All-Crust Sheet-Pan Lasagna
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 595
- Total Fat
- 34
- Saturated Fat
- 17
- Carbohydrates
- 37
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 36
- Cholesterol
- 119
- Sodium
- 904
- Total: 1 hr 10 min
- Active: 30 min
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)
Directions
Special equipment:
an 18-by-13-inch sheet pan- 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.