Sheet Pan Lemon Lasagna
Category
Pasta
Servings
6
Prep Time
20 minutes
Cook Time
36 minutes
Ingredients
-
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- 1 cup ricotta cheese
- 2 teaspoons lemon zest, from 2 lemons
- 1/3 cup basil leaves, roughly chopped
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1/2 cup freshly grated parmesan cheese
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4 tablespoons olive oil, divided, plus extra for drizzling
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2 (14.1 ounce) cans yellow datterini tomatoes
- 2 garlic cloves, smashed and peeled
- 3/4 teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 1/2 cup basil leaves, roughly chopped
- 1 tablespoon fresh lemon juice
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1 pound taccole pasta
- 1 cup freshly grated parmesan cheese
- 8 ounces fontina cheese, shredded (roughly 2 cups)
For the topping:
For the pasta:
Instructions
- In a small bowl mix together the ricotta, lemon zest, chopped basil, and parmesan cheese. Set aside.
- Preheat the oven to 425 degrees F. Oil a straight sided 12x17inch pan with 1 tablespoon oil and set aside.
- In a large bowl, combine the cherry tomatoes, garlic, red pepper flakes and salt. Using an immersion blender, puree until combined, creamy, and almost entirely smooth. Add the chopped basil leaves, remaining 3 tablespoons olive oil and lemon juice and pulse to combine. This can also be done in a blender.
- Bring a large pot of water to a boil over high heat. Season it generously with salt. Cook the pasta for 5 minutes. Using a pasta spider, remove the pasta directly from the water to the bowl with the sauce. Add 1/2 cup pasta water and sprinkle the bare pasta with 1 cup of shredded parmesan cheese. Toss well to combine adding up to 1/4 cup more pasta water if needed to maintain a loose sauce. Spread the pasta on the prepared sheet tray and dollop with the ricotta mixture. Sprinkle the whole tray with the fontina cheese. Drizzle the entire pan with a bit more olive oil.
- Bake, rotating halfway through, until golden brown and bubbly, about 30 minutes. Remove from the oven and allow to rest for 5 minutes before cutting into squares and serving.
12 comments
5 STARS
Those yellow tomatoes are delicious! I love pasta with lemon and it was easy to prepare. I, too, doubled the ricotta portion. Thanks again for a great recipe!
5 STARS
Oh my goodness! I’m eating the leftovers now. So delicious with lemon! I followed someone else and doubled the ricotta mixture. It is fabulous. You have the most excellent recipes, Giadzy. Thank you!
couldn’t give this a 5-star rating for some reason, but I believe that’s what it deserves. Served with a nice Italian sauvignon blanc (Livio Felluga from Friuli…) and an improvised salad with arugula, cucumber, cherry tomato and parm shavings drizzled with olive oil and a calamansi vinegar (salt/pepper too). Also threw in some extra basil and lemon juice/zest to the salad. Just two of us here, so halved the recipe for a quarter-sheet pan, and it turned out perfectly. Love the flavors and the abundance of crisp edges! Looking forward to making this for a crowd – maybe for a brunch?
This was Amazing Lasagna.. quick easy weekday dinner.. it makes a lot( which was great for me to have for a couple of lunches for work) it reheated perfectly.. I’m going to try it with the red datterino tomatoes next.
This was Amazing Lasagna.. quick easy weekday dinner.. it makes a lot( which was great for me to have for a couple of lunches for work) it reheated perfectly.. I’m going to try it with the red datterino tomatoes next.
This was Amazing Lasagna.. quick easy weekday dinner.. it makes a lot( which was great for me to have for a couple of lunches for work) it reheated perfectly.. I’m going to try it with the red datterino tomatoes next.
This was Amazing Lasagna.. quick easy weekday dinner.. it makes a lot( which was great for me to have for a couple of lunches for work) it reheated perfectly.. I’m going to try it with the red datterino tomatoes next.
So delicious that I immediately ordered more cans of the yellow tomatoes and the taccole so I can make it again. Thanks Giada!
Your rating scale doesn’t allow for the 5th star but this is definitely a 5-star recipe. Made last night for hubby, son and his two friends and it was enough to feed all 5 (serving with salad/garlic bread). This was so easy, light tasting and yet filling. Used Giada’s products – all were high quality. Im going to have to put in another order so I always have these ingredients on hand. Looking forward to my leftovers for lunch today!
Haven’t tried it yet but if it’s similar to the other sheet pan lasagna I have a feeling I’m gonna love it. I was wondering if you could add protein to it and what would be the recommendation chicken or Italian sausage
You’re def going to love it! Either protein would be delicious! Just cook it first before layering. Let us know if you try it!
Wowzer, this was terrific! I made it today for a birthday party, and it was a hit with everyone! I doubled the ricotta cheese mixture, and used my mini scoop to scatter it across the pan. The yellow datterini tomatoes were so sweet and delicious. I’ve never made a sheet pan lasagna, and it bakes so much more quickly, and all that lovely top layer. All around fabulous dish, and I will be glad to make and serve it again and again.