Sheet pan lasagna is by far the easiest way to make the classic layered pasta dish we all know and love! It comes together in one pan, has all the nostalgic lasagna flavors, and even better- there’s no layering required!
What you’ll love about this easy sheet pan lasagna:
This version of lasagna is inspired by the viral TikTok recipe from Giada De Laurentiis. It’s full of ground sausage, tomato sauce, cheese, and has lots of crispy edges! Plus, let’s be honest- sheet pan recipes are the saviors of weeknight dinners! They come together in a fraction of the time, feed the whole family and have little to no cleanup!
Ingredients you’ll need for layerless lasagna:
- Lasagna noodles: Broken into 2-inch pieces, boiled and drained.
- Olive oil: To help sweat the onion and garlic.
- Yellow onion & garlic: for flavor.
- Mild Italian sausage: ground beef can be substituted.
- Marinara sauce: I recommend using your favorite jarred pasta sauce. I like using Raos tomato basil sauce.
- Shredded mozzarella cheese: provolone can be substituted.
- Ricotta cheese & cooked spinach: for topping the lasagna.
- Italian seasoning: to season the ricotta mixture.
- Parmesan cheese: parmesan is a key ingredient to any Italian dish!
How to make the best sheet pan lasagna:
- Boil the noodles: Bring a pot of water to a boil and season heavily with salt. Break the lasagna noodle sheets into 2-inch pieces and cook according to package instructions. Once fully cooked, drain the noodles and rinse with cold water to prevent them from sticking together.
- Brown the sausage: In a large skillet, add the olive oil, diced onion, and minced garlic. Cook until fragrant, then add the sausage and cook until browned- breaking it up as you go.
- Bring it all together: Pour the marinara sauce directly into skillet with the browned sausage. Add the drained noodles and shredded mozzarella cheese. Mix to combine.
- Make the ricotta mixture: In a small skillet, sauté fresh spinach in olive oil until wilted. Drain off any excess liquid and add it to the ricotta. Add 1/4 cup parmesan cheese and the Italian seasoning, mix to combine, and set aside.
- Assemble: Lightly coat a 12×17 baking sheet with olive oil and add the noodle mixture to the pan. Use your spatula to push the mixture to the edges and smooth out the top. Add dollops of the spinach ricotta mixture evenly around the lasagna and sprinkle remaining mozzarella and parmesan cheese on top.
- Bake: Preheat your oven to 400 degrees F. Bake the sheet pan lasagna for 30 minutes. You’ll know it’s ready when the edges are crispy, the surface is golden brown and the sauce is bubbly.
FAQ:
Sure! I like using sausage because of all the spices it already contains but ground beef, or even a mixture of the two works as well!
Go ahead and break them into 2-inch pieces before cooking. This doesn’t have to be perfect but 2 inches in size is the sweet spot so that they don’t crumble into pieces and aren’t too big to try to eat.
There’s no need to cover the lasagna while baking. it’s only in the oven for a short amount of time so you don’t have to worry about the surface of the lasagna burning.
You can transfer any leftovers to an airtight container and store in the fridge for up to 4 days. Feel free to wrap in plastic wrap, then in foil and freeze for up to 3 months as well!
Sheet Pan Lasagna
Ingredients
- 16 oz lasagna noodles broken into 2-inch pieces
- 2 tbsp olive oil
- 1 yellow onion diced
- 1 tbsp minced garlic
- 1 lb mild Italian sausage
- 4 cups marinara sauce
- 2 1/2 cups shredded mozzarella cheese divided
- 1 cup ricotta cheese
- 5 oz spinach
- 1/2 cup grated parmesan cheese
- 2 tsp Italian seasoning
Instructions
- Preheat your oven to 400 degrees F. Lightly coat a 12×17 baking sheet with olive oil and set aside.
- Bring a pot of water to a boil and season heavily with salt. Break the lasagna noodle sheets into 2-inch pieces and cook according to package instructions. Once fully cooked, drain the noodles and rinse with cold water to prevent them from sticking together.
- In a large skillet, add the olive oil, diced onion, and minced garlic. Cook until fragrant, then add the sausage and cook until browned-breaking it up as you go.
- Pour the marinara sauce directly into skillet with the browned sausage. Add the drained noodles and 1 cup shredded mozzarella cheese. Mix to combine.
- In a small skillet, sauté fresh spinach in olive oil until wilted. Drain off any excess liquid and add it to the ricotta. Add 1/4 cup parmesan cheese and the Italian seasoning, mix to combine and set aside.
- Add the noodle mixture to the pan. Use your spatula to push the mixture to the edges and smooth out the top. Add dollops of the spinach ricotta mixture evenly around the lasagna and sprinkle the remaining mozzarella and parmesan cheese on top.
- Bake the sheet pan lasagna for 30 minutes. You’ll know it’s ready when the edges are crispy, the surface is golden brown and the sauce is bubbly.
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