Sheet Pan Lasagna With Ricotta
Try this easy sheet pan lasagna recipe with Italian sausage and creamy ricotta, baked to bubbly perfection for a quick and delicious family dinner.
Equipment
- mixing bowl
- knife
- measuring spoons
- measuring cups
- oven
- sheet pan
- skillet
- spatula
- cutting board
Ingredients
Sauce
- 1 pound ground Italian sausage
- 1 jar (24-ounce) marinara sauce
Cheese Filling
- 1 container (15-ounce) whole milk ricotta cheese
- 1 large egg
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Assembly
- 12 no-boil lasagna noodles
- 16 ounces mozzarella cheese, shredded
- Cooking spray
Instructions
- Preheat your oven to 375°F. Lightly coat a standard 13x18-inch rimmed sheet pan with cooking spray.
- In a large skillet over medium-high heat, cook 1 pound of ground Italian sausage, breaking it up with a spoon, until it is browned and cooked through, which should take about 8-10 minutes. Stir in the entire 24-ounce jar of marinara sauce and remove the skillet from the heat.
- In a medium bowl, combine the 15-ounce container of ricotta cheese, 1 large egg, 1/4 cup of grated Parmesan, 2 tablespoons of chopped parsley, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix until the ingredients are just blended and smooth.
- Arrange 6 no-boil lasagna noodles in a single layer on the prepared sheet pan, breaking a few noodles as needed to fill any large gaps. Spread the entire ricotta mixture evenly over the noodles. Spoon half of the meat sauce over the ricotta, then sprinkle with half of the shredded mozzarella. Create a second layer with the remaining 6 noodles, the rest of the meat sauce, and the remaining mozzarella.
- Cover the pan tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and beginning to develop golden spots. Let the lasagna stand for 10 minutes before slicing and serving to allow it to set.
Notes
Let the lasagna stand for 10 minutes before slicing and serving to allow it to set.