Crispy Lasagna on a Baking Sheet

Ingredients:

• 12 no-boil lasagna sheets (7" x 3")
• 340 g raw sweet Italian sausages, casings removed (about 3 pcs.)
• 3 tbsp olive oil + extra for greasing the foil
• 2 cloves garlic, thinly sliced
• 1 can (800g) canned whole peeled tomatoes, crushed by hand
• 1 container (425 g) whole milk ricotta (about 2 cups)
• 1 large egg
• 1/4 cup milk
• 0.5 cups tightly packed basil leaves, coarsely chopped
• 3/4 tbsp. grated parmesan
• 450 g whole milk mozzarella, grated (about 4 cups)
• Special equipment: baking tray measuring 45x32 cm.

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 230°C.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any lumps with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a bowl with a slotted spoon, reserving the rendered fat in the skillet.
3. Reduce heat to medium. Add the remaining 2 tablespoons olive oil and garlic to the pan. When the garlic begins to brown around the edges, about 1 minute, add the tomatoes with their juices, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and continue cooking, stirring occasionally, until the sauce thickens, about 8 minutes.
4. In a large bowl, combine the ricotta, egg, milk, basil, 1/2 cup grated Parmesan, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread 2/3 cup tomato sauce in the bottom of a 18 x 13-inch baking pan. Then arrange 6 lasagna noodles on top of the sauce, rotating them so you have 2 noodles crosswise and 3 noodles lengthwise (the noodles will expand as they bake).
5. Top the noodles with the remaining ricotta mixture, all the sausage, 2/3 cup tomato sauce, and half the grated mozzarella. Add another layer of 6 lasagna noodles and top with the remaining sauce, mozzarella, and 1/4 cup grated Parmesan.
6. Lightly grease one side of a large piece of foil with olive oil. Cover a baking sheet with the foil, oiled side down. Bake the lasagna until the noodles are tender when pierced with a knife, about 20 minutes.
7. Carefully remove the foil and continue baking until the top of the lasagna is golden brown, another 10 to 15 minutes.