It was only a matter of time until the sheet-pan dinner trend met lasagna. The ease of breaking noodles, tossing them in sauce, and dolloping ricotta on a single top layer is the epitome of a crowd-pleasing weeknight dinner. Plus, if you love the crispy corners of lasagna, then this is the hack for you. The noodles on the edge of the sheet pan get perfectly crispy, while the middle stays saucy and cheesy. It’s the perfect way to shake up a classic family dinner—here’s everything you need to know.
The sauce:
I’m using jarred marinara sauce in this lasagna for ease—no need to go the homemade route. Rao’s is my favorite out of all the store-bought marinara brands, but feel free to use what you’ve got. You want to enjoy the flavor of your sauce as is, but it will be a base to add even more—I’m talking Italian sausage, garlic, and basil.
The cheese:
Three iconic cheeses that belong in a lasagna are ricotta, mozzarella, and Parmesan. Keep these tips in mind when selecting them:
- Choose the right ricotta for the job. It should be absolutely creamy, sweet, and make you go “mmm” when you take that first bite. The pockets of ricotta in a lasagna are by far the best part in my opinion, so seasoning it with plenty of Parmesan and black pepper will make a difference.
- Whole milk mozzarella is my preferred choice. I want that full-fat cheese in anything I make. But you can also use part-skim too.
- Parmesan or Parmigiano Reggiano is essential in building this lasagna, from tossing the pasta with butter and cheese prior to adding sauce, to mixing the Parmesan into the ricotta mixture to give it that deeply savory and salty magic we love.
Storage:
Like any lasagna, this is just as good (or better) the second day. Cut the lasagna into individual portions and store in foil packets or an airtight container for up to 3 days in the refrigerator. You can also freeze pieces and reheat in the oven at 350°.
Made this? Let us know how it went in the comments below!
