Crispy Lasagna on a Baking Sheet
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Unlike traditional thick, multi-layered lasagna, this lasagna is baked on a large baking sheet, resulting in a thinner crust, but with a wonderfully crispy crust on all sides—bottom, top, and edges—that everyone loves. Plus, baking it on a baking sheet and using no-boil noodles significantly reduces prep time. It might seem like there's not much sauce, but the lasagna turns out perfect: al dente noodles, a rich meat sauce, and a creamy cheesy filling. If you prefer a more savory flavor, you can add a pinch of red pepper flakes to the sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 no-boil lasagna sheets (7" x 3")
- 340 g raw sweet Italian sausages, casings removed (about 3 pcs.)
- 3 tbsp olive oil + extra for greasing the foil
- 2 cloves garlic, thinly sliced
- 1 can (800g) canned whole peeled tomatoes, crushed by hand
- 1 container (425 g) whole milk ricotta (about 2 cups)
- 1 large egg
- 1/4 cup milk
- 0.5 cups tightly packed basil leaves, coarsely chopped
- 3/4 tbsp. grated parmesan
- 450 g whole milk mozzarella, grated (about 4 cups)
- Special equipment: baking tray measuring 45x32 cm.
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Recipes with similar ingredients: pasta lasagna, kupaty (fried sausages), tomatoes, tomato sauce, eggs, milk, ricotta cheese, Parmesan cheese, mozzarella cheese, basil
Cooking the dish according to the recipe:
- Position the oven rack on the middle shelf and preheat the oven to 230°C.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any lumps with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a bowl with a slotted spoon, reserving the rendered fat in the skillet.
- Reduce heat to medium. Add the remaining 2 tablespoons olive oil and garlic to the pan. When the garlic begins to brown around the edges, about 1 minute, add the tomatoes with their juices, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and continue cooking, stirring occasionally, until the sauce thickens, about 8 minutes.
- In a large bowl, combine the ricotta, egg, milk, basil, 1/2 cup grated Parmesan, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread 2/3 cup tomato sauce in the bottom of a 18 x 13-inch baking pan. Then arrange 6 lasagna noodles on top of the sauce, rotating them so you have 2 noodles crosswise and 3 noodles lengthwise (the noodles will expand as they bake).
- Top the noodles with the remaining ricotta mixture, all the sausage, 2/3 cup tomato sauce, and half the grated mozzarella. Add another layer of 6 lasagna noodles and top with the remaining sauce, mozzarella, and 1/4 cup grated Parmesan.
- Lightly grease one side of a large piece of foil with olive oil. Cover a baking sheet with the foil, oiled side down. Bake the lasagna until the noodles are tender when pierced with a knife, about 20 minutes.
- Carefully remove the foil and continue baking until the top of the lasagna is golden brown, another 10 to 15 minutes.
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