Sheet Pan Lasagna Recipe

Introduction

Sheet pan lasagna is a simple and delicious way to enjoy classic lasagna flavors with less fuss. This recipe layers noodles, meat sauce, and cheese on a single pan, making it perfect for busy weeknights or feeding a crowd. It’s hearty, cheesy, and easy to customize.

Ingredients

• 16 ounces lasagna noodles
• 1 pound Italian sausage
• ½ pound lean ground beef
• 1 onion
• 4 cloves garlic (minced)
• 32 ounces marinara sauce (1 large jar)
• ¼ cup fresh chopped basil
• 16 ounces ricotta cheese
• 1 egg
• 8 ounces frozen spinach (thawed)
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 cups shredded mozzarella cheese
• ½ cup grated parmesan cheese

Instructions

1. Step 1: Preheat your oven to 400˚F (200˚C).
2. Step 2: Break the lasagna noodles into pieces and cook them according to the package directions. Drain well when done.
3. Step 3: While the noodles cook, heat a large skillet over medium-high heat. Add the Italian sausage, ground beef, and chopped onion. Cook for 5-8 minutes until the meat is fully cooked and no longer pink. Drain any excess grease.
4. Step 4: Stir in the marinara sauce, minced garlic, and fresh basil into the skillet. Bring to a simmer, then add the cooked noodles and toss gently to coat them evenly in the sauce.
5. Step 5: Squeeze as much moisture as possible from the thawed spinach. In a medium bowl, combine ricotta cheese, egg, spinach, salt, and black pepper. Mix well.
6. Step 6: Pour the noodle and meat sauce mixture onto a large half sheet pan (13×18 inch) and spread it into an even layer. Dollop the ricotta mixture evenly over the noodles. Sprinkle the entire pan with parmesan and shredded mozzarella cheese.
7. Step 7: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly with some edges of noodles crisping up. Remove from oven and optionally garnish with chopped parsley and extra grated parmesan before serving.

Tips & Variations

• For a vegetarian version, omit the sausage and ground beef and add sautéed mushrooms and zucchini instead.
• Use no-boil lasagna noodles to skip the boiling step, but break them into pieces and ensure the sauce is a bit wetter for proper cooking.
• Fresh basil can be substituted with 1 teaspoon dried basil if needed.
• Allowing the spinach to drain well prevents the dish from becoming watery.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in the oven at 350˚F until heated through. This dish also freezes well—cover tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Sauté about 4 cups of fresh spinach until wilted, then squeeze out excess moisture before mixing with the ricotta and egg.

Do I have to break the lasagna noodles before cooking?

Breaking the noodles helps them fit evenly on the sheet pan and makes serving easier, but if you prefer, you can cook whole noodles and layer them slightly overlapping in the pan.

Sheet Pan Lasagna Recipe

Print Recipe

★★★★★

4.7 from 78 reviews

This Sheet Pan Lasagna recipe offers a delightful twist on traditional lasagna by baking all ingredients together on a single sheet pan for easy preparation and cleanup. Featuring layers of tender lasagna noodles, savory Italian sausage and ground beef, flavorful marinara sauce, creamy ricotta spinach mixture, and a cheesy mozzarella and parmesan topping, it’s a crowd-pleasing meal perfect for family dinners or gatherings.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Lasagna Base

• 16 ounces lasagna noodles
• 1 pound Italian sausage
• ½ pound lean ground beef
• 1 onion, diced
• 4 cloves garlic, minced
• 32 ounces marinara sauce (1 large jar)
• ¼ cup fresh chopped basil

Ricotta Mixture

• 16 ounces ricotta cheese
• 1 egg
• 8 ounces frozen spinach, thawed and squeezed dry
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Toppings

• 2 cups shredded mozzarella cheese
• ½ cup grated parmesan cheese

Instructions

1. Preheat Oven: Preheat your oven to 400˚F to prepare for baking the assembled lasagna on the sheet pan.
2. Cook Noodles: Break the lasagna noodles into smaller pieces and cook them according to package directions until al dente. Once cooked, drain the noodles thoroughly.
3. Cook Meat and Onion: While noodles cook, heat a large skillet over medium-high heat. Add the Italian sausage, ground beef, and chopped onion. Cook for 5-8 minutes until the meat is fully cooked and no longer pink, then drain any excess fat.
4. Add Sauce and Herbs: Stir in the marinara sauce, minced garlic, and fresh chopped basil into the skillet with the meat mixture. Bring to a gentle simmer to meld flavors. Then add the cooked noodles to the skillet and stir well, ensuring noodles are coated evenly with the sauce mixture.
5. Prepare Ricotta Mixture: Squeeze excess moisture from the thawed spinach. In a medium bowl, combine ricotta cheese, egg, spinach, salt, and ground black pepper. Mix thoroughly until well incorporated.
6. Assemble on Sheet Pan: Spread the noodle and sauce mixture evenly over a large half sheet pan (13×18 inch). Dollop spoonfuls of the ricotta mixture evenly over the top. Then sprinkle the shredded mozzarella and grated parmesan cheese generously over the entire surface.
7. Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, with slightly crisped edges on the noodles.
8. Serve: Remove from oven and optionally garnish with chopped parsley and extra freshly grated parmesan cheese before serving.

Notes

• Use lean ground beef to reduce excess grease and calories.
• Make sure to squeeze out as much moisture from the spinach to avoid watery lasagna.
• Breaking the noodles into pieces allows easy layering on the sheet pan without needing a traditional lasagna pan.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Optional garnishes like fresh parsley add a pop of color and extra flavor.

Keywords: sheet pan lasagna, easy lasagna, Italian sausage lasagna, one pan dinner, baked lasagna, spinach ricotta lasagna