There’s something magical about transforming traditional lasagna into an easy sheet pan dinner that captures all the beloved flavors with half the effort. This viral sheet pan broken lasagna recipe has taken social media by storm, and for good reason – it delivers the same comforting taste of classic lasagna but with a rustic, casual approach that’s perfect for busy weeknights.
Ingredients
For the Pasta and Meat Sauce
- Lasagna noodles, broken into 2-inch pieces: 1 pound (450g)
- Italian sausages: 1 pound (450g)
- Large onion, diced: 1 (about 250g)
- Garlic cloves, minced: 4 (about 12g)
- Red pepper flakes: ½ teaspoon (2.5g)
- Black pepper: 1 teaspoon (5g)
- Salt: 1 teaspoon (5g)
- Marinara sauce: 4 cups (960ml)
- Mozzarella cheese, shredded: 2 cups (200g), divided
- Parmesan cheese, shredded: 1 cup (100g), divided
For the Cheese Mixture
- Ricotta cheese: 1½ cups (375g)
- Boursin cheese: 1 round (any flavor, 150g)
- Fresh basil leaves, chopped: 10 (about 10g)
Step-by-Step Instructions
- Preheat and Prepare
- Set oven to 425°F (218°C)
- Spray a 12×17 inch sheet pan with non-stick cooking spray
- Cook the Pasta
- Bring a large pot of salted water to boil
- Cook lasagna noodles 1-2 minutes less than package directions
- Drain and set aside
- Prepare the Meat Sauce
- Heat a Dutch oven over medium heat
- Brown Italian sausage, breaking it into small pieces
- Drain excess grease
- Add diced onion, cook until translucent (5-7 minutes)
- Add minced garlic and red pepper flakes, cook 30 seconds
- Pour in marinara sauce
- Stir in half the mozzarella and parmesan cheese
- Season with salt and black pepper
- Simmer for 5 minutes
- Make the Cheese Mixture
- In a medium bowl, combine ricotta cheese and Boursin
- Fold in chopped basil leaves
- Mix until well combined
- Assemble
- Combine cooked noodles with the meat sauce
- Spread mixture evenly on prepared sheet pan
- Drop dollops of cheese mixture across the top
- Sprinkle with remaining mozzarella and parmesan
- Bake and Serve
- Bake 30-35 minutes until golden and bubbly
- Let rest 5-10 minutes before serving
Timing and Nutritional Information
Timing:
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 8-10
Nutritional Information (per serving):
- Calories: 520
- Protein: 28g
- Carbohydrates: 42g
- Fat: 27g
- Fiber: 3g
- Sodium: 890mg
Pro Tips and Tricks
- Break the lasagna noodles while still in the package to avoid mess
- Use high-quality marinara sauce for best results
- Let the Boursin cheese come to room temperature for easier mixing
- For extra flavor, add a layer of fresh spinach before the cheese mixture
- Create deeper flavors by using a mix of sweet and hot Italian sausage
Variations and Substitutions
- Vegetarian Version: Replace sausage with mushrooms, zucchini, and eggplant
- Dairy-Free: Use dairy-free alternatives for all cheeses
- Gluten-Free: Substitute with gluten-free lasagna noodles
- Lower-Fat Option: Use turkey sausage and part-skim cheeses
- Different Cheese Options: Try goat cheese instead of Boursin
Storage and Make-Ahead Tips
- Make-Ahead: Assemble up to 24 hours in advance, cover, and refrigerate
- Storage: Keep leftovers in an airtight container for up to 4 days
- Freezing: Freeze portions for up to 3 months
- Reheating: Warm in 350°F (175°C) oven for 15-20 minutes
Frequently Asked Questions
Q: Can I use regular pasta instead of lasagna noodles?
A: Yes, you can substitute with penne or ziti, though the texture will be different from the original recipe.
Q: Why does this recipe use Boursin cheese?
A: Boursin adds a creamy, herb-infused flavor that elevates the dish beyond traditional lasagna. However, you can substitute with cream cheese mixed with Italian herbs.
Q: Can I make this recipe ahead for a party?
A: Absolutely! Assemble up to 24 hours in advance, cover well, and refrigerate. Add an extra 5-10 minutes to baking time if cooking from cold.
Q: How do I prevent the noodles from sticking together?
A: Toss the cooked noodles with a small amount of olive oil immediately after draining, and stir them into the sauce quickly.
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