Sheet Pan Lasagna Has All the Cheesy Goodness without the Hassle of Layers
This sheet pan lasagna recipe is a genius weeknight concept to get all the flavors of classic lasagna in a short amount of time! Similar to other sheet pan recipes like sheet pan gnocchi, it’s easy and feeds a crowd!
If you love the crispy edge pieces of lasgana, this recipe is for you! The tender pasta, meat sauce, and ricotta cheese come together to create a hassle-free meal for the whole family.
Giada did not disappoint when she started this trend on social media!
How to Make Sheet Pan Lasagna
Step 1. Cook the Noodles. Break the lasagna noodles and cook them according to the package directions.
Step 2. Saute the Spinach. Cook the garlic then add the spinach and cook until wilted, 2-3 minutes.
Step 3. Make the Ricotta Mixture. Press moisture out of the spinach then mix it with ricotta.
Step 4. Saute the Meat. Cook the onion, ground beef and Italian sausage until no pink remains.
Step 5. Combine with Pasta and Noodles. Add marinara sauce then stir in the cooked lasagna noodles.
Step 6. Spread onto a Sheet Pan. Transfer the pasta mixture to a sheet pan and spread into an even layer.
Step 7. Dollop with Ricotta Mixture. Drop spoonfuls of the ricotta mixture onto the lasagna.
Step 8. Bake. bake for 20-25 minutes, until the cheese is melted and golden brown and the edges are bubbling.
Recipe Tips + Variations
- Don’t overcook the noodles – Since they’ll continue cooking in the oven, cook them al dente to avoid mushy lasagna.
- Try it with ground turkey – swap the ground beef and Italian sausage for ground turkey for a leaner option.
- Use freshly shredded cheese – Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly, though it will still work!
- Sneak in more veggies – add zucchini or red peppers to the pasta sauce.
Easy Sides for Lasagna
Sheet Pan Lasagna
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Ingredients
- 4 Tablespoons olive oil divided
- 1 lb lasagna noodles broken into 2-inch pieces
- 3 cloves garlic minced
- 5 ounces baby spinach roughly chopped
- 1 teaspoon kosher salt plus more for pasta water
- 1/2 teaspoon red pepper flakes
- 16 ounces ricotta cheese or cottage cheese
- 1 small yellow onion diced
- 1/2 lb Italian sausage
- 1/2 lb ground beef
- 1 (24-ounce) jar marinara sauce I used Rao’s
- 2 1/2 cups low moisture mozzarella divided
- 1 1/2 cups freshly grated parmesan cheese divided
Instructions
- Preheat the oven to 425°F. Spread 1 Tablespoon of olive oil onto a large 12×17-inch rimmed baking sheet with olive oil.
- Heat another tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant. Add the spinach, salt, and red pepper flakes and cook until wilted, 2-3 minutes. Transfer the spinach to a medium bowl and press firmly with paper towels to remove excess moisture. Add the ricotta and stir to combine.4 Tablespoons olive oil, 3 cloves garlic, 5 ounces baby spinach, 1 teaspoon kosher salt, 1/2 teaspoon red pepper flakes, 16 ounces ricotta cheese
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 10 minutes, or until al dente, stirring frequently to avoid clumping. Reserve 1/2 cup of pasta water, then drain well.1 lb lasagna noodles
- While the pasta is cooking, add 2 more Tablespoons of olive oil to the same skillet over medium heat. Add the onion and cook for 2-3 minutes, until soft and translucent. Then add the Italian sausage and ground beef and brown for 3-4 minutes, breaking it up until no pink remains.1 small yellow onion, 1/2 lb Italian sausage, 1/2 lb ground beef
- Remove from heat and add the marinara sauce, 1 cup of mozzarella cheese, and 1/2 cup of parmesan cheese, stir well to combine. Stir in the cooked pasta with the reserved pasta water and stir to coat the pasta in the sauce.1 (24-ounce) jar marinara sauce, 2 1/2 cups low moisture mozzarella, 1 1/2 cups freshly grated parmesan cheese
- Transfer the mixture to the prepared sheet pan, spreading it to the edges in an even layer. Use a spoon or cookie scoop to dollop the ricotta mixture on top of the pasta. Sprinkle with remaining mozzarella and parmesan cheese. Bake for 20-25 minutes, or until the pasta is tender, the sauce is bubbly, and the top is deeply golden brown.
- Let it rest for 5 minutes before cutting into squares. Serve with fresh basil, cracked black pepper, and more parmesan cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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