My family LOVES lasagna and it’s fun to experiment with different variations like Pepperoni Pizza Lasagna Rolls, Easy Vegetables and Kale Lasagna Roll-ups or this Lasagna Soup.
What is Sheet Pan Lasagna?
Sheet pan lasagna is one of the best concepts when it comes to making a delicious, meaty, cheesy lasagna recipe with no need to waste time layering ingredients in neat rows. After giving this recipe a try, I was pleasantly surprised by how incredible it tasted and the texture was exactly what I crave in a good lasagna recipe. My whole family requested seconds and they all raved about how much they loved it. I call that a win! I would also call it a win that it’s way less hassle than traditional lasagna to prepare. Yes, you will still need to boil your noodles and cook the meat sauce, but the assembly is basically a matter of pouring in the meat sauce, dolloping ricotta and adding cheese. So simple! This sheet pan lasagna will definitely be a recipe that I’ll return to again and again. I can’t wait for you to try it in your own house!
Ingredients Needed
The ingredient list is filled with most of the same ingredients that you would use to make a classic lasagna. They’re all very simple and many are staples that you likely have in your kitchen. You can find the measurements below in the recipe card.
Lasagna Noodles: This recipe uses regular lasagna noodles that you break up and boil before adding to the sheet pan. Olive Oil: Used for cooking the meat. Shallot: You may use a small onion but I prefer a shallot for it’s delicate, slightly sweet flavor. Garlic Cloves: You simply cannot make lasagna without garlic! Meat: Using a mix of ground beef and Italian sausage guarantees major flavor! Marinara Sauce: Any favorite jarred marinara sauce works great. Italian Seasoning: Make homemade Italian seasoning or use store-bought for that classic Italian flavor. Salt and Pepper: Enhances the taste of the dish. Spinach: You can use fresh or frozen. If you use frozen spinach, be sure to thaw and squeeze out the excess liquid. Ricotta Cheese: Adds a delicious creaminess. Mozzarella Cheese: For major cheesiness. Parmesan: Freshly grated is best! Fresh Basil: Optional garnish for a pop of color and freshness.
How to Make Sheet Pan Lasagna
This sheet pan lasagna is so simple to make and assemble! While the pasta is cooking, you can be browning your meat in a large skillet. Combine the meat sauce and noodles, and pour it onto the baking sheet with dollops of spinach ricotta and a generous sprinkle of cheese. It’s layerless and effortless!
To Assemble
Cook Noodles Al Dente: Make sure you don’t cook your noodles all the way or they will turn mushy in the oven. Can I Use Ground Turkey? Yes, for a leaner option, feel free to substitute the ground beef and sausage with ground turkey, if you prefer a leaner option. Room Temp Ricotta: It will be easier to stir the ricotta with the spinach if it’s at room temperature. Let the container of ricotta sit out for about 30 minutes before prepping this meal. Whole Milk Cheese: While you can definitely use low-fat ricotta and mozzarella, whole milk cheese will have the best flavor and richness. Freshly Grated Cheese: If you have the time, grate your own cheese for this recipe. Pre-shredded cheese usually contains stabilizers and anti-caking agents and won’t melt as well or have as much flavor.
In the Refrigerator: Once completely cool, cover the dish tightly with plastic wrap or transfer to an airtight container. It will keep in your fridge for 4 days. In the Freezer: If you want to freeze the entire meal for later, you can! Let the lasagna cool and put it in a sealed, airtight container that you can write the date on. It can stay frozen for up to 2 months. To Reheat: If frozen, thaw overnight in the fridge. When you are ready to eat, place individual servings in the microwave or rewarm multiple servings in a pan in the oven, covered with aluminum foil at 350ºF for about 10-20 minutes.
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