Sheet-Pan Lasagna with Cheese (Printer-Friendly Version)

Cheesy sheet-pan layers with golden edges and sausage. Quick, hearty, and perfect for family dinners or leftovers.

# Required Ingredients:

→ Dairy

01 - 2 tablespoons unsalted butter, plus extra for greasing
02 - 16 ounces whole-milk ricotta
03 - 4 ounces Parmesan cheese, finely grated (about 2 cups), divided
04 - 16 ounces mozzarella cheese

→ Protein

05 - 454 grams (16 ounces) Italian sausage, casings removed

→ Produce

06 - 5 garlic cloves, coarsely chopped
07 - 60 millilitres fresh basil, coarsely chopped

→ Pantry

08 - 2 tablespoons extra-virgin olive oil
09 - 1.36 kilograms (48 ounces) marinara sauce
10 - Kosher salt, to taste
11 - Freshly ground black pepper, to taste

→ Pasta

12 - 680 grams (24 ounces) lasagna noodles, broken into 7.5 cm (3 inch) pieces

# Step-by-Step Instructions:

01 - Position oven rack in the centre and preheat to 190°C. Grease the bottom and sides of a 46 x 33 cm baking sheet with butter.
02 - Heat olive oil in a large high-sided skillet over medium-high heat. Add Italian sausage, breaking it up with a wooden spoon, and cook until deeply browned, about 6 minutes. Stir in chopped garlic and basil, cooking until fragrant, 1 minute. Pour in the marinara sauce and bring to a simmer.
03 - While the sauce simmers, cook lasagna noodles in a large pot of boiling salted water, stirring occasionally, until very al dente, approximately 10 minutes. Drain and transfer to a large bowl. Add 60 millilitres (1/2 cup) Parmesan and 2 tablespoons butter; toss well to combine. Add this pasta mixture to the skillet with the sauce and thoroughly mix.
04 - In a medium bowl, combine ricotta and remaining 1.5 cups Parmesan; season generously with salt and freshly ground black pepper.
05 - Transfer the sauced pasta mixture to the prepared baking sheet, spreading evenly. Scatter mozzarella over the surface. Dollop tablespoon-sized portions of the ricotta mixture across the top.
06 - Bake until the cheese is bubbly and golden with crisped edges, 20–25 minutes. Let rest briefly before serving.

# Handy Cooking Tips:

01 - Lasagna develops more flavour if made ahead; store portions airtight for up to 3 days or freeze for longer storage.

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