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.
  
  If you really want to step it up a notch, replace marinara with a hearty, creamy authentic bolognese sauce.
  
• 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

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.

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.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Sheet Pan Recipes

Easy Italian Sheet Pan Chicken Thighs Recipe

Sheet Pan Chicken Fajitas

Sheet Pan Sausage and Veggies Recipe

Best Meatloaf Recipe (Sheet Pan)

Print

Sheet Pan Lasagna

Sheet Pan Lasagna delivers all the cheesy, saucy comfort of the classic dish, made easy. No layering or fuss, just golden, bubbly perfection!

Course Main

Cuisine Italian

Method Oven

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 409cal

Author Donna Elick

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 of the 1 teaspoon kosher salt and 1/4 teaspoon of the 1/2 teaspoon fresh ground black 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.

Notes

Make-Ahead Tips: Assemble the lasagna completely, cover with foil, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the bake time if starting cold.

Storage: Cool completely before cutting into portions. Store in airtight containers in the fridge for up to 4 days.

Reheating: Reheat individual portions in the microwave in 30-second intervals until hot, or cover with foil and reheat a pan of leftovers in the oven at 350°F for 10–15 minutes.

Freezing: Assemble but do not bake. Cover tightly with plastic wrap and foil, then freeze for up to 3 months. Bake from frozen (adding 15–20 minutes) or thaw overnight in the fridge before baking.

Simplify Cleanup: Line your sheet pan with heavy-duty foil before baking for super easy cleanup.

Nutrition

Serving: 1 | Calories: 409cal | Carbohydrates: 36g | Protein: 31g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 927mg | Sugar: 4g | Fiber: 3g | Calcium: 348mg | Iron: 4mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sheet Pan Lasagna appeared first on The Slow Roasted Italian.

Forget about a classic lasagna recipe and follow the simple steps on the printable recipe card below.

I’m all about the white sauce in this easy chicken alfredo lasagna recipe – it’s so good! It’s a delicious twist that the whole family will love! 

Surprise the family with a different kind of dinner – they’ll love it. Pair with some garlic bread, a side salad, or just enjoy it like it is. 

Chicken Alfredo Lasagna

Imagine your favorite lasagna and chicken fettuccine alfredo had a baby, and you’ll get this incredibly cheesy chicken lasagna alfredo recipe! 

Layers of gooey cheese and creamy sauce coat tender noodles and chicken for the ultimate comfort food casserole. 

I also love to throw some spinach in there for color, flavor, and texture, but other veggies would work too.

It’s such a welcome break from red sauce dishes featuring beef or sausage. Try pesto chicken pasta or this copycat recipe for Chicken Bellagio next!

Or make another crowd-pleasing dish that also doubles as an easy weeknight dinner with our Chicken Alfredo Casserole with Broccoli!

Ingredient Notes and Substitutions

• Chicken – Rotisserie chicken makes this chicken alfredo lasagna recipe even easier to make! (I love using leftover rotisserie chicken to save time!)
  
  However, you can cook and shred a couple of chicken breasts or use leftovers if needed.
  
• Pasta – You’ll need regular lasagna noodles for this dish instead of the no-boil kind. Be sure to cook and drain them before assembling the layers of noodles for your alfredo chicken lasagna!
  
• Veggies – Dice up a small yellow onion and grab a bag of fresh baby spinach. I usually tear any stems off the spinach leaves, but you can use them as-is to save time.
  
• Heavy Cream & Milk – We’re using a combination to get a creamy alfredo sauce that isn’t too thick. 
  
  You can easily use all cream for a thicker sauce, but you’ll need to add a roux if you prefer to use all milk to help it thicken.
  
• Cheese – Add freshly grated Parmesan cheese and ricotta cheese (store-bought or homemade) to the sauce, then use shredded mozzarella for the layers.
  
  You could use cottage cheese in place of the ricotta cheese, but that could change the texture and flavor a bit of this great alfredo sauce. 

Tips and Tricks to Make This Chicken Alfredo Lasagna Recipe

• Cook noodles just to al dente.

That means tender but with a bite — the box should have timing instructions! As the chicken alfredo lasagna bakes, the noodles will soften even more to reach the perfect texture.

You’ll also want to rinse them in cold water after boiling. This stops them from cooking further and prevents them from sticking together and tearing when layering them in the pan.

• Divide your ingredients ahead of time.

It makes assembling the layers much easier when you can grab and go!

You don’t have to dirty a ton of prep bowl either — make mounds of cheese on a plate or platter, then divide and stack the noodles in alternating directions.

For the sauce, just have a measuring cup handy and pay attention to how much goes over each layer. Easy peasy!

• Switch the oven to broil at the end.

Remove the aluminum foil and let that top cheese layer get extra browned and bubbly. It adds a little texture and enhances the flavor too!

