Print

Sheet-Pan Lasagna

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple and hearty Sheet-Pan Lasagna that delivers the comforting flavors of classic lasagna with an easier cooking method. Layers of pasta, savory meat sauce, creamy ricotta, and melted cheese bake together on a sheet pan, creating crispy edges and a perfectly cheesy dish ideal for feeding a crowd.

Ingredients

  • 12 lasagna noodles, cooked
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 jar (24 oz) marinara sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and lightly grease a large rimmed sheet pan.
  2. Cook the lasagna noodles according to package instructions until just tender, then drain and set aside.
  3. In a skillet over medium heat, warm the olive oil and cook the ground beef or Italian sausage until browned.
  4. Add the diced onion and cook until softened, then stir in the garlic and cook for about 1 minute.
  5. Pour in the marinara sauce and add the Italian seasoning, salt, and black pepper. Simmer for a few minutes.
  6. In a bowl, mix the ricotta cheese, egg, and half of the Parmesan cheese until smooth.
  7. Spread a thin layer of the meat sauce across the sheet pan.
  8. Arrange the cooked lasagna noodles over the sauce, slightly overlapping if needed.
  9. Spread the ricotta mixture over the noodles, followed by another layer of meat sauce.
  10. Sprinkle the mozzarella and remaining Parmesan cheese evenly over the top.
  11. Bake for 20–25 minutes until the cheese is melted, bubbly, and lightly golden.
  12. Let the lasagna rest for about 10 minutes before slicing and serving.

Notes

  • Add vegetables such as mushrooms, spinach, or zucchini to the sauce for extra flavor.
  • Use oven-ready noodles with extra sauce if you prefer skipping the boiling step.
  • Mix provolone or fontina cheese with mozzarella for a richer flavor.
  • Let the lasagna rest before slicing so the layers set properly.
  • Store leftovers in the refrigerator for up to 4 days.

Nutrition

Find it online: https://cookedbymaya.com/sheet-pan-lasagna/