Sheet-Pan Lasagna With Cheese

Sheet-pan lasagna is my go-to dish when I need a hearty meal that stretches to feed a group with minimal fuss. Forget the layering and the deep dish waiting game—this method delivers all the cheesy, saucy goodness of classic lasagna with crispy noodle edges no one can resist. If you crave the best of both worlds in every bite, you need to give this recipe a try.

I started making sheet-pan lasagna for weeknight dinners and now it is a birthday-request go-to. My family loves it so much we rarely have leftovers and if we do they are gone by noon the next day.

Ingredients

• Unsalted butter: for greasing plus flavor for tossing the noodles and making your edges crisp and golden
• Extra-virgin olive oil: to bring out the richness in the sausage and aromatics
• Italian sausage: look for good marbling and fresh casings to add protein and a layer of savory flavor
• Fresh basil: for brightness and classic Italian herb notes—choose leaves that are vibrant green and unblemished
• Garlic cloves: chopped fresh for pungency and aromatic depth
• Jarred marinara: use a favorite brand like Raos so you enjoy every bite—check ingredient lists for tomato-forward sauces with little added sugar
• Kosher salt: for seasoning pasta water and balancing flavors
• Lasagna noodles: broken to fit the pan and maximize crispy-tender contrast choose noodles with firm texture that hold up well to sauce
• Whole-milk ricotta: opt for a creamy brand with full flavor as it’s the heart of creamy pockets throughout the dish
• Parmesan cheese: finely grated for nutty depth and salty punch choose Parmigiano Reggiano or a reputable wedge for best flavor
• Black pepper: freshly cracked for heat and balance
• Mozzarella cheese: whole-milk is best for meltability and richness cut into pieces or shredded evenly

Step-by-Step Instructions

Prepare the Pan:

Grease the bottom and sides of an eighteen by thirteen inch baking sheet with a generous layer of butter. This prevents sticking and encourages golden crispy edges.

Brown the Sausage:

Heat olive oil in a large high-sided skillet over medium-high. Crumble in the Italian sausage and cook for about six minutes until browned through. Stir in chopped garlic and basil. Keep stirring for about a minute until the garlic is fragrant and basil wilts.

Make the Sauce:

Pour jarred marinara over the sausage mixture in the skillet. Bring to a simmer so the flavors come together and the sauce thickens slightly.

Cook the Noodles:

Bring a large pot of salted water to a boil. Add the broken lasagna noodles and cook until very al dente—around ten minutes. Stir occasionally so they do not stick. Drain the noodles and transfer to a large bowl.

Toss the Pasta:

Add half a cup of Parmesan and the butter to the hot noodles. Toss until the cheese and butter are melted and every piece of pasta is coated.

Mix Ricotta Parmesan Mixture:

In a medium bowl blend creamy ricotta with the remaining Parmesan and season with plenty of salt and black pepper. Stir until well combined and smooth.

Assemble the Lasagna:

Fold the buttery noodles into the sausage marinara sauce right in the skillet so every bite is sauced. Pour this pasta mixture onto the prepared sheet pan. Sprinkle mozzarella cheese evenly over the top. Dollop heaping spoonfuls of the ricotta mixture across the surface for pockets of creamy goodness.

Bake Until Bubbly:

Transfer the pan to the oven and bake at three hundred seventy five degrees for about twenty to twenty five minutes. The cheese should be golden, edges crispy, and the center bubbling.

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My favorite ingredient by far is the whole-milk ricotta. I remember the first time my son begged for a spoonful straight from the bowl as we assembled the lasagna—it is that irresistible. Now I always sneak a taste myself as a little chef’s treat.

Storage Tips

Cool the lasagna fully on the sheet pan before slicing. Individual portions keep best wrapped securely in foil or stored in a tight-lidded container. The dish stays fresh in the refrigerator for three days or in the freezer for up to two months. I warm slices in a low oven to re-crisp the edges.

Ingredient Substitutions

You can swap out the Italian sausage for turkey or plant-based sausage if you want a lighter or vegetarian version. Gluten-free noodles work fine but handle them gently so they do not break apart. If you are out of ricotta, cottage cheese makes a creamy alternative though it will be a bit tangier.

Serving Suggestions

Pair with a bright green salad tossed with lemon vinaigrette for a fresh contrast. Garlic bread is a must for soaking up extra sauce. Sometimes I scatter chopped fresh herbs over the baked lasagna before serving for a pop of color and flavor.

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Cultural and Historical Context

Sheet-pan lasagna is a modern twist on the centuries-old layered pasta casserole from Italy. While the classic method is labor-intensive, this version takes inspiration from busy home cooks and the trend toward one-pan meals. It is a perfect fusion of comfort food tradition and practical weeknight cooking.

Common Recipe Questions

→ How do I get extra crispy lasagna edges?

Arrange noodles and sauce close to the pan's edge, and bake until cheese bubbles and corners turn golden. Buttering the sheet helps, too.

→ Can I use different cheeses?

Yes, but the combination of ricotta, mozzarella, and Parmesan creates the best balance of creaminess, melt, and flavor in each layer.

→ What’s the best way to store leftovers?

Cut cooled portions and wrap in foil or an airtight container. Store refrigerated for up to three days, or freeze for longer shelf life.

→ Is homemade sauce necessary?

Store-bought marinara works well and keeps it quick, but use your favorite for a personalized touch. Adjust seasoning as needed.

→ Can I make it vegetarian?

Replace sausage with sautéed mushrooms, spinach, or zucchini. Increase herbs and cheese for extra flavor if not using meat.