Name: Sheet Pan Lasagna Recipe
Ingredients: Lasagna Noodles: (12 oven-ready or regular lasagna noodles) – These form the base of our lasagna layers. Oven-ready noodles are incredibly convenient, but regular noodles will work too, just ensure they are cooked al dente before assembling.; Ground Beef: (1 pound lean ground beef) – Provides the meaty heartiness of lasagna. You can also use ground turkey, Italian sausage, or a combination for different flavor profiles. Opting for lean ground beef helps keep the lasagna from being overly greasy.; Italian Sausage: (½ pound Italian sausage, sweet or hot, casings removed) – Adds a depth of flavor and a touch of spice depending on your preference. Sweet Italian sausage offers a milder, savory note, while hot Italian sausage brings a welcome kick.; Onion: (1 medium yellow onion, chopped) – Forms the aromatic base for our meat sauce. Yellow onions are versatile and become sweet and mellow when cooked.; Garlic: (3 cloves garlic, minced) – Essential for flavor! Garlic enhances the savory notes of the meat sauce and adds a pungent aroma that is quintessential to Italian cuisine.; Canned Crushed Tomatoes: (28 ounces canned crushed tomatoes) – The foundation of our rich tomato sauce. Crushed tomatoes provide a good balance of texture and acidity. Look for good quality canned tomatoes for the best flavor.; Tomato Paste: (2 tablespoons tomato paste) – Intensifies the tomato flavor and adds richness and depth to the sauce. Tomato paste is a concentrated form of tomatoes, adding a significant flavor boost.; Dried Oregano: (1 teaspoon dried oregano) – A classic Italian herb that complements tomatoes and meat beautifully. Oregano adds a slightly peppery and earthy flavor.; Dried Basil: (1 teaspoon dried basil) – Another essential Italian herb, basil provides a sweet, slightly peppery, and aromatic note that enhances the overall flavor profile of the lasagna.; Salt: (1 ½ teaspoons salt, or to taste) – Enhances the flavors of all the ingredients and balances the acidity of the tomatoes. Seasoning is crucial in lasagna, so adjust to your liking.; Black Pepper: (½ teaspoon black pepper, or to taste) – Adds a touch of spice and depth to the flavor. Freshly ground black pepper is always preferred for the best flavor.; Ricotta Cheese: (15 ounces ricotta cheese, whole milk or part-skim) – Provides the creamy, cheesy layer in lasagna. Whole milk ricotta is richer and creamier, while part-skim is a lighter option. Drain excess liquid from the ricotta if it seems watery.; Egg: (1 large egg) – Binds the ricotta mixture together and adds richness. The egg helps the ricotta layer hold its shape during baking.; Parmesan Cheese: (½ cup grated Parmesan cheese, plus more for topping) – Adds a salty, nutty, and umami-rich flavor to both the ricotta mixture and as a topping. Freshly grated Parmesan is always best for flavor.; Mozzarella Cheese: (8 ounces shredded mozzarella cheese) – Provides the melty, gooey, and cheesy goodness we all love in lasagna. Part-skim or whole milk mozzarella both work well.; Fresh Parsley: (¼ cup chopped fresh parsley, for garnish, optional) – Adds a fresh, herbaceous note and a pop of color as a garnish. Parsley also brightens up the flavors of the lasagna.; Olive Oil: (2 tablespoons olive oil) – Used for sautéing the vegetables and adds a healthy fat and flavor. Extra virgin olive oil is preferred for its richer flavor.

