Sheet Pan Lasagna
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This Sheet Pan Lasagna is everything you love about classic lasagna: gooey cheese, hearty meat sauce, and tender noodles… but without the layering hassle. Instead of stacking everything in a casserole, the pasta, sauce, and cheese are tossed together and baked on a sheet pan, giving you all the cozy comfort in less time. It’s hearty enough to feed a crowd, yet simple enough for a weeknight dinner. The spinach-ricotta topping adds creaminess and a pop of color, while the melty mozzarella and parmesan blanket everything in cheesy goodness. Pair this sheet pan lasagna recipe with garlic bread and a fresh salad for a full Italian-inspired meal.
Table of Contents
WHY YOU’LL LOVE THIS SHEET PAN LASAGNA RECIPE
- Classic Flavor: Saucy, herby goodness (minus the layering marathon)
- Easy Prep: Just stir, spread, and bake
- Craveable Texture: Crispy, golden edges and ooey gooey cheese
- Weeknight Savior: Great for potlucks too
Sheet Pan Lasagna
Listen, lasagna and I are in a serious relationship. The ooey gooey cheese, the perfectly al dente noodles, the saucy, herby goodness… it’s a love story I never get tired of.
Over the years, I’ve developed everything from soups and dips to skillet and slow cooker versions, all because I can’t get enough of those layers of pasta, sauce, and cheese.
But sometimes, I crave classic lasagna without the marathon assembly.
I’ve tested so many sheet pan lasagna recipes over the years, and this one wins every single time: it’s faster, crispier, and totally foolproof.
Same cheesy, saucy payoff, but you just stir, spread, and bake. And can we talk about those crispy edges? Be still, my carb-loving heart.
Trust me, you can have big, bold lasagna flavor with gooey cheese and tender noodles, without spending hours in the kitchen.
This one’s for busy nights, potlucks, or anytime you want lasagna magic without the drama.
INGREDIENT NOTES
- Lasagna Noodles: Break them into smaller pieces for easier mixing. Cook just shy of al dente since they’ll finish in the oven. Penne or ziti also work.
- Ground Beef: I use 88% lean, but ground turkey, pork, sausage, or a mix are all delicious swaps. Drain excess fat if using higher-fat beef.
- Onion & Garlic: Classic aromatics for depth. Yellow or white onions both work. Fresh garlic adds the best flavor, but jarred can be substituted.
- Marinara: Jarred marinara keeps this sheet pan lasagna recipe easy, but homemade adds a personal touch. Use extra sauce if you like it saucier.
- Spinach: Frozen spinach saves time. Just thaw and squeeze out every bit of liquid to prevent sogginess. Fresh spinach can be sautéed and stirred into the ricotta.
- Cheese: Ricotta gives creaminess, mozzarella melts beautifully, and parmesan adds salty sharpness. Cottage cheese can replace ricotta.
- Seasonings: Italian seasoning is convenient, but you can use your own mix of dried basil, oregano, and thyme.
VARIATIONS
Sausage Swap: Replace ground beef with mild or hot Italian sausage.
Lighter Version: Ground turkey, chicken, or pork makes it leaner but still satisfying.
Veggie Boost: Add sautéed mushrooms or zucchini to the meat sauce.
Cheese Twist: Use provolone or fontina in place of mozzarella for extra melt factor.
Spicy Kick: Add red pepper flakes or a drizzle of chili oil.
White Lasagna: Swap marinara for alfredo and use chicken instead of beef.
No-Boil Shortcut: Use no-boil noodles with extra sauce for convenience.
Make It Meatless: Leave out the beef and add extra veggies like eggplant and bell peppers.
SERVING SUGGESTIONS
- Garlic Bread: The buttery crunch is perfect for soaking up every drop of that rich, saucy goodness.
- Italian Chopped Salad: Crisp veggies and tangy dressing balance the cheesy layers beautifully.
- Roasted Brussels Sprouts: Add a savory, caramelized side that complements the hearty pasta.
- Antipasto Platter: Make it a party! Serve with olives, cured meats, and marinated veggies for a family-style spread. I love shaping it into a wreath for the holidays too.
- Drink Pairing: A glass of Chianti or a sparkling Italian soda makes this meal complete.
SHEET PAN LASAGNE FAQ
Not at all! This recipe is designed to cook quickly and deliver crispy edges in every bite. Slide it right into the oven uncovered so it bakes evenly and the cheese gets bubbly and golden on top.
