Description
Delicious Sheet Pan Lasagna with Italian sausage, creamy cheese, and rich marinara—perfect for easy weeknight dinners or meal prep.
Ingredients
Scale
- 19 oz Italian sausage, casings removed
- 4½ cups marinara sauce
- 1 Tbsp Good & Gather Signature Tomato Garlic and Calabrian Chile Spread
- 1 Tbsp minced garlic
- 1 lb Mafalde Corte pasta, or broken lasagna noodles
- ½ cup pasta water
- 2 cups cottage cheese
- 2 Tbsp fresh basil
- 2 Tbsp fresh parsley
- 1 large egg
- ¾ cup grated parmesan, divided
- 1 cup shredded mozzarella cheese, divided
Instructions
- Preheat oven to 375°F (190°C). Grease a large sheet pan with cooking spray or olive oil.
- Cook the sausage in a skillet over medium heat until fully browned, breaking it up into small pieces. Drain excess fat.
- Combine sauces: In a bowl, mix marinara, tomato-garlic Calabrian chile spread, and minced garlic. Stir in ½ cup pasta water to create a pourable sauce.
- Prepare cheese mixture: In a medium bowl, combine cottage cheese, egg, basil, parsley, and ¼ cup parmesan. Mix until smooth.
- Layer the ingredients: Spread half of the sauce evenly across the sheet pan. Sprinkle half the pasta over the sauce, then dollop half of the cheese mixture across the pasta. Top with half the cooked sausage. Repeat the layers with remaining sauce, pasta, cheese, and sausage.
- Add final cheeses: Sprinkle remaining parmesan and mozzarella evenly over the top.
- Bake uncovered for 25-30 minutes, until cheese is melted and bubbly. Let cool 5-10 minutes before slicing.
Notes
Mafalde Corte pasta or broken lasagna noodles works best to ensure even sauce coverage.
Letting the pan rest after baking helps the lasagna set and slice cleanly.
For extra flavor, sprinkle fresh basil or parsley over the top before serving.