Sheet Pan Lasagna
Enjoy all the flavors of classic lasagna with easy Sheet Pan Lasagna! This cheesy and hearty, one-pan meal is perfect for busy weeknights.
Love lasagna, but not the work it takes to make it? Today’s recipe is for you. There is a reason Giana de Laurentiis’s sheet pan layerless lasagna went viral, and I’m excited to share my take on it. This sheet pan lasagna recipe is simpler and far less messy than traditional lasagna, while still delivering those irresistible crispy edges and rich, hearty center that every lasagna lover (myself included) craves. This is a family-friendly meal ideal for busy weeknights!
SHEET PAN LASAGNA
Ground beef and a garlicky, herb-seasoned marinara sauce bring the hearty protein, while the creamy ricotta mixed with wilted spinach balances out the layers. Topped with mozzarella and Parmesan, this sheet pan lasagna comes out of the oven with golden, crispy edges and a rich, comforting center.
Are you drooling yet?
If you love classic lasagna this recipe is your dream dinner. Be sure to save this recipe and let me know in the comments how it turns out!
Find my expert tips on how to make homemade sheet pan lasagna from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Sheet Pan Lasagna:
- Quick & Easy-To-Make: Breaking the noodles and baking everything together saves time without sacrificing flavor, making it an ideal dinner for busy nights or feeding a crowd.
- No-Fuss Lasagna Recipe: This sheet pan lasagna skips the layering and baking in multiple dishes, making cleanup a breeze while still delivering all the comforting flavors of traditional lasagna.
- Cheesy Goodness: Creamy ricotta, melted mozzarella, and nutty Parmesan create a gooey, cheesy center with golden, crispy edges that every lasagna lover craves.
- Hearty & Filling: Ground beef and marinara sauce provide savory, robust flavor, perfectly balanced by tender noodles and sautéed spinach.
- Customizable Pasta: Add vegetables, swap in sausage for a spicier flavor, or use your favorite marinara for a personalized sheet pan lasagna.
Ingredients
- 16 ounces lasagna noodles
- 2 cups baby spinach leaves
- 2 cups ricotta cheese
- Salt and pepper, to taste
- ½ Tablespoon extra-virgin olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 Tablespoon minced garlic
- 4 cups marinara/ spaghetti sauce
- 1 Tablespoon Italian seasonings
- 2 cups shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
Instructions
Break the 16 ounces of lasagna noodles into roughly 2-inch pieces. Cook them according to the package directions until al dente, then drain and set aside.
Meanwhile, heat the oven to 350°F and coat a 12×17-inch sheet pan with nonstick cooking spray.
Place the spinach in a medium skillet and sauté over medium heat. After about 2 to 3 minutes, it will wilt and reduce in volume. Remove from heat.
In a medium mixing bowl, combine the ricotta cheese with the cooked spinach. Season with salt and pepper as desired, then set aside.
Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, cooking until beef is fully browned. Stir in the garlic. Cook and stir for another minute. Drain any excess fat, then add the marinara sauce.
Season the sauce with Italian seasoning, along with salt and pepper, to taste.
Add the drained, cooked noodles to the meat sauce and gently mix until evenly coated.
To Assemble
Transfer the meat and noodle mixture to the prepared sheet pan and spread it into an even layer.
Spoon dollops of the ricotta mixture evenly over the top.
Finish by sprinkling the mozzarella and the Parmesan cheeses evenly over the top.
Bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly browned.
Let the lasagna rest for a few minutes before serving. Enjoy!
Servings
Serves 8
Storage and Reheating
Store leftover lasagna in an airtight container and place in the fridge for up to 3 days. To reheat, warm in a 350°F oven for 15 minutes until heated through, or microwave individual portions in 30 second intervals. For the best texture, reheat uncovered in the oven to preserve the cheesy, slightly crispy edges, and ensure the internal temperature reaches 165°F before serving. Can be frozen for up to 2 months.
Holly’s Tips for The Best Sheet Pan Lasagna:
- Break Up The Lasagna Noodles: Breaking the noodles into 2-inch pieces helps them cook quickly and absorb the sauce evenly.
