I spent hours perfecting my Sheet Pan Lasagna so you don't have to spend hours assembling one. Instead of standing at the counter carefully layering noodles, cheese, and sauce, this recipe delivers all the comforting flavors of traditional lasagna in a simpler, more approachable way. Better yet, baking lasagna in a sheet pan creates crispy, golden edges in every bite without any of the tedious layering.
Quick Look: Sheet Pan Lasagna
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍝 Servings: 6 servings
- ⚡ Calories: 836 calories per serving
- 🍂 Flavor Profile: deep tomato and garlic flavor mixed with tender ground beef
- 👌 Difficulty: Easy - No layers, no problems. This is perfect for when life gets busy
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As much as we all love taking the time to stack noodles, spread ricotta, and pour love into our favorite pasta dishes, it's not always the easiest way to get dinner on the table. Sometimes, it's a busy weeknight and the priority is getting dinner on the table fast. After making this recipe nearly two dozen times, I've perfected the process of spreading everything onto a single sheet pan to create a crowd-pleasing dinner with minimal effort.
This recipe actually came about after I received a surprising number of DMs on Instagram asking me to try Giada De Laurentiis’ famous Sheet Pan Layerless Lasagna. After seeing it pop up again and again in my messages, I knew I had to give the sheet pan method a try for myself.
If you are a regular around here, you know that we love sheet pan meals. My Sheet Pan Chicken and Vegetables Recipe, Oven Baked Whole Chicken Wings, and Sheet Pan Fajitas Steak are all simple dinner ideas to help feed your family.
If you're looking for more lasagna recipes, I have you covered! Check out my Chicken and Broccoli Lasagna, and my other Lazy Lasagna recipe for inspiration.
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Why You'll Love This Recipe
- Easy to Make: This easy sheet pan dinner comes together with a simple dump, dollop, and bake method. The layerless lasagna tray also helps make serving a breeze. No more tedious layering.
- A Perfect Crisp: My recipe ensures you have the proper cook time for golden brown melty cheese and crispy corners. I promise you can get that Instagram famous cheese pull too!
- Customize Ingredients: This crispy lasagna recipe is perfect for feeding a crowd. You can add vegetables or other meat to make it however your family prefers. Did I mention the leftovers are perfect for meal prep too?!
Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
- Beef: I prefer 90/10 ground beef but you also use 80/20 in your sheet pan lasagna recipe. Make sure you drain the fat before you add in your sauce!
- Cheese Blend: The secret to achieving the perfect cheesy texture is the combination of mozzarella, Parmesan, and ricotta cheese. Use my ratios for a perfect sauce every time.
- Red Pepper Flakes: Many people will overlook this lesser known ingredient. While it may sound spicy, it actually helps create a deeper flavor profile across the pasta sauce. Thank me later!
Flavor Variations
- Switch Protein: Ground Italian sausage is an excellent option to use in place of beef. The fats render into a beautiful flavor when combined with the sauce.
- Go Dairy-Free: This easy sheet pan lasagna can be made dairy free by switching plant based cheeses. Daiya is my preferred brand for these substitutions. Bettergoods is another option worth looking into.
- Add Vegetables: I love adding in veggies to trick the kids into eating their greens. I also love adding a few slices of onion if you have one in the fridge.
⭐️⭐️⭐️⭐️⭐️
"My kids love lasagne but I hardly ever make it. This recipe will be a regular from now on. Came together so quickly and the kids devoured it!"
- Victoria L.
How to Make Sheet Pan Lasagna
Step 1. Bring a large pot of salted water to a boil. Once boiling, add in the broken lasagna noodles. Cook these until al dente. The time will depend on the brand that you use. Once they are done, drain and set aside.
Step 2. Preheat the oven to 400°F. In a large skillet on medium heat add one tablespoon olive oil, spinach, crushed red pepper and salt. Cook until the spinach has wilted, set aside and drain.
Step 3. To the same pan, add ground beef, the red bell pepper, or pepper of your choice, garlic powder, and Italian seasoning. Cook until the beef is browned. Once this is done, drain any excess fat, and return the beef to the pan.
Step 4. Next, add in the pasta sauce, the broth, some fresh basil and allow it to simmer. Once it is simmering, stir in 1 ¼ cups of mozzarella cheese and 1 cup Parmesan cheese. Follow this with the cooked pasta noodles and stir until the cheese is melted and all combined.
Step 5. Lightly coat a 13 x 18” sheet pan with olive oil. Pour the entire lasagna mixture onto the baking sheet and spread out evenly.
Step 6. In a small bowl, mix the ricotta cheese, drained spinach, and fresh basil. Stir well. Place the ricotta mixture in large dollops across the top of the lasagna. Then top with the remaining mozzarella and Parmesan cheese.