• Let your chicken alfredo lasagna rest before slicing.

This allows the cheese to firm up a bit and the layers to set, so everything doesn’t come spilling out when you try to serve up a slice.

Prep Ahead

• Cook lasagna noodles
• Shred rotisserie chicken
• Grate cheese

Kitchen Tools You Will Need

• Large Pot and Strainer for the pasta 
• Wide Non-stick Skillet or Dutch Oven for the sauce
• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

Serving Suggestions 

Because chicken alfredo lasagna is quite rich, it’s best to pair it with fresh vegetables or a green salad. 

I’ll usually steam some broccoli or toss green beans in the air fryer, but if I have the time, a Burrata caprese is my top choice. 

You could also make a big bowl of this copycat Olive Garden salad — it’s super crispy and refreshing.

And if your kiddos aren’t a fan of greens, crispy sweet potato fries go really well with the creamy sauce. Don’t forget some bread or rolls for mopping up the sauce too!

Storing and Reheating Alfredo Chicken Lasagna

Allow leftovers to cool before covering tightly with foil or transferring to an airtight container. Store in the refrigerator for 3-5 days. (This creamy chicken alfredo lasagna is so good warmed up the next day!) 

You can also freeze baked alfredo chicken lasagna for 2-3 months! I recommend using a disposable foil pan if you plan to do so. 

Let the dish cool completely to room temperature (no more than 2 hours on the counter, though!) before wrapping tightly in foil.

Reheat refrigerated leftovers in the microwave (individual portions) or oven (pan) until warmed through. 

If frozen, no need to thaw it first — in fact, it will likely get watery if you do! Instead, bake frozen chicken alfredo lasagna at 350°F for 2 hours, removing the foil during the last 15 minutes so the top can brown.

Chicken Lasagna Alfredo Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Italian Recipes

40-Minute Quick and Easy Italian Lasagna Recipe + Video

Cheesy Italian Stuffed Peppers Recipe + Video

Best Italian Oven Baked Meatballs Recipe + Video

Perfect Italian Pizza Dough Recipe (Homemade)

Print

Best Homemade Chicken Alfredo Lasagna Recipe

Chicken Alfredo Lasagna has all the flavor of the classic fettuccine dish but is layered into a gooey, cheesy lasagna to share.

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 676cal

Author Donna Elick

Equipment

• non stick skillet
• 9×13 baking dish

Ingredients

• 2 tablespoons butter
• 2 garlic cloves finely minced
• 1 small yellow onion diced
• 8 ounces fresh baby spinach
• 3 cups heavy cream
• 1 cup whole milk
• 1 1/2 cups grated Parmesan cheese
• 15 ounces ricotta cheese
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 3 cups shredded rotisserie chicken
• 15 lasagna noodles cooked
• 3 cups shredded Mozzarella cheese

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Add the butter, minced garlic, and diced onion to a large non-stick skillet and cook over medium-high heat until the onion is softened and fragrant. Pour the spinach into the skillet and saute until the spinach becomes wilted, about 1-2 minutes.
• Place the heavy cream, milk, Parmesan cheese, ricotta cheese, sea salt, and black pepper into the skillet and combine together with the onion-spinach mixture. Then mix in the shredded rotisserie chicken.
• Allow the chicken Alfredo sauce to simmer for 3-5 minutes, then remove from heat.
• Ladle a 1/2 cup of Alfredo sauce into the bottom of a 9×13 inch baking dish. Next, add the first layer of cooked lasagna noodles (I used 5 noodles per layer). Pour 1 heaping cup of chicken Alfredo sauce over the noodles, then sprinkle 1 cup of mozzarella cheese over the Alfredo sauce. Repeat in order the noodles, chicken Alfredo sauce, and cheese layers two additional times.
• Place foil over the baking dish and bake the lasagna in the preheated oven for 30 minutes.
• Once baked, remove the foil and allow the cheese to broil in the oven for an additional 2-3 minutes. Serve warm!

Notes

Serve the lasagna alongside fresh vegetables, tossed salad, or chopped fruit to offset
the richness of the dish.

Cover leftovers with foil and store in the refrigerator for 3-5 days.

To freeze cooked lasagna, allow the dish to cool completely on the counter. Then, cover the lasagna with foil, write the date, and place the baking dish in the freezer. It will stay
good for 2-3 months.

To reheat, cook in the oven at 350 degrees Fahrenheit for 2 hours.

Nutrition

Serving: 1 | Calories: 676cal | Carbohydrates: 33g | Protein: 38g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 183mg | Sodium: 976mg | Sugar: 4g | Fiber: 2g | Calcium: 419mg | Iron: 1mg

Originally published October 2024, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Homemade Chicken Alfredo Lasagna Recipe appeared first on The Slow Roasted Italian.