This sheet pan lasagna is perfect for weeknights, potlucks, or when you want lasagna without the hassle of layering it in a deep dish. It cooks faster, delivers more crispy edges, and is easy to serve in square portions. If you love traditional lasagna but want something easier and with a bit of crunch in every bite, this recipe is a must-try.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Lasagna noodles (oven-ready or boiled)
Ground beef or Italian sausage
Olive oil
Onion, diced
Garlic, minced
Crushed tomatoes or marinara sauce
Ricotta cheese
Shredded mozzarella cheese
Grated Parmesan cheese
Egg (to mix with ricotta)
Italian seasoning
Salt and pepper
Fresh basil or parsley for garnish (optional)
Directions
Preheat oven to 400°F (200°C).
In a skillet over medium heat, heat olive oil and cook the diced onion and garlic until soft. Add the ground beef or sausage, cooking until browned. Drain any excess fat.
Stir in crushed tomatoes or marinara sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
In a bowl, mix ricotta cheese with an egg, salt, pepper, and a bit of Parmesan.
On a greased or parchment-lined sheet pan, spread a thin layer of meat sauce.
Layer pieces of lasagna noodles across the pan (break them if needed to fit).
Spread ricotta mixture over the noodles, followed by more meat sauce and shredded mozzarella. Repeat layers as desired (2–3 layers works well).
Top with a generous layer of mozzarella and Parmesan.
Bake uncovered for 20–25 minutes, or until cheese is melted and bubbly with golden edges.
Let it cool slightly before slicing and serving. Garnish with fresh herbs if desired.
Servings and timing
This recipe serves about 6–8 people. Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes
Variations
Vegetarian: Skip the meat and add layers of sautéed spinach, mushrooms, or zucchini.
Spicy: Use spicy sausage or add crushed red pepper flakes to the sauce.
Cheese Lovers: Add layers of provolone or fontina for extra cheesiness.
White Lasagna: Swap red sauce for a béchamel or Alfredo-style sauce.
Gluten-Free: Use gluten-free lasagna noodles or thinly sliced zucchini sheets.
Storage/Reheating
Store leftover sheet pan lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a 350°F oven for 10–15 minutes or microwave individual portions for 1–2 minutes. You can also freeze cooled slices for up to 2 months—wrap tightly in foil and plastic wrap.
FAQs
Can I use no-boil lasagna noodles?
Yes, oven-ready noodles work great in this recipe and save time.
Do I need to grease the sheet pan?
Yes, grease it or use parchment paper to prevent sticking and make cleanup easier.
Why use a sheet pan instead of a casserole dish?
A sheet pan allows for quicker cooking and more crispy, caramelized edges.
Can I make this ahead of time?
Yes, assemble the lasagna up to a day ahead and refrigerate. Bake when ready to serve.
What size sheet pan should I use?
A standard half-sheet pan (about 18×13 inches) works well for this recipe.
Will the lasagna noodles dry out?
Not if you use enough sauce and cover the noodles well. You can also tent with foil for the first half of baking if needed.
Can I freeze this lasagna?
Yes, bake first, let it cool, then freeze individual portions or the whole tray, well-wrapped.
Can I use store-bought sauce?
Absolutely. A good-quality jarred marinara saves time and still tastes great.
How do I get extra crispy edges?
Spread sauce and cheese close to the edges of the pan and bake uncovered until bubbly and browned.
Can I make a smaller version?
Yes, cut the recipe in half and use a quarter sheet pan or a smaller baking dish.
Conclusion
Sheet pan lasagna brings all the flavor and comfort of traditional lasagna with a modern, simplified twist. It’s crispy, cheesy, satisfying, and much easier to make and serve. Perfect for family dinners or meal prep, this recipe is sure to become a new favorite in your kitchen.
Sheet pan lasagna is a crispy, cheesy twist on classic lasagna, made flat on a baking sheet for quicker cooking, more golden edges, and easier cleanup.
Author:Catherine
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:6–8 servings
Category:Dinner, Main Dish
Method:Baking
Cuisine:Italian-American
Diet:Halal
Ingredients
9–12 lasagna noodles (oven-ready or pre-boiled)
1 lb ground beef or Italian sausage
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
3 cups crushed tomatoes or marinara sauce
1 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh basil or parsley for garnish (optional)
Instructions
Preheat oven to 400°F (200°C). Grease or line a sheet pan with parchment paper.
In a skillet over medium heat, heat olive oil. Sauté diced onion and garlic until soft.
Add ground beef or sausage and cook until browned. Drain excess fat.
Stir in crushed tomatoes or marinara, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
In a separate bowl, mix ricotta cheese with the egg, a pinch of salt and pepper, and a bit of Parmesan.
Spread a thin layer of meat sauce on the sheet pan.
Layer lasagna noodles across the pan, breaking as needed to fit.
Spread ricotta mixture over the noodles, then meat sauce, then mozzarella. Repeat layers (2–3 times).
Top with remaining mozzarella and Parmesan cheese.
Bake uncovered for 20–25 minutes, or until cheese is bubbly and edges are golden.
Cool slightly before slicing. Garnish with fresh herbs if desired and serve.
Notes
Use oven-ready noodles to save time, or pre-boil regular ones.Don’t skimp on sauce—this keeps the noodles from drying out.Tent with foil for the first half of baking if you’re worried about dryness.Use a standard 18×13 inch sheet pan for best results.Great for prepping ahead—assemble and refrigerate until ready to bake.