Ingredients

Lasagna Noodles: (12 oven-ready or regular lasagna noodles) – These form the base of our lasagna layers. Oven-ready noodles are incredibly convenient, but regular noodles will work too, just ensure they are cooked al dente before assembling.
Ground Beef: (1 pound lean ground beef) – Provides the meaty heartiness of lasagna. You can also use ground turkey, Italian sausage, or a combination for different flavor profiles. Opting for lean ground beef helps keep the lasagna from being overly greasy.
Italian Sausage: (½ pound Italian sausage, sweet or hot, casings removed) – Adds a depth of flavor and a touch of spice depending on your preference. Sweet Italian sausage offers a milder, savory note, while hot Italian sausage brings a welcome kick.
Onion: (1 medium yellow onion, chopped) – Forms the aromatic base for our meat sauce. Yellow onions are versatile and become sweet and mellow when cooked.
Garlic: (3 cloves garlic, minced) – Essential for flavor! Garlic enhances the savory notes of the meat sauce and adds a pungent aroma that is quintessential to Italian cuisine.
Canned Crushed Tomatoes: (28 ounces canned crushed tomatoes) – The foundation of our rich tomato sauce. Crushed tomatoes provide a good balance of texture and acidity. Look for good quality canned tomatoes for the best flavor.
Tomato Paste: (2 tablespoons tomato paste) – Intensifies the tomato flavor and adds richness and depth to the sauce. Tomato paste is a concentrated form of tomatoes, adding a significant flavor boost.
Dried Oregano: (1 teaspoon dried oregano) – A classic Italian herb that complements tomatoes and meat beautifully. Oregano adds a slightly peppery and earthy flavor.
Dried Basil: (1 teaspoon dried basil) – Another essential Italian herb, basil provides a sweet, slightly peppery, and aromatic note that enhances the overall flavor profile of the lasagna.
Salt: (1 ½ teaspoons salt, or to taste) – Enhances the flavors of all the ingredients and balances the acidity of the tomatoes. Seasoning is crucial in lasagna, so adjust to your liking.
Black Pepper: (½ teaspoon black pepper, or to taste) – Adds a touch of spice and depth to the flavor. Freshly ground black pepper is always preferred for the best flavor.
Ricotta Cheese: (15 ounces ricotta cheese, whole milk or part-skim) – Provides the creamy, cheesy layer in lasagna. Whole milk ricotta is richer and creamier, while part-skim is a lighter option. Drain excess liquid from the ricotta if it seems watery.
Egg: (1 large egg) – Binds the ricotta mixture together and adds richness. The egg helps the ricotta layer hold its shape during baking.
Parmesan Cheese: (½ cup grated Parmesan cheese, plus more for topping) – Adds a salty, nutty, and umami-rich flavor to both the ricotta mixture and as a topping. Freshly grated Parmesan is always best for flavor.
Mozzarella Cheese: (8 ounces shredded mozzarella cheese) – Provides the melty, gooey, and cheesy goodness we all love in lasagna. Part-skim or whole milk mozzarella both work well.
Fresh Parsley: (¼ cup chopped fresh parsley, for garnish, optional) – Adds a fresh, herbaceous note and a pop of color as a garnish. Parsley also brightens up the flavors of the lasagna.
Olive Oil: (2 tablespoons olive oil) – Used for sautéing the vegetables and adds a healthy fat and flavor. Extra virgin olive oil is preferred for its richer flavor.

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Instructions

Preheat Oven and Prepare Sheet Pan: Preheat your oven to 400°F (200°C). Lightly grease a large rimmed baking sheet (approximately 18×13 inches) with olive oil or cooking spray. This prevents the lasagna from sticking and ensures easy cleanup.
Brown the Meat: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and Italian sausage (if using) and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease. Draining the grease is important to prevent the lasagna from becoming too oily.
Sauté Aromatics: Add the chopped onion to the skillet with the browned meat and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
Simmer the Sauce: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld and deepen. Simmering the sauce is crucial for developing a rich and flavorful lasagna sauce. Taste and adjust seasonings as needed.
Prepare Ricotta Mixture: While the sauce is simmering, in a medium bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix well until everything is evenly combined. This ricotta mixture will be layered into the lasagna for creaminess and flavor.
Assemble the Lasagna: Now it’s time to assemble the sheet pan lasagna! Spread a thin layer of the meat sauce evenly over the prepared baking sheet. This base layer prevents the noodles from sticking and adds flavor to the bottom of the lasagna.
Layer Noodles: Arrange a layer of lasagna noodles over the sauce, slightly overlapping them to cover the entire sheet pan. If using regular lasagna noodles, make sure they are cooked al dente and slightly cooled before layering.
Spread Ricotta Mixture: Spread half of the ricotta mixture evenly over the noodle layer. Use a spatula or the back of a spoon to gently spread the ricotta in an even layer.
Add Mozzarella and Sauce: Sprinkle half of the shredded mozzarella cheese over the ricotta layer. Then, spoon half of the remaining meat sauce over the mozzarella cheese, spreading it evenly.
Repeat Layers: Repeat layers: noodles, remaining ricotta mixture, remaining mozzarella cheese, and finally, top with the remaining meat sauce. This layering technique ensures that each bite of lasagna is packed with flavor and texture.
Bake the Lasagna: Cover the sheet pan tightly with aluminum foil. This will trap the steam and help cook the noodles through and melt the cheese evenly. Bake in the preheated oven for 25 minutes.
Uncover and Bake Further: Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the lasagna is heated through. Baking uncovered for the last portion allows the cheese to become beautifully golden and bubbly.
Rest and Serve: Let the lasagna rest for 10-15 minutes before cutting into squares and serving. Resting allows the lasagna to set up slightly, making it easier to cut and serve. Garnish with fresh parsley (if using) before serving.

Nutrition

Serving Size: one normal portion
Calories: 550
Protein: 35g