All Corners Lasagna

Posted on by flipthebeetle

aka Sheet Pan Lasagna

Doesn’t this look SO good! Lasagna right?

Yes, but lasagna with a twist, 2 twists actually.

1. Quick and easy, totally made on a sheet pan!
2. So many awesome crispy edges you won’t have to fight to get a corner anymore.

Enough with the funny stuff let’s get to it.

what you need

  • large baking pan 13″x18″x1″ (jelly roll pan)
  • colander
  • large pot

ingredients

  • 1lb lasagna noodles (not oven ready type)

Meat

  • 1lb ground beef (sausage or chicken)
  • 1 large onion, diced
  • 4 cloves, garlic, minced

Sauce

  • 1/2 tsp red pepper flakes
  • 1 tbsp Italian seasoning
  • 1 tsp each salt and pepper
  • 5 cups marinara or spaghetti sauce

Cheese topping

  • 1 1/2 cups ricotta or cottage cheese
  • 1/2 cup cream cheese or boursin cheese
  • 1 cup mozzarella, shredded
  • 1/2 cup parmesan, shredded
  • 1/2 tsp basil
  • 1/2 tsp oregano

Garnish

  • 1 1/2 cups mozzarella ( or any melty type cheese)
  • 1/2 Parmesan
  • Parsley

this is how we do it

  • Prep baking sheet. Oil up all sides.
  • Break lasagna noodles into 2″ pieces and cook to -2 minutes of package instructions
    (if package says 10 min, cook for 8) and drain.
    No need to rinse.
  • Preheat oven to 425 degrees.
  • Prepare beef. Fry in pan 5 minutes, remove any excess grease. Add onions cook 5 minutes, add garlic cook 30 seconds and turn off heat. Mix.
  • Add Sauce ingredients to meat, combine. Fold in cooked pasta. Mix gently and set aside.
  • Prepare cheese mix. Combine cheese mix ingredients in small bowl. Set aside.
  • Pour pasta with meat sauce onto greased pan in even layer.
  • Blob cheese mixture on top randomly.

Feel free to smush it into the sauce before baking.

  • Place in preheated 425 degree oven for 40 minutes.

Look at all those crispy edges! If you don’t smush the cheese down it will also brown up which I don’t mind.

Serve with some bruschetta or garlic bread, green salad or caesar and it never hearts to blob on some pesto.

Maybe you can go longer and get more crispy noodles but I panic at 40 minutes.
I will address that anxiety every time I make this cause more crispy edges!

If you have leftovers just pile everything into an 8′ square pan.
When you go to reheat it will come out stacked just like ‘normal’ lasagna.

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