Sheet Pan Lasagna
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my Privacy Policy for details.
Sheet pan lasagna has all the flavors of the Italian classic dish with none of the work of layering. This layerless lasagna tastes as good as the traditional but comes together with much less effort!
Is there a better meal than homemade lasagna?
Layers of sauce, pasta, meat, and cheese all baked to bubbly perfection.
Delicious but it’s the layers that make lasagna an intimidating dish to tackle.
What if I told you that sheet pan lasagna lets you have all those cheesy, saucy, meaty flavors with no layering at all?
Sounds too good to be true right?
Nope!
That’s exactly what makes this recipe a winner in my book.
All the classic flavor, a fraction of the work.
Ingredients
To make this you’ll need:
- Lasagna noodles– Break them into 2 to 3 inch pieces
- Meat– Both ground beef and ground sausage. You can use all of one or the other if you prefer.
- Onion– A small sweet onion, peeled and diced.
- Garlic– Minced
- Marinara sauce– Your favorite premade kind though you can use homemade marinara sauce if you prefer. You’ll need to add 2 tablespoons of water to thin the sauce slightly.
- Spices– Dried oregano, salt, pepper, red pepper flakes
- Ricotta cheese– Any milk fat
- Frozen spinach– Thawed and drained of extra moisture
- Shredded cheese– A mix of both mozzarella cheese and shredded Parmesan
How to Make
Making sheet pan lasagna is fairly easy since you don’t have to make the layers you’d make in a traditional lasagna.
To do it, cook the pasta to al dente according to the package instructions.
Strain it and run it under cold water, draining well.
Put the pasta into a waiting mixing bowl and set aside.
While the pasta cooks, start the meat sauce by cooking the beef, ground sausage, diced onion, and garlic in a large skillet set over medium heat until browned through.
Strain the meat to remove all the excess grease and then return the meat and aromatics to the skillet.
Stir in the sauce, Italian seasoning, salt, and pepper to the meat in the skillet.
Let the sauce to simmer for 5 minutes.
While the sauce simmers stir together the ricotta and spinach in a mixing bowl.
Set the spinach mixture aside.
Then pour the meat sauce into the bowl with the drained pasta and stir it to combine.
Then stir in one cup of mozzarella and one cup of Parmesan cheese.
Spread the pasta mixture in a single layer out into a 12×7″ rimmed baking sheet you sprayed with nonstick cooking spray.
Add the ricotta mixture in dollops evenly out over the pasta until it’s all been added.
Sprinkle the remaining cheeses evenly out overtop.
Bake at 350° for 35-40 minutes.
Carefully remove the hot pan from the oven, and let rest for 10 minutes.
Serve warm and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave until warmed through.
Can I freeze sheet pan lasagna?
Yes!
You can prepare the dish ahead of time and add it all to a wide freezer safe casserole dish, keeping the lasagna sort of thinly spread out.
Don’t bake it and freeze it for up to 3 months.
When you are ready to enjoy, bake the frozen lasagna until it is warmed through and the cheese is melted and bubbly.
You can also freeze any leftovers in a freezer safe container for up to 3 months.
Tips and Tricks
- Frozen spinach has a lot of excess water. The more you can remove before using, the better the results will be. Let the spinach thaw in a strainer (with small holes) then press it down firmly against the bottom and sides with a sturdy spoon to get all the moisture out.
- Be sure to use a rimmed baking sheet, preferably a 12×7″ size. You need the lip to keep the lasagna on the pan.
- Only cook the pasta to al dente because it will continue cooking while baking in the oven. Over cooking the pasta during boiling will result in mushy pasta in the final product.
- You can add veggies or sub ground chicken or turkey for the beef/pork.
Other Sheet Pan Recipes
Sheet pan lasagna is an easier way to enjoy the classic Italian dish any time.
Make it and enjoy!
Looking for other sheet pan recipes?
Try these:
If you’ve tried this SHEET PAN LASAGNA, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Sheet Pan Lasagna
Ingredients
- 16 oz lasagna noodles broken into 2-3" pieces
- 1 lb ground beef
- 1 lb ground sausage can use as little as 1/2 lb
- 1 small sweet onion peeled & diced
- 3 tsp minced garlic
- 1 28 oz jar marinara sauce + 2 tbsp water
- 1/2 tsp dried oregano
- salt & pepper to taste
- pinch crushed red pepper flakes optional
- 2 1/2 cups ricotta cheese
- 16 oz pkg frozen chopped spinach thawed and pressed to completely drain of excess moisture
- 2 1/2 cups shredded mozzarella cheese divided
- 2 cups shredded Parmesan cheese divided
Instructions
- Cook the pasta to 'al dente' per the package instructions. Transfer to a strainer, run under cold water, and drain well. Add the pasta to a waiting mixing bowl, and set aside.16 oz lasagna noodles
- Add the beef, sausage, onion, and garlic to a large skillet set over medium heat. Cook and crumble until browned through. Strain to remove all excess grease, then return the meat mixture to the skillet.1 lb ground beef, 1 lb ground sausage, 1 small sweet onion, 3 tsp minced garlic
- Add the sauce, seasoning, and salt & pepper to the meat in the skillet. Stir to combine, and allow the sauce to simmer for 5 minutes.1 28 oz jar marinara sauce, 1/2 tsp dried oregano, salt & pepper, pinch crushed red pepper flakes
- In a mixing bowl combine the ricotta and spinach and stir together until evenly combined. Set aside.2 1/2 cups ricotta cheese, 16 oz pkg frozen chopped spinach
- Pour the meat sauce into the bowl with the drained pasta, stirring until evenly combined. Add one cup of mozzarella and one cup of Parmesan cheese, stirring again until evenly combined.2 1/2 cups shredded mozzarella cheese, 2 cups shredded Parmesan cheese
- Spray a 12x7" rimmed baking sheet with nonstick cooking spray, then spread the meat and pasta mixture evenly out in a single layer.
- Add the ricotta mixture in dollops evenly out over the pasta until it's all been added. Sprinkle the remaining cheeses evenly out overtop.
- Bake at 350° for 35-40 minutes. Carefully remove the hot pan from the oven, and let rest for 10 minutes.
- Serve warm and enjoy!
Notes
- Frozen spinach has a lot of excess water. The more you can remove before using, the better the results will be. Let the spinach thaw in a strainer (with small holes) then press it down firmly against the bottom and sides with a sturdy spoon to get all the moisture out.
- Be sure to use a rimmed baking sheet, preferably a 12x7" size. You need the lip to keep the lasagna on the pan.
- Only cook the pasta to al dente because it will continue cooking while baking in the oven. Over cooking the pasta during boiling will result in mushy pasta in the final product.
- You can add veggies or sub ground chicken or turkey for the beef/pork.
Nutrition
