This week I was craving more sheet pan pasta since I’ve loved both of the dishes I’ve made this year. I started Googling, and soon noticed that — unsurprisingly — most of the recipes were not too different from what I’d already made.
Then, I happened on a sheet pan lasagna. I would have been pretty skeptical that the famous, familiar casserole dish would work on a sheet pan, but it came from the Food Network, and I figured they couldn’t be all wrong.
I stuck fairly close to the original recipe, except I’m particular about my sausage and lazy about removing it from its casing. So, instead of de-cased Italian sausage, I bought Beeler’s ground hot sausage (a family favorite), and altered my tomato sauce to include onion powder and oregano.
It went over so well with friends that we had few leftovers, and I loved it so much, that I have already bought the ingredients to make the recipe again, only this time using my very favorite vegetarian lasagna recipe.
The recipe calls it “all-crusts” lasagna, which is fair, but I just think of it as the bits of traditional lasagna that are a little crunchier, and therefore the best.
Also, even better, it uses the same amounts as the regular casserole version so you’re not feeding fewer people (or having less leftovers), you’re just making a different kind of tasty lasagna.
Here’s what I did (BUT feel free to adapt to your regular recipe as I plan to do this weekend):
- 16 oz. ground hot sausage
- 2 cloves garlic, thinly sliced (I used more, like 4 cloves)
- 28 oz. can crushed tomatoes
- 15 oz. whole milk ricotta cheese
- 1 large egg
- ¼ c. milk
- ½ c. packed basil leaves (I didn’t measure. I used some in the sauce and then in the cheese mix, and I’m sure it was more than ½ c., so do this to taste as well)
- ¾ to 1 c. grated Parmesan
- 1 lb. shredded mozzarella
- 1 package no-boil noodles (It calls for “flat” noodles and 12 of ‘em, but I buy whatever, and use the whole package because who needs 3 leftover lasagna noodles crowding pantry space?)
- 3 T. olive oil, plus more for coating foil
- Salt and pepper, to taste
- 1 T. dried oregano (optional)
- 1 t. onion powder (optional)
Heat oven to 450 degrees.
Heat 1 T. olive oil in a large skillet over medium high heat, and cook the sausage until it is browned and cooked through. Transfer the sausage to a paper towel-lined plate with a slotted spoon.
Reduce the stovetop heat to medium and add to the same skillet (with any drippings left in the pan) the remaining 2 T. of olive oil and garlic. Cook for about 1 minute until the garlic browns at the edges.
Add the crushed tomatoes, salt and pepper, and optional spices/herbs (I also added additional basil here). Cook for 10 minutes, at least, until the sauce smells more like a pasta sauce and not just tomatoes.
Separately, in a medium bowl, add the ricotta, egg, milk, basil, ½ c. of the Parmesan, and any more salt and pepper (to taste).
On a large rimmed sheet pan (estimated 18 x 13 inch), spread ⅔ c. of the tomato sauce on the bottom of the pan. Space out half the noodles (remembering that they expand when they cook). Top the noodles with all of the ricotta mixture, all of the sausage, another ⅔ c. of the sauce, and half the mozzarella. Add another layer with the remaining noodles and top with the remaining sauce. Then, top the noodles with the remaining sauce, remaining mozzarella, and another ¼ to ½ c. grated Parmesan.
Lightly oil one side of a piece of foil big enough to cover the sheet pan (I just used the spray stuff for this part).
Bake the covered lasagna for about 20 minutes. Remove the foil and bake for another 10 to 15 minutes until the pasta is cooked through and the top is crusty and browned, and enjoy!