Sheet-Pan Layerless Lasagna Recipe

Sheet-Pan Layerless Lasagna is a convenient and delicious twist on traditional lasagna, simplifying the cooking process by eliminating the layers while still delivering all the classic flavors. This recipe is perfect for busy weeknights or gatherings, as it can be made in one pan and is easy to serve.

Sheet-Pan Layerless Lasagna Recipe

Ingredients:

• For the Meat Sauce:
  • 1 pound ground beef or Italian sausage
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 tablespoon olive oil
• For the Cheese Mixture:
  • 15 ounces ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon dried Italian herbs (optional)
  • Salt and pepper to taste
• Other Ingredients:
  • 9-12 lasagna noodles (no-boil or regular, broken into pieces)
  • 3 cups shredded mozzarella cheese
  • Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

2. Make the Meat Sauce:

• In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
• Add the ground beef or sausage and cook until browned, breaking it apart with a spoon.
• Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for about 10-15 minutes to allow the flavors to meld.

3. Prepare the Cheese Mixture:

• In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, Italian herbs (if using), salt, and pepper. Mix until well combined.

4. Assemble the Dish:

• In a large sheet pan (about 18×13 inches), spread a thin layer of the meat sauce on the bottom to prevent sticking.
• Layer half of the broken lasagna noodles evenly over the sauce.
• Spread half of the ricotta cheese mixture over the noodles, followed by a third of the mozzarella cheese.
• Add another layer of meat sauce, the remaining noodles, the rest of the ricotta mixture, and another third of the mozzarella cheese.
• Top with the remaining meat sauce and finish with the remaining mozzarella cheese.

5. Bake:

• Cover the sheet pan with aluminum foil (to prevent sticking, spray the foil with cooking spray).
• Bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

6. Let it Rest:

• Once done, remove from the oven and let it sit for about 10-15 minutes before slicing. This helps the layers set.

7. Serve:

• Garnish with fresh basil or parsley if desired, slice, and serve warm.

Tips:

• No-Boil Noodles: If using no-boil noodles, you can skip the breaking step; just layer them whole.
• Vegetarian Option: Substitute the meat with sautéed vegetables like zucchini, bell peppers, and mushrooms.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be frozen for longer storage.

Summary:

Sheet-Pan Layerless Lasagna is a fun and easy way to enjoy all the flavors of traditional lasagna without the hassle of layering. It’s a crowd-pleaser that simplifies prep and clean-up, making it perfect for family dinners or gatherings. Enjoy the rich flavors of meat, cheese, and sauce in every delicious bite!