Sheet Pan Lasagna

By srumbel

Well..now, I’ve solved all of my first world lasagna problems with the inception of Sheet Pan Lasagna! Yep~ in a matter of minutes, your fork will be sinking deep into tender, saucy, cheesy bites of gooey Lasagna, and you won’t even be tired from the process! It’s true! And as a bonus the sheet pan creates the best, toasty Lasagna edges EVER~ you know..those crispy edges on the noodles that are everyone’s favorite…well now the whole pan is full of them!
from ohbiteit.com

Ingredients

• A sheet pan..any size! I used a 5x9x2″ deep, so the ingredients listed here is enough to fill that pan. Simply increase/subtract for more or less! Also~ feel free to add meat and/or sausage!
• 1 lb. Lasagna noodles
• 15 oz. Ricotta
• 8 oz. Shredded Mozzarella,,divided
• 2 eggs
• 1 tbsp. Oregano/Italian Seasoning
• 16 oz. Marinara/Sauce
• 1 cup Grated Parmesan

Preparation

Step 1

Boil the lasagna noodles until they’re done to your liking…
In a large bowl combine the Ricotta, Eggs, 4 oz. of the Mozzarella, parmesan and Oregano..mix well
When the noodles have cooled so you can handle them, spread a thin layer of the filling onto a lasagna sheet
Pour some sauce into the bottom of the pan, just enough to cover it.
Gently roll them up nice and tight and place them down into the sauce…;
Pour the rest of the sauce evenly over the rolls.
And top it with the other 4 oz. of the mozzarella
Bake it at 350 for approx. 30-40 minutes, or until it’s melty and cooked all the way through
Let it cool