We’ve outlined all the ingredients and directions for you to make the perfect All-Crust Sheet-Pan Lasagna. This dish qualifies as a Easy level recipe. It should take you about 1 hr 10 min to make this recipe. The All-Crust Sheet-Pan Lasagna recipe should make enough food for 8 servings.
You can add your own personal twist to this All-Crust Sheet-Pan Lasagna recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this All-Crust Sheet-Pan Lasagna recipe.
Ingredients for All-Crust Sheet-Pan Lasagna
- 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)
Directions for 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.
Cookware for your recipe
You will find below are cookware items that could be needed for this All-Crust Sheet-Pan Lasagna recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- How to Cook Lasagna
- Main Dish
