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Sheet Pan Lasagna

May 7, 2023 · Sophie Leave a Comment

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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!

Sheet pan lasagna 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!

Sheet pan lasagna is full of ground sausage, tomato sauce and cheese. Plus, let’s be honest- sheet pan recipes are the saviors of weeknight dinners!

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!
Italian sausage can easily be substituted for ground beef in this recipe. No matter what you use, just make sure it's nicely browned with onion and garlic!

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.
The last step before assembling is combining ricotta, spinach, parmesan and seasonings to create a creamy topping for this sheet pan lasagna.

FAQ:

Can I use ground beef instead of Italian sausage?

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!

Do I break the lasagna noodles before or after I boil them?

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.  

Do I bake the lasagna covered or uncovered?

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.

How should I store the leftovers?

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!

You'll want the surface of this lasagna to be lightly covered in cheese so that it becomes browned, crispy and golden in the oven.
Sheet Pan Lasagna
Print Recipe

Sheet Pan Lasagna

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!
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: crispy lasagna recipe, easy sheet pan lasagna, layerless lasagna, sheet pan lasagna, sheet pan lasagna giada
Servings: 12 servings
Calories: 410kcal

Equipment

  • large pot
  • 12×17 baking sheet
  • large skillet
  • mixing bowls
  • spatula

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.

Notes

*As an Amazon Associate I earn from qualifying purchases.

Nutrition

Serving: 1serving | Calories: 410kcal | Carbohydrates: 35.4g | Protein: 20.7g | Fat: 20.7g | Saturated Fat: 7.3g | Cholesterol: 62mg | Sodium: 782mg | Potassium: 482mg | Fiber: 2.6g | Sugar: 7.9g | Calcium: 182mg | Iron: 2mg
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Hi there! I’m Sophie, and the girl behind Dang That’s Sweet. I’m a Chicago based college student who was born and raised in the Midwest, more specifically, in Cincinnati, Ohio (yes, I love Skyline Chili). I am a food blogger and content creator with an appetite for the simple things in life.

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