Step 7. Bake for about 30 minutes until the cheese is golden brown and bubbly. Let the lasagna cool for 10 minutes before serving. Enjoy!
Expert Tips
- Watch the Pasta: Remove your pasta from the boiling water just before it reaches al dente. This ensures it does not get mushy while it combines with the meat and sauce.
- Simmer Slowly: This is where the flavors really begin to develop. Give the dish time to come together and for the flavors to pop!
- Mix Carefully: Use a folding motion to mix the pasta into the sauce to prevent breaking the lasagna noodles.
Sheet Pan Lasagna FAQ's
A sheet pan spreads the lasagna out instead of keeping it in a thicker stack. The spread allows for the ingredients to bake more evenly and helps create crispy golden edges. The sheet pan is also easier to clean and often requires less baking time than traditional lasagna.
You bet it does! This sheet tray dinner is done in less than 30 minutes. The extra surface area also allows more cheese to turn golden and crunchy. A win for anyone who likes this new spin on a classic recipe.
Absolutely! You can assemble the tray up to 24 hours ahead when you plan to cook it. Keep it in the refrigerator and covered with plastic wrap until you are ready to bake. No layers required!
I say yes! This helps preserve the texture of the gluten-free pasta. It also helps ensure an even cook across all of the pasta. Nothing like getting a bite that is too crunchy, yuck! This step will save you a headache or two down the line. Trust me, I learned this one the hard way!
Dessert Recipes to Pair
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📖 Recipe
Sheet Pan Lasagna
Video
Equipment
Ingredients
- 1 pound gluten-free lasagna noodles broken into 2 inch pieces
- 1 pound lean ground beef
- 25 ounces tomato sauce your choice
- ½ cup pasta water or chicken broth
- 15 oz ricotta cheese
- 1 bell pepper diced small color of your choice, I used red
- ¼ teaspoon red pepper flakes
- 1 ½ cup parmesan cheese
- 2 ½ cups Mozzarella Cheese
- 4 ounce spinach chopped
- ¾ teaspoon salt
- 2 ¾ tablespoon olive oil for coating the pan
- 3 teaspoon Italian seasoning
- 2 teaspoon garlic powder
- ½ tablespoon salt for the pasta water
- 2-3 leaves fresh basil chopped, for the pasta sauce
- 4-5 leaves fresh basil chopped, for the ricotta sauce
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add the broken lasagna noodles and cook until al dente according to the package directions. Drain and set aside.
- Preheat the oven to 400°F.
- In a large skillet over medium heat, add 1 tablespoon of olive oil, the spinach, crushed red pepper, and salt. Cook until the spinach has wilted. Remove from the pan, drain any excess liquid, and set aside.
- Using the same skillet, add the ground beef, red bell pepper (or pepper of your choice), garlic powder, and Italian seasoning. Cook until the beef is browned and fully cooked through.
- Drain any excess fat and return the beef mixture to the skillet.
- Add the pasta sauce, broth, and fresh basil. Stir to combine and bring the mixture to a gentle simmer.
- Once simmering, stir in 1 ¼ cups of mozzarella cheese and 1 cup of freshly grated Parmesan cheese. Add the cooked lasagna noodles and stir until the cheese is melted and everything is evenly combined.
- Lightly coat a 13 x 18-inch sheet pan with olive oil. Pour the lasagna mixture onto the prepared sheet pan and spread it into an even layer.
- In a small bowl, combine the ricotta cheese, drained spinach, and additional fresh basil. Stir until well mixed.
- Spoon the ricotta mixture in large dollops across the top of the lasagna. Then sprinkle with the remaining mozzarella and freshly grated Parmesan cheese.
- Bake for about 30 minutes, or until the cheese is golden brown, bubbly, and the edges are lightly crisped.
- Let the lasagna cool for 10 minutes before slicing and serving. This helps the lasagna set up properly and makes serving much easier.
Notes
- Use a Rimmed Sheet Pan: A standard half-sheet pan prevents meat sauce and cheese from spilling over while baking.
- Let it Rest: Allow the lasagna to cool for 10-15 minutes after baking so it sets properly and slices cleanly.
- Broil for an Extra Crisp: For golden-brown cheese and crispy edges, broil the lasagna for 1-2 minutes at the end of baking.
- Fridge: Store leftover sheet pan lasagna in an airtight container for up to 4 days.
- Freezer: Allow the lasagna to cool completely, then wrap individual portions or the entire pan tightly and freeze for up to 3 months.
- Meal Prep Tip: Portion leftovers into individual containers for easy lunches throughout the week.
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