Best 3 All Crust Sheet Pan Lasagna Recipes
Indulge in the tantalizing flavors of a classic Italian dish with a modern twist: All-Crust Sheet Pan Lasagna. This innovative lasagna recipe takes a delightful departure from traditional lasagna, featuring a crispy, golden-brown crust that encapsulates layers of savory fillings. Experience the perfect balance of textures and flavors as you savor each bite.
Dive into the rich and flavorful filling, featuring a hearty combination of ground beef, Italian sausage, and ricotta cheese. Each layer is infused with aromatic herbs and spices, creating a symphony of flavors that will tantalize your taste buds. The lasagna is then generously topped with a blend of mozzarella and Parmesan cheese, ensuring a gooey, irresistible cheese pull with every slice.
The convenience of this recipe makes it a perfect choice for busy weeknight dinners or casual gatherings. Assemble the lasagna on a single sheet pan, eliminating the need for multiple baking dishes. This simplifies the cooking process and ensures even cooking throughout.
Along with the main recipe, this article offers a collection of additional lasagna variations to suit different preferences and dietary restrictions. Explore a vegetarian version featuring roasted vegetables and spinach, a seafood extravaganza with shrimp and crab, and a lighter option with zucchini noodles instead of pasta. Each variation promises a unique taste experience, ensuring there's a perfect lasagna recipe for every occasion.
SHEET PAN LASAGNA
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Cover the bottom of a quarter sheet pan with 1 cup of the marinara sauce. Top with 4 of the no-boil noodles. Cover the noodles with half of the ricotta, then sprinkle the ricotta with salt and black pepper. Spoon over half of the pesto and spread it so it is evenly distributed. Arrange 6 slices of mozzarella in a layer on top of the pesto. Mix the sausage crumbles and meatballs together, then spoon half over the mozzarella. Sprinkle with a pinch of garlic powder and red pepper flakes. Repeat the layers once more, ending with the red pepper flakes.
- Add the remaining cup of marinara over the top and sprinkle over the grated Parmesan. Cover with foil and bake for 20 minutes. Remove the foil and cook until hot and bubbly, another 10 to 12 minutes.
- Let the lasagna sit for about 10 minutes, then garnish with parsley and serve with crusty bread.
ALL-CRUST SHEET-PAN LASAGNA
Savor caramelized cheese and crispy pasta with every bite of this sheet pan lasagna that's all browned bits and crunchy edges. Add a pinch of red pepper flakes to the sauce if you like an extra kick of heat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 450 degrees F.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a bowl with a slotted spoon and reserve the drippings in the pan.
- Reduce the heat to medium. Add the remaining 2 tablespoons olive oil and the garlic to the pan. When the garlic begins to brown at the edges, about 1 minute, add the tomatoes with their juices, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes.
- Mix the ricotta, egg, milk, basil, 1/2 cup of the grated Parmesan, 3/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread 2/3 cup of the tomato sauce across the bottom of an 18-by-13-inch sheet pan. Next, space out 6 lasagna noodles on top of the sauce, turning them to fit so there are 2 noodles across and 3 noodles down. (The noodles will expand when they cook.) Top the noodles with all of the ricotta mixture, all of the sausage, 2/3 cup tomato sauce, and half the shredded mozzarella. Add another layer of 6 lasagna noodles and top with the remaining sauce, mozzarella, and 1/4 cup grated Parmesan.
- Lightly oil one side of a large piece of foil. Cover the pan with the foil, greased side down. Bake until the noodles are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and continue to bake until the top is very crusty and brown, 10 to 15 minutes more.
ALL-CRUST SHEET-PAN LASAGNA RECIPE
Provided by รก-2510
Number Of Ingredients 12
Steps:
- Special equipment: an 18-by-13-inch sheet pan Position a rack in the center of the oven and preheat to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a bowl with a slotted spoon and reserve the drippings in the pan. Reduce the heat to medium. Add the remaining 2 tablespoons olive oil and the garlic to the pan. When the garlic begins to brown at the edges, about 1 minute, add the tomatoes with their juices, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Mix the ricotta, egg, milk, basil, 1/2 cup of the grated Parmesan, 3/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread 2/3 cup of the tomato sauce across the bottom of an 18-by-13-inch sheet pan. Next, space out 6 lasagna noodles on top of the sauce, turning them to fit so there are 2 noodles across and 3 noodles down. (The noodles will expand when they cook.) Top the noodles with all of the ricotta mixture, all of the sausage, 2/3 cup tomato sauce, and half the shredded mozzarella. Add another layer of 6 lasagna noodles and top with the remaining sauce, mozzarella, and 1/4 cup grated Parmesan. Lightly oil one side of a large piece of foil. Cover the pan with the foil, greased side down. Bake until the noodles are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and continue to bake until the top is very crusty and brown, 10 to 15 minutes more.
Tips:
- Use high-quality ingredients: Fresh vegetables, flavorful cheeses, and a delicious sauce will make all the difference in your lasagna.
- Don't overcook the noodles: Al dente noodles will hold their shape better and absorb the sauce more evenly.
- Layer the lasagna evenly: This will help to ensure that each bite is packed with flavor.
- Don't be afraid to experiment: There are endless possibilities when it comes to lasagna fillings and toppings. Get creative and make it your own!
Conclusion:
Sheet pan lasagna is a delicious and easy-to-make meal that is perfect for busy weeknights. With a few simple tips, you can create a lasagna that is sure to impress your family and friends. So next time you're looking for a hearty and satisfying meal, give sheet pan lasagna a try!
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