Sheet Pan Lasagna
Directions
- 1Drop a pound of ground beef or Italian sausage into a hot oiled pan, break it up, brown it, and drain it.
- 2Add a little bit of salt, pepper, about four or five chopped garlic cloves, and a quarter cup of fresh chopped basil. Stir it in and cook for about a minute.
- 3Add 2 24-oz jars of marinara, stir, and bring to a simmer.
- 4Boil a pot of water and add one box of lasagna noodles. Break the noodles into about 3-inch pieces and boil them until they are almost done, then drain them.
- 5Transfer the noodles to a bowl, add 2 tablespoons of unsalted butter and a half a cup of grated Parmesan cheese, then toss to combine.
- 6Add the noodles to your sauce and ensure they are well coated.
- 7Grease a large sheet pan with some butter.
- 8Ploop the noodle mixture into the baking sheet and spread it out.
- 9Shred a block of mozzarella cheese and spread it on top.
- 10In a small mixing bowl, add 1 16-oz tub of ricotta cheese and one and a half cups of grated Parmesan cheese. Season with a little salt and pepper. Whisk this all together.
- 11Dollop the ricotta mixture over the lasagna.
- 12Put the sheet pan in the oven at 375 degrees Fahrenheit for about 25 minutes.
- 13Once it comes out, it will be bubbly and beautiful. Sprinkle with parsley if desired.
- 14Once cooled off, cut out a piece, put it on a plate, and enjoy.
Ingredients
- 1 pound ground beef or Italian sausage
- a little bit salt
- a little bit pepper
- 4 chopped garlic cloves
- 0.25 cup fresh chopped basil
- 2 24-oz jars marinara
- pot water
- 1 box lasagna noodles
- 2 tablespoons unsalted butter
- 0.5 cup grated Parmesan cheese
- 1 block mozzarella cheese
- 1 16-oz tub ricotta cheese
- 1.5 cups grated Parmesan cheese
- a little bit salt and pepper
- parsley
Equipment
panpotbowllarge sheet pansmall mixing bowlovenfork
Tips
- Break lasagna noodles into 3-inch pieces before boiling.
- Boil noodles until almost done.
- Dollop ricotta cheese mixture onto the noodles.
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