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Sheet-Pan Lasagna

Prep 20 min
Total 1 hr 15 min
Ingredients 11
Servings 8

What we love about classic lasagna are the layers of tomato sauce, cheese, noodles and more cheese. What we love about this lasagna are the layers of tomato sauce, cheese, oven-ready lasagna sheets, and more cheese, plus the bonus layer of garlic butter-brushed crescents to top it all off—and it all comes together in one sheet pan. MORE+ LESS-

By Pillsbury Kitchens

Updated December 21, 2017

Make with

Pillsbury Crescents

Ingredients

Lasagna

container (15 oz) ricotta cheese

3/4

cup shredded Parmesan cheese

tablespoon Italian seasoning

cups Muir Glen™ organic roasted garlic tomato pasta sauce (from two 24-oz jars)

rectangular oven-ready lasagna sheets (about 6 3/4x3 1/2 inches each)

cups shredded mozzarella cheese (8 oz)

Toppings

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

tablespoons butter, melted

1/4

teaspoon garlic powder

1/4

teaspoon Italian seasoning

tablespoon shredded Parmesan cheese

Steps

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1

Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix ricotta cheese, 3/4 cup Parmesan cheese and 1 tablespoon Italian seasoning. Set aside.
2

Spread 1 1/2 cups of the pasta sauce in pan; top with 4 lasagna sheets. Drop by spoonfuls half of the ricotta cheese mixture over lasagna sheets and sauce (about 1 cup). Sprinkle 1 cup of the mozzarella cheese on top. Evenly spoon 1 1/2 cups of the pasta sauce on top of mozzarella cheese. Layer with remaining 4 lasagna sheets, ricotta mixture and mozzarella cheese. Spoon remaining 1 cup pasta sauce over top. Spray foil with cooking spray; place sprayed side down over pan.
3

Bake 25 minutes. Remove from oven; uncover, and discard foil. Separate dough into 8 triangles. Arrange triangles over lasagna, alternating triangles to fit in pan but allowing a little space between triangles. In small bowl, mix melted butter and garlic powder. Brush over tops of crescents. Sprinkle 1/4 teaspoon Italian seasoning and 1 tablespoon Parmesan cheese over tops. Bake 16 to 20 minutes or until crescents are deep golden brown. Let stand 10 minutes before serving.

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Expert Tips

For best success with this recipe, be sure to use a 15x10-inch pan with at least a 1-inch rim so there is less risk of sauce bubbling over.
Use rectangular-shaped, oven-ready lasagna sheets when assembling lasagna layers for best results; they are located near the dry pasta in the grocery store.
Complete this meal with your favorite tossed salad.