Sheet Pan Lasagna
If you think you need to spend hours making some hefty 5 layer lasagna then you definitely need this Sheet Pan Lasagna. It’s a trendy new way to enjoy the flavors of classic lasagna without all the fuss, and let’s be honest, mess. Instead of layering endlessly, you just spread everything out on a pan and bake it. It’s quick, simple, and makes lasagna feel weeknight-friendly.
This dish has all the comforts of traditional lasagna, tender noodles, rich meat sauce, and melty cheese but without the long prep and mess. Each bite has the same layered flavor, but it feels lighter and comes together fast. It’s cozy, cheesy, and just the thing when you’re craving lasagna without the work.
If you love viral recipes that deliver big flavor with less effort, this is one to try. It’s a great shortcut for lasagna lovers and perfect for busy nights when you don’t have time for a traditional version. If you want or need another way to enjoy the flavor of lasagna try my recipe for lasagna soup.
A Note On Sheet Pan Sizes
Immediately after publishing I got a comment questioning the size of the sheet pan called for so I thought I’d clear it up here. Full size sheet pans are HUGE at 18X26 inches with a 1 inch rim. That size is mostly for industrial use as they are too big for home use. But lucky for us they come in half sizes, which are 18×13. Then we come to quarter sheet pan size which is 9×13. That is the size you need for this recipe.
Of course home cooks may have a variety of other sizes of baking sheets, something like 11×17 and other sizes as well. They are commonly available in many stores with the cookie sheets and the like and if you’re like me then you probably have a couple in your home kitchen.
What You Need To Make Sheet Pan Lasagna
Simple to find ingredients make this recipe easy to pull together. Grab lasagna noodles, marinara, a mix of cheeses, and your protein of choice (see notes below!) and you’ll be ready to make this family favorite the easy way in no time at all.
- Lasagna noodles
- Ground beef
- Olive oil
- Yellow onion
- Marinara sauce
- Italian seasoning
- Salt
- Pepper
- Garlic powder
- Spinach
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Fresh basil
Try swapping the out the ground beef for Italian sausage or spicy sausage for extra flavor.
If you prefer you can use ground turkey or even a plant-based meat option. You can make this recipe to fit your family’s preferences.
Got Leftovers?
Leftovers keep well in the fridge for up to 3 days in a covered container. Reheat in the oven or microwave until hot. You can wrap it in foil and air fry it as well. Recently the air fryer has been my go-to for reheating.
This One Is Great For Meal Prepping
For meal prepping bake the lasagna, let it cool completely, and portion it into containers. You can refrigerate it for lunches during the week or freeze it for longer storage. It reheats beautifully and makes a great quick lunch or dinner later on.
Sheet Pan Lasagna
Ingredients
- 1 lb ground beef
- 4 tbsp olive oil, divided
- 16 oz uncooked lasagna noodles
- ½ yellow onion, chopped
- 24 oz jar marinara sauce
- 1 tbsp Italian seasoning
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 tsp garlic powder
- 1 cup spinach, roughly chopped
- 1 ½ cups ricotta cheese
- 1 ½ cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- Fresh basil, for garnish
Instructions
- Preheat oven to 425°F (220°C) and grease a 9×13 baking sheet with 2 tbsp olive oil
- Break lasagna noodles into large pieces and cook in salted boiling water until al dente, then drain and toss with 1 tbsp olive oil
- Heat remaining 1 tbsp olive oil in a skillet over medium-high heat and cook onion until softened
- Add ground beef, break apart, and cook until browned, about 7–10 minutes, then drain excess grease
- Season beef with Italian seasoning, garlic powder, ¼ tsp salt, and ¼ tsp pepper
- Stir in marinara sauce and chopped spinach and set aside
- On the prepared sheet pan, layer half the noodles, half the meat sauce, and half the mozzarella
- Repeat with remaining noodles, sauce, and mozzarella
- In a small bowl, stir together ricotta, Parmesan, and remaining salt and pepper
- Spread ricotta mixture over the top and sprinkle with remaining mozzarella
- Bake for 20 minutes until cheese is melted and bubbly
- Let cool for 5 minutes, garnish with fresh basil, and serve warm
You say sheet pan but then recipe says 9×13? I have always learned that a sheet pan is the larger flat, 1 inch rimmed pans bakeries use to make a “sheet” cake.
This is a GREAT question and I posted assuming that everyone knew that sheet pans for baking come in full size and then halves, and quarters!
Full Size: 18″ x 26″
Half Size: 18″ x 13″
Quarter Size: 9″ x 13″