Million Dollar Sheet Pan Lasagna

This million dollar sheet pan lasagna is super rich and satisfying, filled to the brim with cheese and a healthy dose of sausage. You'll love the complexity of flavors here—just from a few aromatics, store-bought marinara, and sausage. You may find you much prefer building a lasagna on a sheet pan than in a baking dish.

Print Recipe

Prep Time 15

Cook Time 55

Total Time 1

Servings: 6 servings

Course: Dinner, Entree, Pasta

Cuisine: American

Calories: 920

Ingredients Method Nutrition

Ingredients

1 pound bulk mild Italian pork sausage
1 yellow onion, finely chopped
4 large garlic cloves, finely chopped
2 teaspoon dried Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 32 ounce jar marinara sauce
1/2 cup tap water
4 ounces Parmesan cheese, grated
16 ounces low-moisture part-skim mozzarella cheese, shredded, divided
1 8 ounce package cream cheese, softened
1 cup whole-milk cottage cheese
1/4 cup sour cream
1 9 ounce package no-boil lasagna noodles, such as Barilla®
Cooking spray
Fresh basil leaves

Method

Gather all ingredients.
Preheat the oven to 450 degrees F (235 degrees C). Place a rack in middle and upper-third positions, about 6 inches from heat source.
Cook sausage in a large Dutch oven over medium-high heat, stirring often and breaking into small pieces, until browned and crumbled, 6 to 8 minutes. Add onion, and cook, stirring often, until softened, about 4 minutes. Stir in garlic, Italian seasoning, salt, and pepper; cook, stirring constantly, until fragrant, about 1 minute.
Stir in marinara sauce. Pour water into empty sauce jar, swirl to rinse, and add to the Dutch oven. Bring to a simmer over medium heat. Reduce heat to medium-low, and cook, stirring occasionally, until slightly thickened and flavors meld, 10 to 12 minutes. Remove from heat; stir in Parmesan cheese and 1/2 of the mozzarella cheese until melted and combined, 1 to 2 minutes. Remove from heat.
Stir cream cheese, cottage cheese, and sour cream together in a bowl until smooth.
Spread 2 1/2 cups (about 1/3) of sauce mixture evenly on the bottom of an 18×13-inch rimmed baking sheet. Arrange half the lasagna noodles evenly over sauce, overlapping slightly and breaking noodles as needed to fit. Dollop cream cheese mixture evenly over noodles and spread into an even layer. Spoon 2 1/2 cups of the sauce mixture evenly over cream cheese mixture.
Arrange remaining lasagna noodles over sauce, pressing gently into sauce so sheets lie flat. Top with remaining sauce. Sprinkle remaining mozzarella evenly over sauce.
Lightly coat 1 side of 2 large pieces of aluminum foil with cooking spray; cover lasagna tightly with foil, oiled side down.
Bake on the middle rack in the preheated oven until noodles are tender and edges are bubbling, 20 to 25 minutes.
Remove lasagna from oven, and discard foil. Increase oven temperature to broil. Place lasagna on rack 6 inches from heat source in oven, and broil until cheese and noodles are browned and crisp in spots, 2 to 3 minutes. Garnish with basil leaves.