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-inspired one-pot recipe, ready in about 50 minutes, pairs ground Italian sausage, lasagna noodles, ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, shredded mozzarella cheese
- 1/2 cup, grated parmesan cheese
- 2 cups marinara sauce
- 1 tbsp olive oil
- 2 cloves, minced garlic
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
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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.
