so crunchy around the edges my family dubbed this meal pizza lasagna. The overall taste was wonderful, I followed the recipe exactly and used all fresh ingredients. I would make it again but in a 13 x 9 pan and double the sauce.
Super yummy
Delicious, but I would either spray the pan with olive oil before putting down 2/3 cup of sauce on the sheet pan. The lasagna stuck to the pan pretty good, esp on the edges. Otherwise, awesome!
This lasagna was absolutely delicious and easy to make. I was skeptical but made it anyway, and I am glad I did. I used San Marzano tomatoes and dry basil. I also covered the pan with another identical pan flipped upside down instead of foil. The only thing is you really have to watch it during the browning stage, the recipe calls for 10-15 min, I left mine in for ~12 min, and some of the top got more crispy (and difficult to cut) than I would’ve liked. Going for <10 min next time.
Love it!