Making the perfect All-Crust Sheet-Pan Lasagna should only take approximately 1 hr 10 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The All-Crust Sheet-Pan Lasagna recipe can feed your family for 8 servings.
There are many different ways to make this All-Crust Sheet-Pan Lasagna recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this All-Crust Sheet-Pan Lasagna recipe.
All-Crust Sheet-Pan Lasagna Popular Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for oiling foil
- 12 ounces sweet Italian sausage, casings removed (about 3 links)
- 2 cloves garlic, thinly sliced
- One 28-ounce can whole peeled tomatoes, crushed by hand
- Kosher salt and freshly ground pepper
- One 15-ounce container whole-milk ricotta cheese (about 2 cups)
- 1 large egg
- 1/4 cup milk
- 1/2 cup packed basil leaves, roughly chopped
- 3/4 cup grated Parmesan
- One 1-pound block whole-milk mozzarella cheese, shredded (about 4 cups)
- 12 flat no-boil lasagna noodles (7-by-3.5-inches each)
Steps for making All-Crust Sheet-Pan Lasagna
- Position a rack in the center of the oven and preheat to 450 degrees F.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a bowl with a slotted spoon and reserve the drippings in the pan.
- Reduce the heat to medium. Add the remaining 2 tablespoons olive oil and the garlic to the pan. When the garlic begins to brown at the edges, about 1 minute, add the tomatoes with their juices, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes.
- Mix the ricotta, egg, milk, basil, 1/2 cup of the grated Parmesan, 3/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread 2/3 cup of the tomato sauce across the bottom of an 18-by-13-inch sheet pan. Next, space out 6 lasagna noodles on top of the sauce, turning them to fit so there are 2 noodles across and 3 noodles down. (The noodles will expand when they cook.) Top the noodles with all of the ricotta mixture, all of the sausage, 2/3 cup tomato sauce, and half the shredded mozzarella. Add another layer of 6 lasagna noodles and top with the remaining sauce, mozzarella, and 1/4 cup grated Parmesan.
- Lightly oil one side of a large piece of foil. Cover the pan with the foil, greased side down. Bake until the noodles are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and continue to bake until the top is very crusty and brown, 10 to 15 minutes more.
Popular Categories for this Recipe
- How to Cook Lasagna
- Main Dish
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this All-Crust Sheet-Pan Lasagna recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
