I recently saw a clip of Giada De Laurentiis making a sheet pan lasagna with a crispy parm topping. It had all of the best parts of lasagna in every bite, aka, the crispy corners. I’ve done a version of this here, leaving out the meat for a bit of a lighter meal, and topping with dollops of herby ricotta to bring the whole thing together.

I do have you boil the noodles on their own to get them started, but other than, it’s a two pot meal. Have all of your ingredients chopped and ready, as the cooking of this dish moves quickly. It does all fit in a 12” skillet, but isn’t necessarily easy to stir around in there. It can be done in a Dutch oven as well!

If your family are omnivores, a ½ pound of mild Italian sausage, browned with the onions, would be a great addition.