The more sheet pan recipes I do, the more I realize how versatile they are. I had seen someone do something similar to this in the past, and I thought it was time I did my own iteration of it.
The best part about this lasagna isn’t just that it takes a lot of the work out of making a lasagna… It’s that the entire thing turns into those delicious crispy edges. Let’s face it, the best part of a lasagna is that corner piece with those delicious crunchy ends. By doing it in a sheet pan, we get 360 degrees of crispy, crunchy deliciousness.
We also get to utilize my favorite cheap ingredient, sausage. Packed with its own spices that add a tremendous amount of flavor to the pre-made marinara, I personally prefer sausage over ground beef even if we’re not trying to save money.
This makes a ton of food for the whole fam and it tastes insane. I would argue that you may never make lasagna the same way again…
Estimated Time: 50 minutes (30-35 minutes of cook time)
Serves: 6-8
Ingredients:
1 lb Italian sausage (mild or hot)
1 jar (24 oz) marinara
1/3 cup water
2 boxes oven-ready/no-boil lasagna noodles
15 oz ricotta
1 egg
2 cups shredded mozzarella
1/2 cup grated Parmesan
3 garlic cloves minced
1/2 onion diced
Italian seasoning
Black pepper
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