Sheet pan lasagna
Ruffled lasagna noodles baked in a single layer on a sheet pan with marinara, ricotta and mozzarella, so every piece gets the crispy cheesy edges.
- 50 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $1.92 a serving
- 550 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 12 lasagna noodles
- 1½ cups ricotta cheese
- ½ cup grated parmesan, divided
- 1 jar marinara sauce, 24 oz
- 2½ cups shredded mozzarella
- 2 tbsp fresh basil, torn (optional)
From your pantry
- 1 tbsp salt
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp black pepper
Each serving has about 550 calories, 29 g protein, 51 g carbs and 25 g fat, and costs about $1.92 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No ricotta cheese? Cottage cheese works.
- No grated parmesan? Parmesan wedge works.
- No shredded mozzarella? Provolone slices work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. Fill a large pot with water, add the salt, cover and over high heat.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Break the noodles in half and cook them 2 minutes less than the package says. and with the oil so they don’t stick.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
High heatTimer: 9 min
Stir the ricotta, ¼ cup parmesan, the Italian seasoning, garlic powder and pepper in a bowl.
Spread 1 cup of marinara over a rimmed . Lay the noodles on top in loose, overlapping ruffles, then spoon the rest of the marinara over them.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: Ruffles, not flat sheets. The folds and peaks are what turn crispy.Dollop the ricotta mixture over the top, then scatter on the mozzarella and the rest of the parmesan.
Dolly’s tip: To make it ahead, cover and chill it here for up to a day, then add 5 minutes to the bake.18 to 20 minutes, until bubbling with browned, crispy edges.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 19 min
Let it cool 5 minutes, scatter basil over the top, and cut into squares.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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One-pan dinners ›Vegetarian dinners ›What to make with pasta and parmesan ›What to make with parmesan and shredded mozzarella ›What to make with parmesan and ricotta cheese ›