Sheet Pan Lasagna Recipe

Introduction

Sheet Pan Lasagna offers a simple, no-fuss way to enjoy a classic Italian favorite. By combining all the layers in one pan, this recipe saves time and cleanup without sacrificing any of the comforting flavors of traditional lasagna.

Ingredients

• 16 ounces lasagna noodles
• 1 pound Italian sausage
• ½ pound lean ground beef
• 1 onion
• 4 cloves garlic (minced)
• 32 ounces marinara sauce (1 large jar)
• ¼ cup fresh chopped basil
• 16 ounces ricotta cheese
• 1 egg
• 8 ounces frozen spinach (thawed)
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 cups shredded mozzarella cheese
• ½ cup grated parmesan cheese

Instructions

1. Step 1: Preheat your oven to 400˚F (200˚C).
2. Step 2: Break the lasagna noodles into pieces and cook them according to the package directions. Drain once cooked.
3. Step 3: While the noodles cook, heat a large skillet over medium-high heat. Add the Italian sausage, ground beef, and chopped onion. Cook for 5-8 minutes until meat is browned and no longer pink. Drain excess grease.
4. Step 4: Add marinara sauce, minced garlic, and chopped basil to the skillet. Stir and bring to a simmer. Add the cooked noodles and stir to coat all pieces evenly with the sauce.
5. Step 5: Squeeze as much moisture as possible from the thawed spinach. In a medium bowl, combine ricotta cheese, egg, spinach, salt, and black pepper. Mix well.
6. Step 6: Pour the noodle and sauce mixture into a large half sheet pan (about 13×18 inches). Spread evenly. Dollop the ricotta mixture over the noodles. Then sprinkle the entire pan with parmesan and mozzarella cheese.
7. Step 7: Bake for 20-25 minutes or until the cheese is melted and bubbling, and some edges of the noodles begin to crisp. Remove from the oven and optionally garnish with chopped parsley and additional grated parmesan before serving.

Tips & Variations

• For extra flavor, try adding a pinch of red pepper flakes to the meat sauce for a mild kick.
• Use fresh basil if available to enhance the herbaceous notes in the sauce.
• Substitute ground turkey for a leaner protein option.
• Swap frozen spinach for kale or Swiss chard for a different green twist.
• If you prefer a vegetarian version, omit the meats and add extra mushrooms and zucchini to the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish covered with foil in a 350˚F oven until heated through, about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the sheet pan lasagna a day in advance, cover it tightly with foil, and refrigerate. Bake it just before serving, adding a few extra minutes to the baking time as needed.

Do I need to cook the noodles before baking?

Yes, breaking and cooking the noodles first ensures they are tender in the finished dish. Using pre-cooked noodles helps the layers blend perfectly with the sauce and cheese during baking.

Sheet Pan Lasagna Recipe

Print Recipe

★★★★★

4.6 from 92 reviews

This Sheet Pan Lasagna recipe offers a quick and easy way to enjoy the classic comfort of lasagna without the hassle of layering in a traditional pan. Combining Italian sausage, ground beef, marinara sauce, and a creamy ricotta and spinach mixture, it’s baked on a large sheet pan for a perfectly cheesy, crispy-edged meal that’s perfect for family dinners or gatherings.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Lasagna

• 16 ounces lasagna noodles
• 1 pound Italian sausage
• ½ pound lean ground beef
• 1 onion, diced
• 4 cloves garlic, minced
• 32 ounces marinara sauce (1 large jar)
• ¼ cup fresh chopped basil
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Ricotta Mixture

• 16 ounces ricotta cheese
• 1 egg
• 8 ounces frozen spinach, thawed and squeezed dry

Cheese Topping

• 2 cups shredded mozzarella cheese
• ½ cup grated parmesan cheese

Instructions

1. Preheat Oven: Preheat your oven to 400˚F to ensure it’s ready for baking your lasagna later.
2. Cook Pasta: Break the lasagna noodles into smaller pieces. Cook them according to the package directions until al dente. Drain and set aside.
3. Cook Meat and Onion: In a large skillet over medium-high heat, add the Italian sausage, ground beef, and diced onion. Cook for 5-8 minutes until the meats are browned and no longer pink. Drain excess grease to avoid a greasy sauce.
4. Add Sauce and Seasoning: Stir in the marinara sauce, minced garlic, and fresh basil into the cooked meat mixture. Bring to a simmer to meld all the flavors together. Add the cooked noodles and stir well to coat them evenly with the sauce.
5. Prepare Ricotta Mixture: Thoroughly squeeze out excess moisture from the thawed spinach. In a medium bowl, combine the ricotta cheese, egg, spinach, salt, and ground black pepper. Mix until just combined for a creamy texture.
6. Assemble on Sheet Pan: On a large half sheet pan (13×18 inches), evenly spread the noodle and sauce mixture to cover the pan base. Dollop the ricotta mixture over the noodles in spoonfuls.
7. Add Cheese Topping: Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the entire pan to create a beautiful cheesy crust.
8. Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes. Bake until the cheese is melted, bubbly, and the edges of the noodles around the pan start to crisp up slightly.
9. Serve: Remove from oven and optionally garnish with chopped parsley and freshly grated parmesan cheese. Serve hot and enjoy!

Notes

• For a vegetarian version, substitute the Italian sausage and ground beef with plant-based meat or extra vegetables.
• You can use fresh spinach if preferred; simply sauté and drain it well before mixing with ricotta.
• Drain grease well from the meat to avoid a watery sauce.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Use whole wheat lasagna noodles for a healthier twist.

Keywords: Sheet pan lasagna, Easy lasagna recipe, One pan dinner, Italian comfort food, Quick lasagna