Sheet pan Lasagna
Serves 6
20 mins prep
25 mins cook
45 mins total
Lasagna can be a project, but this version gives you all the comfort and flavor without the hours in the kitchen. My Crispy Sheet Pan Lasagna delivers golden, crunchy edges, a creamy ricotta center, and saucy layers that bake to perfection in under an hour. It’s cozy, easy, and guaranteed to impress — no pre-boiling, no stress.
0 servings
For the tomato sauce:
For the ricotta sauce:
To assemble:
Make the tomato sauce
In a large pan over medium heat, drizzle a little oil and add the sausage. Cook, breaking into small pieces, until lightly browned.
Add the onion and garlic and cook for 2–5 minutes until softened and fragrant.
Pour in the tomato sauce and ½ cup water, season with salt and pepper, and simmer 5–10 minutes.
Make the ricotta sauce
In a medium bowl, combine ricotta, Parmigiano, garlic powder, milk, parsley, salt, and pepper. Mix until smooth and creamy.
Assemble the lasagna
Preheat oven to 350°F.
In a 10x15-inch rimmed sheet pan, spread a thin layer of tomato sauce.
Add a layer of oven-ready pasta sheets, breaking to fit if needed.
Top with half of the tomato sauce, dollops of half the ricotta mixture, and half the mozzarella.
Repeat once more — pasta, sauce, ricotta, mozzarella — finishing with a generous layer of mozzarella on top.
Bake
Lightly oil one side of a sheet of foil and place it oil-side down over the lasagna. Seal edges.
Bake for 20 minutes covered, then remove the foil.
Turn the broiler on high and broil for 3–5 minutes until bubbly and golden (watch closely).
Rest + serve
Let it rest 5–10 minutes before slicing so the layers set. Serve warm and enjoy those crispy edges!
