# Best Sheet-Pan Lasagna · Delish

Best Sheet-Pan Lasagna · Delish takes 20 min and serves 7.

Recipe by delish.com · original: https://www.delish.com/cooking/recipe-ideas/a68056718/sheet-pan-lasagna-recipe/  
Cuisine: Italian · Dish: Pasta, Bakes & casseroles  
On Meez: https://meezenplace.app/recipes/best-sheet-pan-lasagna-recipe (with step-by-step Cook Mode)

The ease of breaking noodles, tossing them in sauce, and dolloping ricotta on a single top layer makes this sheet-pan hack perfect for lasagna.

## Ingredients (serves 7)

- 5 garlic cloves, coarsely chopped
- ¼ cup coarsely chopped fresh basil
- 2 (24-oz.) jars marinara sauce (such as Rao's)
- 16 oz mozzarella (such as Galbani), shredded
- 2 tbsp unsalted butter, plus more for sheet
- 2 tbsp extra-virgin olive oil
- 16 oz Italian sausage, casings removed
- 24 oz lasagna noodles, broken into 3" pieces
- 16 oz whole-milk ricotta
- 4 oz Parmesan, finely grated (about 2 cups), divided
- Kosher salt
- Freshly ground black pepper

## Steps

1. Arrange a rack in center of oven and preheat to 375°
2. Grease bottom and sides of an 18" x 13" baking sheet with butter
3. Heat oil in a large (at least 12"), high-sided skillet over medium-high heat
4. Add sausage and cook, breaking up with a wooden spoon, until browned
5. Add garlic and basil and cook, stirring, until garlic is fragrant
6. Pour in sauce and bring to a simmer
7. Cook lasagna in a large pot of boiling salted water, stirring occasionally to prevent sticking, until very al dente
8. Drain pasta and transfer to a large bowl
9. Add 1/2 cup Parmesan and 2 Tbsp. butter to pasta and toss to combine
10. Add pasta mixture to skillet with sauce
11. In a medium bowl, combine ricotta and remaining 1 1/2 cups Parmesan; season with salt and pepper
12. Pour pasta mixture into prepared baking sheet
13. Sprinkle with mozzarella
14. Dollop ricotta mixture over
15. Bake lasagna until cheese is bubbly and golden, and edges are lightly crispy

## Good to know

### Swaps

- No Italian sausage? Ground beef or turkey works in the same amount, just season it with extra salt and pepper.
- No ricotta? Cottage cheese can be swapped in at the same quantity for the dolloped topping.
- No fresh basil? Use about 1 tablespoon dried basil stirred into the sauce instead.

### Storing it

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave until hot throughout.

### Making it ahead

The sausage marinara sauce can be made up to 2 days ahead and kept covered in the fridge until ready to combine with the pasta and bake.

## Nutrition (per serving, as published by delish.com)

- Calories: 1370 Calories
- Protein: 69 g
- Carbohydrates: 107 g
- Sugar: 15 g
- Fiber: 8 g
- Fat: 69 g
- Saturated fat: 33 g
- Trans fat: 0 g
- Cholesterol: 197 mg
- Sodium: 2460 mg