Sheet-Pan Lasagna
Recipe: https://recipestripper.com/recipes/a3ede027-5e3f-4f0e-955e-facc3bf94a2c
Original source: https://www.delish.com/cooking/recipe-ideas/a68056718/sheet-pan-lasagna-recipe/

The ease of breaking noodles, tossing them in sauce, and dolloping ricotta on a single top layer makes this sheet-pan hack perfect for lasagna.
Yield: 6 - 8 serving(s)
Prep time: PT20M
Cook time: PT0S
Total time: PT1H

Ingredients
- 2 tbsp. unsalted butter, plus more for sheet
- 2 tbsp. extra-virgin olive oil
- 16 oz. Italian sausage, casings removed
- 5 garlic cloves, coarsely chopped
- 1/4 c. coarsely chopped fresh basil
- 2 (24-oz.) jars marinara sauce (such as Rao’s)
- Kosher salt
- 24 oz. lasagna noodles, broken into 3" pieces
- 16 oz. whole-milk ricotta
- 4 oz. Parmesan, finely grated (about 2 cups), divided
- Freshly ground black pepper
- 16 oz. mozzarella (such as Galbani), shredded

Instructions
1. Arrange a rack in center of oven; preheat to 375°. Grease bottom and sides of an 18" x 13" baking sheet with butter.
2. In a large (at least 12"), high-sided skillet over medium-high heat, heat oil. Add sausage and cook, breaking up with a wooden spoon, until browned, about 6 minutes. Add garlic and basil and cook, stirring, until garlic is fragrant, about 1 minute more. Pour in sauce and bring to a simmer.
3. Meanwhile, in a large pot of boiling salted water, cook lasagna, stirring occasionally to prevent sticking, until very al dente, about 10 minutes. Drain and transfer to a large bowl. Add 1/2 cup Parmesan and 2 Tbsp. butter and toss to combine. Add pasta mixture to skillet with sauce.
4. In a medium bowl, combine ricotta and remaining 1 1/2 cups Parmesan; season with salt and pepper.
5. Pour pasta mixture into prepared baking sheet. Sprinkle with mozzarella. Dollop ricotta mixture over.
6. Bake lasagna until cheese is bubbly and golden, and edges are lightly crispy, 20 to 25 minutes.