This sheet pan lasgana recipe is perfect for when you are craving an easy, yet hearty and comforting meal. Instead of layering the lasagna in a baking dish, the pasta, sauce, and cheese are mixed together, spread onto a sheet pan, topped with more cheese, and baked. It offers all the cozy elements of traditional lasagna without the fuss!
What I love about this layerless lasagna is how easy it is to make, and also it gets crispy all over with the cheesy, meaty sauce – it’s a lasagna for all of us who love the crispy edges!
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Essential ingredients
- Lasagna noodles: use standard lasagna noodles for this recipe, not the no-cook variety. You can also break the noodles in half if desired for easier handling.
- Marinara sauce: Pick your favorite or make your own. You can also use other tomato sauces here, such as amatriciana or puttanesca
- Cheese: Shredded mozzarella cheese and freshly grated parmesan cheese are mixed into the beef marinara and sprinkled on top before baking.
- Ricotta Mixture: I use part-skim ricotta for the recipe. You can also add some shopped, sautéed spinach to it before dolloping on top of the sheet pan lasagna.
- Sausage: I like sweet Italian sausage for this dish, but you can also use hot if you like things a little spicy.
- Ground beef: Use a lean mix, such as 90%-10% or 85%-15%.
How to make
1. Preheat the oven to 375°F. Oil a 12 x 17-inch rimmed baking sheet. Bring a large pot of well-salted water to a boil. Add the lasagna noodles and cook according to the package directions, or until al dente (A). Stir the noodles occasionally to prevent sticking.
2. Meanwhile, make the meat sauce. Heat the oil in a large skillet or Dutch oven until shimmering. Add the ground beef, sausages, onion, pepper, salt and Italian seasoning (B). Cook, stirring to break up the ground beef, until the meat is cooked through, about 10 minutes (C). Stir in the marinara sauce, reduce the heat, partially cover and simmer (D).
3. Add the noodles to the meat sauce (E), and gently fold the mixture together (F).
4. Make the cheese filling. In a large bowl, combine the ricotta, egg, and parsley (G) and mix until blended (H). Set aside..
5. Spread the noodle and meat mixture evenly onto the prepared baking sheet. Sprinkle with Parmesan cheese. Drop dollops of the ricotta cheese mixture all over the top of the lasagna, and slightly spread it with a spoon. Sprinkle with the mozzarella cheese.
6. Bake until heated through and golden, about 35 minutes. Remove from the oven and let cool for 15 minutes before serving.
7. Cut into lasagna squares, serve and enjoy!
Recipe tips
1. Cook the lasagna noodles al dente, to prevent them from becoming too soft and mushy. They will continue to cook and absorb moisture as the lasagna bakes.
2. Divide the ricotta mixture evenly to make sure each serving gets a generous dollop on top.
3. Let the lasagna to cool for a few minutes after removing it from the oven helps it set and makes it easier to cut and serve.
4. Store leftovers in an airtight container in the refrigerator for up to 4 days. Always let your leftovers cool completely before storing them. You can also freeze leftovers for up to 3 months.
Recipe FAQs
Yes, you can assemble the lasagna ahead store it, covered, in the fridge. Then, you can bake it when you are ready to serve.
Yes, you can omit the ground beef and sausage, and just use marinara sauce. You can also add some sautéed vegetables to the sauce.
Serve the lasagna with your favorite soup and salad and a side of garlic bread or breadsticks.
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Easy Sheet Pan Lasagna
Ingredients
- 16 oz. lasagna noodles, break in half or thirds for easier handling if desired
- 8 oz. lean ground beef
- 8 oz. Italian sausage, hot or sweet, sliced
- 1 medium onion, finely chopped
- 2 Tbs. minced garlic
- 24 oz. homemade or purchased marinara sauce
- 2 tsp. dried Italian seasoning
- Kosher salt and fresh ground black pepper
- 2 cups ricotta, whole or part skim
- 1 larg egg
- ¼ cup chopped fresh parsley, plus more for garnish
- 2 cups shredded mozzarella
- 1 cup grated Parmesan cheese
Instructions
- Line a rimmed baking sheet (17 x 11-inches) with foil; set aside. Bring a large pot of well-salted water to a boil. Boil the lasagna noodles according to package directions until al dente. Drain and rinse under cool water.
- Meanwhile, make the meat sauce: Heat the oil in a large skillet over medium heat until shimmering. Add the ground beef, sausages, onion, pepper, salt and Italian seasoning. Cook, stirring to break up the ground beef, until the meat is cooked through, about 10 minutes. Stir in the marinara sauce, reduce the heat, partially cover and simmer.
- Make the cheese filling: In a large bowl, combine the ricotta, egg, and parsley and mix until blended. Set aside.
- Add the noodles to the meat sauce, and gently fold the mixture together.
- Preheat the oven to 350°F. Spread the noodle and meat mixture evenly onto the prepared baking sheet. Sprinkle with Parmesan cheese. Drop dollops of the ricotta cheese mixture all over the top of the lasagna, and slightly spread it with a spoon. Sprinkle with the mozzarella cheese.
- Bake uncovered for 35 to 40 minutes, or until the cheese is light brown and bubbly. Let the lasagna cool for 10 minutes before serving.
- Cut into lasagna into squares, serve and enjoy!
Notes
Nutrition
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