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!

Author: Donna Elick

Servings:

Prep Time20

Cook Time40

Total Time1

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.

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