Easy Sheet Pan Lasagna

No ratings yet

This easy sheet pan lasgana recipe is perfect for when you are craving a simple, 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!

Prep Time25

Cook Time35

Course: dinner

Cuisine: Italian-American

Servings:

Calories: 301kcal

Author: Kathy Kingsley

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

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.

Nutrition