Dinner
Sheet-Pan Sausage Lasagna
Broken lasagna noodles and sausage marinara spread out on a sheet pan under mozzarella and ricotta.
- Yield
- 6 to 8 servings
- Cuisine
- Italian-American
Serving ideas
Scoop into portions while the cheese is still warm.
Ingredients
See the ingredient checklist
- 2 tbsp unsalted butter, plus softened butter for the pan
- 2 tbsp extra-virgin olive oil
- 1 lb Italian sausage, casings removed
- 5 cloves garlic, coarsely chopped
- 1/4 cup chopped fresh basil
- 48 oz marinara sauce
- kosher salt
- 24 oz lasagna noodles, broken into 3-inch pieces
- 4 oz finely grated Parmesan, divided, about 2 cups
- 16 oz whole-milk ricotta
- ground black pepper
- 16 oz shredded mozzarella, about 4 cups
Before you cook
Use a rimmed sheet to catch the sauce as it bubbles.
How to make Sheet-Pan Sausage Lasagna
Heat the oven to 375°F. Grease an 18-by-13-inch rimmed baking sheet with softened butter.
Heat the oil in a high-sided skillet over medium-high. Brown the sausage, breaking it up, for about 6 minutes. Add garlic and basil for 1 minute, then pour in the marinara and bring to a simmer.
Boil the broken noodles in salted water until very al dente, about 10 minutes. Drain and toss with 2 tablespoons butter and 1/2 cup Parmesan. Stir into the sausage sauce.
Combine the ricotta with the remaining Parmesan and season with salt and pepper. Spread the sauced noodles on the baking sheet, sprinkle with mozzarella and dollop the ricotta over the surface.
Bake 20 to 25 minutes until golden and bubbling with crisp edges.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Sheet-Pan Sausage Lasagna
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Ingredients
2 tbsp unsalted butter plus softened butter for the pan- 2 tbsp extra-virgin olive oil
- 1 lb Italian sausage, casings removed
- 5 cloves garlic, coarsely chopped
- ¼ cup chopped fresh basil
- 48 oz marinara sauce
- kosher salt
- 24 oz lasagna noodles, broken into 3-inch pieces
- 4 oz finely grated Parmesan, divided about 2 cups
- 16 oz whole-milk ricotta
- ground black pepper
- 16 oz shredded mozzarella about 4 cups
Instructions
- Heat the oven to 375°F. Grease an 18-by-13-inch rimmed baking sheet with softened butter.
- Heat the oil in a high-sided skillet over medium-high. Brown the sausage, breaking it up, for about 6 minutes. Add garlic and basil for 1 minute, then pour in the marinara and bring to a simmer.
- Boil the broken noodles in salted water until very al dente, about 10 minutes. Drain and toss with 2 tablespoons butter and 1/2 cup Parmesan. Stir into the sausage sauce.
- Combine the ricotta with the remaining Parmesan and season with salt and pepper. Spread the sauced noodles on the baking sheet, sprinkle with mozzarella and dollop the ricotta over the surface.
- Bake 20 to 25 minutes until golden and bubbling with crisp edges.