Three-Cheese Sheet Pan Lasagna with Italian Sausage
A no-fuss, family-friendly lasagna baked on a single sheet pan with layers of sausage, three cheeses, and a vibrant tomato sauce. This Italian one-pot recipe, ready in about 50 minutes, pairs ground Italian sausage, lasagna noodles, and ricotta cheese for a weeknight-friendly dinner. Each serving lands at about 510 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground Italian sausage
- 12 sheets (9x13-inch pan size) lasagna noodles
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 cups marinara sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 lb ground Italian sausage, breaking it into small pieces, and cook for 6-8 minutes until browned and crumbly, then drain excess fat.
- Step 2: Add 2 minced garlic cloves to the sausage, cooking for 1 minute until fragrant. Stir in 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper, then remove from heat.
- Step 3: Spread 3/4 cup marinara sauce evenly over a 13x18-inch baking sheet. Layer 4 lasagna noodles over sauce, then spread half the cooked sausage mixture, 1/2 cup ricotta, and 1/4 cup mozzarella over noodles.
- Step 4: Add 4 more noodles, the remaining sausage mixture, the rest of the ricotta, 1/4 cup mozzarella, and 1/2 cup marinara sauce, then top with final 4 noodles and remaining 1/2 cup marinara.
- Step 5: Sprinkle 1/2 cup grated parmesan and 1/2 cup shredded mozzarella evenly over the top. Bake for 25-30 minutes until cheese is golden and bubbly, then let rest for 10 minutes before slicing.