- Al Dente Cooking: Slightly undercook the noodles. They will finish cooking in the oven, preventing them from becoming mushy.
- Use A Variety Of Cheeses: Combining ricotta, mozzarella, and Parmesan delivers creamy, gooey layers with golden, crispy edges.
- Don’t Overcrowd the Sheet Pan: Spreading the noodles, meat sauce, and cheese evenly ensures even baking and prevents soggy spots.
- Add Sauce Generously: The noodles soak up the marinara, so don’t skimp—this keeps the lasagna moist and flavorful.
- Let It Cool Before Serving: Allowing the sheet pan lasagna to rest for at least 5 minutes after baking helps the layers set and makes slicing easier.
Frequently Asked Questions:
Absolutely. You can prepare the meat sauce, cook the noodles, and assemble the ricotta mixture a day in advance. Store everything separately in the refrigerator and assemble right before baking for the best results.
I find that a combination of ricotta, mozzarella, and Parmesan works best, but feel free to add provolone or Fontina for extra richness.
Cook the noodles al dente, avoid overcrowding the sheet pan, and use enough cheese and sauce to keep it moist without drowning the noodles. Letting it rest for 5-10 minutes after baking also helps it set.
To make sheet pan lasagna vegan or vegetarian, replace the ground beef with sautéed vegetables like mushrooms, zucchini, or bell peppers, or use a plant-based protein such as lentils or vegan sausage. Swap the ricotta with a dairy-free or tofu-based ricotta alternative, and use vegan mozzarella and Parmesan to keep the cheesy, melty texture. The rest of the recipe, including broken noodles, marinara sauce, and spinach, stays the same.
To make sheet pan lasagna gluten-free, simply use gluten-free lasagna noodles and ensure your marinara sauce and any pre-shredded cheeses are labeled gluten-free. The ricotta, spinach, and other fresh ingredients are naturally gluten-free, so no other changes are needed.
Similar Recipes
Craving something similar? Try my Easy Skillet Lasagna and Bowtie Skillet Lasagna next.
Wanting something different? White Chicken and Spinach Lasagna and Mexican Lasagna are both unique takes on the classic.
Can’t get enough of lasagna? Make these highly-rated recipes: Slow Cooker Lasagna Soup, Cream Cheese Lasagna, and Cheesy Lasagna Roll Ups.
Have you made this Sheet Pan Lasagna recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SheetPanLasagna #LifeInTheLofthouse
Sheet Pan Lasagna
Ingredients
- 16 ounces lasagna noodles
- 2 cups baby spinach leaves
- 2 cups ricotta cheese
- salt and pepper to taste
- ½ Tablespoon extra-virgin olive oil
- 1 pound ground beef
- 1 small yellow onion diced
- 1 Tablespoon minced garlic
- 4 cups marinara/spaghetti sauce
- 1 Tablespoon Italian seasonings
- 2 cups shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
Instructions
- Break the 16 ounces of lasagna noodles into roughly 2-inch pieces. Cook them according to the package directions until al dente, then drain and set aside.
- Meanwhile, heat the oven to 350°F and coat a 12×17-inch sheet pan with nonstick cooking spray.
- Place the spinach in a medium skillet and sauté over medium heat. After about 2 to 3 minutes, it will wilt and reduce in volume. Remove from heat.
- In a medium mixing bowl, combine the ricotta cheese with the cooked spinach. Season with salt and pepper as desired, then set aside.
- Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, cooking until beef is fully browned. Stir in the garlic. Cook for another minute. Drain any excess fat, then add the marinara sauce. Season the sauce with Italian seasoning, along with salt and pepper, to taste.
- Add the cooked noodles to the meat sauce and gently mix until evenly coated.
To Assemble
- Transfer the meat and noodle mixture to the prepared sheet pan and spread it into an even layer.
- Spoon dollops of the ricotta mixture evenly over the top.
- Finish by sprinkling the mozzarella and the Parmesan cheeses evenly over the top.
- Bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Let the lasagna rest for a few minutes before serving. Enjoy!
DO YOU WANT TO SAVE THIS RECIPE?
PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌
