Easy Sheet Pan Lasagna
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Sheet pan lasagna takes all the hard work out of making a traditional layered lasagna but keeps the meaty, cheesy flavor we all love! Serve it alongside a homemade Caesar salad and pesto garlic bread to complete the meal!
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I am a big fan of traditional lasagna but it is a bit tedious to meticulously layer all those ingredients. When I first heard about sheet pan lasagna I was all in! Easy button, yes please!
Some versions of this sheet pan meal (like the one made famous by Giada de Laurentiis) focus on the crispy edges but this recipe is more like the tender inside of the tray of lasagna because we pre-boil the lasagna sheets rather than put them in the oven to cook.
Regardless, this is an easy, family-friendly dish I think you’re going to love!
Why I love this recipe
- layerless lasagna is faster than traditional lasagna recipes
- packed with hearty meat sauce and ooey-gooey cheese
- this is one of those recipes the whole family loves so it makes dinnertime easy!
Ingredients
We use all the same classic lasagna ingredients you’re used to in this easy sheet pan lasagna recipe.
- lasagna noodles – we will pre-boil them so oven-ready noodles are not necessary
- meat – ground beef and Italian sausage add a ton of flavor
- cheeses – ricotta, mozzarella, and parmesan
- egg
- pasta sauce – your favorite jarred marinara sauce or spaghetti sauce
- onion
- seasonings – garlic, Italian seasoning, parsley, salt and pepper
Step by step
- Preheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with aluminum foil or spray with non-stick cooking spray.
- Boil lasagna noodles in a large pot of salted water according to package instructions.
- Meanwhile, brown the meat along with the onion, garlic, salt and pepper and Italian seasoning in a large, deep skillet or pot. Add the pasta sauce and stir to mix.
- In a medium bowl combine the ricotta cheese, egg, and parsley. Set aside.
- When lasagna noodles are finished cooking drain and then add to the meat sauce. Fold together gently to avoid breaking the cooked pasta.
- Spread the lasagna and sauce mixture on the prepared baking sheet. Sprinkle with parmesan cheese.
- Add the ricotta mixture over the top, spreading gently with a spoon. Top with mozzarella cheese and bake for 35-40 minutes or until the cheese is golden brown.
- Allow to cool 15 minutes before cutting and serving.
Variations
- stir in a few handfuls of baby spinach or well-drained frozen spinach with the sauce
- spice up the sauce with red pepper flakes or use hot Italian sausage
- omit the ground beef and sausage for a vegetarian variation
Storage
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
If you try this recipe please comment and rate it below, I love hearing from you!
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Easy Sheet Pan Lasagna
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
Description
Sheet pan lasagna takes all the hard work out of making a traditional layered lasagna but keeps the meaty, cheesy flavor we all love!
Ingredients
- 16 ounces lasagna noodles
- ½ pound ground beef
- ½ pound ground italian sausage
- 1 yellow onion, diced
- 2 tablespoons minced garlic
- 24 ounces marinara or spaghetti sauce
- 2 teaspoons Italian seasoning
- salt and pepper to taste
- 2 cups ricotta cheese
- 1 egg
- ¼ cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan
- parsley, to garnish if desired
Instructions
- Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with foil.
- Heat a large pot of water with a little salt and olive oil. Boil the lasagna noodles until al dente.
- While the pasta boils, make the meat sauce.
- In a large skillet, add the minced garlic, ground beef, sausages, diced onion, pepper, salt and Italian seasoning.
- Mix together and cook over medium heat until the ground beef is cooked all the way through and no pink is showing.
- Add the pasta sauce to the meat and stir together. Reduce the heat to low and let simmer while you make the cheese mixture.
- In a large mixing bowl, add the ricotta, egg and parsley. Mix together until thoroughly combined. Set aside.
- Drain the lasagna in a strainer and place the noodles into the meat sauce. Gently fold all of this together.
- Spread out the lasagna and meat mixture evenly onto the prepared baking pan.
- Coat with a layer of parmesan cheese
- Scoop dollops of the ricotta cheese mixture all over the top of the lasagna, slightly spreading with a spoon.
- Sprinkle with mozzarella cheese all over the top of everything, using it all at once.
- Bake in the oven for 35 minutes. Then remove from the oven and let cool for 15 minutes before serving.
- Cut into lasagna squares and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: main course
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 584
- Sugar: 5.6 g
- Sodium: 956.2 mg
- Fat: 22.2 g
- Carbohydrates: 53.7 g
- Fiber: 7.2 g
- Protein: 38.1 g
- Cholesterol: 106.9 mg
