Sheet Pan Lasagna

Step one

Preheat the oven to 400°F. Lightly grease a 13-by-18-inch rimmed sheet pan.

Step two

Cook the ground beef and onion in a large skillet over medium-high heat, breaking up the meat with a wooden spoon, until the beef is browned and the onion is softened, 6 to 8 minutes. Drain any excess fat. Add the garlic and cook until fragrant, about 1 minute.

Step three

1. Add the Red Gold Tomato Paste and cook, stirring frequently, until it darkens slightly, 1 to 2 minutes. Stir in the Red Gold Crushed Tomatoes, Red Gold Tomato Sauce, Italian seasoning, salt, and pepper. Simmer until slightly thickened, 8 to 10 minutes.
2. In a medium bowl, combine the ricotta, egg, ¼ cup of the Parmesan, Italian seasoning, and a pinch each of salt and pepper.

Step four

In a medium bowl, combine the ricotta, egg, ¼ cup of the Parmesan, Italian seasoning, and a pinch each of salt and pepper.

Step five

Spread a thin layer of the meat sauce over the bottom of the prepared sheet pan. Arrange 6 of the cooked lasagna noodles over the sauce, breaking them as needed to fit the pan.

Step six

Spread half of the remaining meat sauce over the noodles. Dollop half of the ricotta mixture over the sauce, then sprinkle with ¾ cup of the mozzarella. Repeat with the remaining 6 noodles, ricotta mixture, and meat sauce.

Step seven

Top with the remaining ½ cup mozzarella and ¼ cup Parmesan, spreading the sauce and cheese to the edges of the pan.

Step eight

Bake until the cheese is melted, bubbly, and golden brown, 20 to 25 minutes. For extra crispy edges, broil for 1 to 2 minutes, watching carefully.

Step nine

Let the lasagna rest for 5 to 10 minutes before slicing. Garnish with fresh parsley or basil, if desired, and serve warm.