Stored in an airtight container, your sheet pan lasagna will stay fresh in the fridge for up to 4 days. It reheats beautifully for a quick lunch or easy weeknight dinners.
Absolutely! Assemble the lasagna up to 24 hours in advance. Cover and refrigerate, then bake straight from the fridge, adding 5-10 extra minutes.
You can also freeze unbaked sheet pan lasagne for up to 3 months. Cover tightly with plastic wrap and foil before storing. Bake from frozen, adding 15-20 minutes, or thaw overnight in the fridge first.
After more than a decade of developing recipes, I’ve learned that sometimes simpler is better. I wanted all the cozy comfort of lasagna without the extra work of layering, and that’s how this sheet pan lasagna was born.
The science is in the surface area: baking it flat on a sheet pan gives more crispy edges and faster cooking time. You still get the gooey cheese pulls and hearty layers of flavor, but in a fraction of the time.
Among all the sheet pan lasagna recipes I’ve tried, this one is my go-to when I want lasagna flavor for a crowd without spending all day in the kitchen.
DONNA’S PRO TIPS
- Drain Spinach Well: Squeeze thawed spinach in a kitchen towel to avoid excess moisture.
- Cheese Balance: Use half the cheese in the sauce to make it creamy, and save the rest for that melty topping.
- Don’t Overcook Pasta: Pull it 1 minute before al dente. It’ll finish in the oven.
- Simmer for Depth: If you have time, let the sauce simmer 10 minutes to deepen the flavor.
- Line the Pan: Heavy-duty foil makes cleanup a breeze.
- Crispy Lovers Tip: For golden edges, broil sheet pan lasagna for 2-3 minutes at the end.
- Rest Before Cutting: Let the lasagna rest 5 minutes so it slices neatly.
- Make-Ahead Friendly: Assemble and refrigerate up to a day in advance, then bake when ready.
- Crowd Pleaser: One sheet pan feeds 12 easily! It’s perfect for potlucks or big family dinners.
TOOLS NEEDED
- Half-Sheet Pan (13 x 18 x 1-inch): The perfect size for this recipe.
- Large Pot: To boil the pasta.
- Large Skillet: For the meat sauce.
- Mixing Bowl: To stir together the ricotta and spinach.
- Measuring Cups and Spoons: For accuracy.
- Wooden Spoon or Spatula: To stir and spread the sauce and noodles.
- Colander: For draining pasta and spinach.
- Foil or Cooking Spray: To line or grease the pan for easy cleanup.
Enjoy!
With love, from our simple kitchen to yours.
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Sheet Pan Lasagna
Ingredients
- 16 ounces lasagna noodles
- 1 1/2 pounds lean ground beef, I like 88%
- 1 small white onion, diced (about 1/2 cup)
- 4 garlic cloves, minced (about 1 tablespoon)
- 4 cups marinara sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt, divided (plus more for pasta water)
- 1/2 teaspoon fresh ground black pepper, divided
- 12 ounces frozen spinach, thawed and drained well
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided (8 ounces)
- 1 cup shredded parmesan cheese, divided (4 ounces)
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Lightly grease a 13 x 18 x 1-inch sheet pan with cooking spray.
- Cook the Pasta: Break the 16 ounces lasagna noodles into 2-inch pieces. Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the package directions for al dente. Drain well and set aside.
- Cook the Meat Sauce: In a large skillet over medium-high heat, cook the 1 1/2 pounds lean ground beef and 1 small white onion until the beef is browned and the onion is soft, about 6–7 minutes. Drain excess fat if necessary. Add the 4 garlic cloves and cook for 1 minute. Stir in the 4 cups marinara sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon Italian seasoning. Let simmer for 10 minutes if time allows.
- Combine Pasta and Sauce: Stir the cooked noodles into the skillet along with half of the 2 cups shredded mozzarella cheese and half of the 1 cup shredded parmesan cheese. Gently toss to coat everything in sauce. Spread the mixture evenly onto the prepared sheet pan.
- Mix Ricotta and Spinach: In a medium bowl, combine the 2 cups ricotta cheese, drained 12 ounces frozen spinach, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drop dollops of the ricotta mixture evenly across the pasta.
- Top and Bake: Sprinkle the remaining mozzarella and parmesan evenly over the top. Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly.
- Rest and Serve: Let the lasagna rest for 5 minutes before slicing into portions. Garnish with fresh basil or parsley if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
