Sheet pan lasagna

Bahan-bahan

1 pound lasagna noodles, broken into 2 inch pieces

1 pound italian sausages

1 large onion, diced

4 garlic cloves, minced

1⁄2 teaspoon red pepper flakes

1 teaspoon black pepper

1 teaspoon salt

4 cups marinara sauce

1 1⁄2 cups ricotta cheese

1 Boursin cheese round, any flavor

10 fresh basil leaves, chopped

2 cups mozzarella cheese, shredded, divided

1 cup parmesan cheese, shredded, dived

Arahan

Preheat the Oven: Set your oven to 425°F (218°C) and Spray a 12×17 sheet pan with non-stick cooking spray.

Cook the Pasta: Boil the noodles, cooking it 1-2 minutes less than recommended. Drain and set aside.

Prepare the Meat Sauce: In a Dutch oven, brown the Italian sausage over medium heat, breaking it up as it cooks. Drain any excess grease. Add the diced onion and cook until translucent, then stir in the minced garlic and red pepper flakes, cooking for another 30 seconds. Pour in the 4 cups of marinara sauce and half of the mozzarella cheese and half of the parmesan cheese and season with salt and pepper.

Prepare the Cheese Mixture: In a medium bowl, mix together the ricotta cheese, Boursin cheese and basil leaves.

Combine Pasta and Sauce: Add the cooked noodles to the pasta sauce and pour the noodles over a baking sheet.

Build the Layers: Dollop the cheese mixture over the noodles and spread out slightly and top with remaining shredded mozzarella and parmesan cheese.

Bake: Bake for 30-35 minutes, or until golden brown and bubbly.

Serve: Let it cool for a few minutes before serving. Enjoy!

Nota

Acre homestead recipe