Description
Sheet pan lasagna is a simplified version of the classic Italian dish, baked on a single sheet pan for easy prep and cleanup. With layers of tender noodles, savory meat sauce, creamy ricotta, and melty cheese, this recipe delivers all the comfort of traditional lasagna in a quicker, easier format. Perfect for busy weeknights, family dinners, or feeding a crowd.
Ingredients
Scale
- 12 oz lasagna noodles (regular or no-boil)
- 1 lb ground beef or turkey (or plant-based substitute)
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- Optional add-ins: sautéed spinach, mushrooms, or zucchini
Instructions
- Preheat oven to 400°F (200°C) and grease a large sheet pan.
- Cook lasagna noodles according to package instructions; drain and set aside.
- In a skillet, heat olive oil and sauté garlic. Add ground meat, oregano, salt, and pepper; cook until browned. Stir in marinara sauce and simmer for 5 minutes.
- Lay cooked noodles flat on the prepared sheet pan, overlapping slightly.
- Spread ricotta over noodles, add meat sauce, and sprinkle with mozzarella. Repeat if needed.
- Top evenly with Parmesan cheese.
- Bake for 20–25 minutes, until bubbly and golden brown.
- Let cool slightly before slicing and serving.
Notes
- Use no-boil noodles for extra convenience.
- Broil for 2–3 minutes at the end for crispier edges.
- For vegetarian lasagna, omit meat and add extra vegetables.
- Can be made gluten-free with certified gluten-free noodles.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Pasta
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 65 mg