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A baked lasagna in a white dish, topped with melted cheese, tomato sauce, and fresh basil leaves, partially sliced and ready to serve.
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Sheet Pan Lasagna

All the flavor of traditional lasagna made simpler and faster on a sheet pan. Easy to layer, quick to bake, and perfect for weeknight dinners.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: American, Italian
Servings: 8 Servings
Calories: 592kcal
Author: Laura

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 9x13 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
    A glass bowl filled with cooked, broken lasagna noodles on a white surface.
  • Heat remaining 1 tbsp olive oil in a skillet over medium-high heat and cook onion until softened
    Chopped onions sautéing in a stainless steel pan on a white background.
  • Add ground beef, break apart, and cook until browned, about 7–10 minutes, then drain excess grease
    Ground beef and chopped onions cooking in a stainless steel skillet, shown from above on a white background.
  • Season beef with Italian seasoning, garlic powder, ¼ tsp salt, and ¼ tsp pepper
    A stainless steel skillet with cooked ground beef, diced onions, and various seasonings on top, viewed from above against a white background.
  • Stir in marinara sauce and chopped spinach and set aside
    A frying pan with cooked ground meat, chopped spinach, and tomato sauce on a white background.
  • On the prepared sheet pan, layer half the noodles, half the meat sauce, and half the mozzarella
    A baking dish filled with uncooked lasagna layers, topped with tomato meat sauce, spinach, and shredded cheese.
  • Repeat with remaining noodles, sauce, and mozzarella
    A baking dish filled with uncooked lasagna, topped with overlapping sheets of pasta and layered with sauce and cheese, viewed from above.
  • In a small bowl, stir together ricotta, Parmesan, and remaining salt and pepper
    A glass bowl containing ricotta cheese, grated parmesan, ground black pepper, and a drizzle of olive oil on a white surface.
  • Spread ricotta mixture over the top and sprinkle with remaining mozzarella
    A baking dish filled with unbaked lasagna, showing layers of pasta, meat sauce, and ricotta cheese spread on top.
  • Bake for 20 minutes until cheese is melted and bubbly
    A baking dish filled with unbaked lasagna, topped with tomato sauce, shredded cheese, and ricotta cheese, ready to be cooked.
  • Let cool for 5 minutes, garnish with fresh basil, and serve warm
    A rectangular baking dish filled with sliced lasagna topped with ricotta cheese, tomato sauce, and basil leaves, with a wooden spatula in one corner.

Video

Notes

Swap ground beef with Italian sausage, turkey, or a plant-based meat alternative for variety.

Nutrition

Serving: 1 Serving | Calories: 592kcal | Carbohydrates: 51g | Protein: 34g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 964mg | Potassium: 682mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1178IU | Vitamin C: 8mg | Calcium: 397mg | Iron: 4mg