Sheet Pan Lasagna Recipe

ByRafael Mansero
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Introduction

Sheet Pan Lasagna is a simple and delicious twist on the classic Italian favorite. Made all in one pan, it’s perfect for a weeknight dinner when you want comforting flavors without the fuss. This recipe layers pasta, savory meat sauce, creamy ricotta, and melted cheese for a satisfying meal.

A close-up view of baked lasagna in a rectangular metal pan on a white marbled surface, showing multiple layers: at the bottom, wavy lasagna noodles with a browned, crispy edge, followed by a rich red tomato meat sauce peeking through in places, topped with a thick layer of melted golden brown cheese that looks gooey and bubbly. On top, there are scattered dollops of creamy white ricotta cheese mixed with dark green spinach leaves, creating a contrast with the browned cheese layer beneath. The texture looks soft and creamy where the white cheese is, and slightly crispy on the edges of the lasagna noodles. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • ½ cup ground beef
  • ½ cup ground sausage (mild or hot)
  • 24 oz jarred tomato sauce
  • 1 pound lasagna sheets, broken into 1-2″ pieces
  • 1.5 cups mozzarella cheese, hand shredded
  • 1 cup Parmesan cheese, grated
  • 15 oz ricotta cheese
  • 5 oz baby spinach
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C).
  2. Step 2: In a large skillet, brown the ground beef and sausage over medium-high heat. Season with salt, pepper, and garlic powder, breaking the meat into small pieces as it cooks. Drain excess fat if necessary.
  3. Step 3: Stir in the jarred tomato sauce and let it simmer for 5–10 minutes to blend the flavors.
  4. Step 4: Meanwhile, cook the broken lasagna sheets in salted boiling water until al dente. Drain well and avoid overcooking, as the pasta will continue cooking in the oven.
  5. Step 5: Mix the cooked pasta into the meat sauce. If your skillet is small, transfer everything to a large bowl to combine evenly.
  6. Step 6: Spray a baking sheet with cooking spray. Spread the lasagna and sauce mixture in a single even layer over the pan. Sprinkle the grated Parmesan cheese evenly over the top.
  7. Step 7: In a small skillet, heat the olive oil over medium-high heat. Sauté the baby spinach until wilted, seasoning lightly with salt, pepper, and garlic powder.
  8. Step 8: Combine the sautéed spinach with the ricotta cheese. Dollop this mixture evenly across the lasagna—no need to press it in, just leave it on top.
  9. Step 9: Sprinkle the shredded mozzarella cheese evenly over the entire dish.
  10. Step 10: Bake the sheet pan lasagna in the preheated oven on the center rack until the cheese is melted and golden, about 20–25 minutes.
  11. Step 11: Remove from the oven and serve warm. Enjoy your easy and flavorful sheet pan lasagna!

Tips & Variations

  • Use no-boil lasagna noodles broken into pieces to save time and skip boiling.
  • Substitute ground turkey or chicken for a lighter meat option.
  • Add sliced mushrooms or bell peppers to the meat sauce for extra veggies.
  • Sprinkle fresh basil or oregano over the finished dish for a fresh herbal note.
  • Use a mix of mozzarella and provolone cheese for deeper flavor.

Storage

Store leftover sheet pan lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through. You can also reheat individual portions in the microwave.

How to Serve

This image shows a baked lasagna in a metal pan with one slice taken out, revealing three visible layers: the top layer is a mix of white melted cheese with green spinach pieces and browned spots, the middle layer contains light orange melted cheese, and the bottom layer is filled with chunky brown cooked meat sauce and wide, flat pasta sheets with slightly ruffled edges. The lasagna pieces are unevenly cut and look soft and cheesy, sitting on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the dish up to a day before baking. Keep it covered in the refrigerator and bake just before serving.

Can I freeze leftover sheet pan lasagna?

Yes, freeze leftovers in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Print
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Sheet Pan Lasagna Recipe

★★★★★

4.5 from 121 reviews
  • Author: Rafael
  • Total Time: 45 minutes
  • Yield: 4–6 servings 1x
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Description

This Sheet Pan Lasagna is a simplified, delicious twist on traditional lasagna made by combining all the ingredients on a single baking sheet. With layers of seasoned ground beef and sausage, tender broken lasagna sheets, ricotta and spinach dollops, and a golden mozzarella and parmesan topping, it delivers all the comforting flavors of classic lasagna with easy cleanup and less fuss.

Ingredients

Scale

Meat and Sauce

  • ½ Cup Ground Beef
  • ½ Cup Ground Sausage (mild or hot)
  • 24 Oz Jarred Tomato Sauce
  • Salt and Pepper, to taste
  • 1 teaspoon Garlic Powder

Pasta

  • 1 Pound Lasagna Sheets, broken into 1–2” pieces

Cheeses and Greens

  • 1.5 Cups Mozzarella Cheese, hand shredded
  • 1 Cup Parmesan Cheese, grated
  • 15 Oz Ricotta Cheese
  • 5 Oz Baby Spinach

Other

  • 1 Tablespoon Olive Oil
  • Cooking spray for baking sheet

Instructions

  1. Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the assembled lasagna sheet pan.
  2. Brown the Meat. In a large skillet over medium-high heat, brown the ground beef and sausage together. Season with salt, pepper, and garlic powder while breaking the meat into small pieces as it cooks. Drain any excess fat if needed.
  3. Add Tomato Sauce. Stir in the jarred tomato sauce and simmer the mixture for about 5-10 minutes to blend flavors.
  4. Cook Pasta. While the sauce simmers, boil the broken lasagna sheets in salted water until al dente. Drain well but avoid overcooking as the pasta will continue cooking in the oven.
  5. Combine Pasta and Meat Sauce. Mix the drained pasta into the meat sauce thoroughly. If the skillet is too small, transfer everything into a large mixing bowl to combine evenly.
  6. Prepare Baking Sheet. Spray a baking sheet with cooking spray and spread the pasta and meat sauce mixture evenly in a single layer. Sprinkle the grated Parmesan cheese evenly on top.
  7. Sauté Spinach. In a small skillet, heat the olive oil over medium-high heat. Add the baby spinach and sauté until wilted. Season lightly with salt, pepper, and garlic powder.
  8. Mix Ricotta and Spinach. Combine the sautéed spinach with the ricotta cheese in a bowl. Spoon dollops of this mixture evenly over the lasagna layer. There is no need to push the mixture into the pasta; it can rest on top.
  9. Add Mozzarella. Sprinkle the hand-shredded mozzarella cheese evenly over the entire dish.
  10. Bake the Lasagna. Place the baking sheet in the center rack of the preheated oven and bake until the cheese is melted and golden brown, about 15-20 minutes.
  11. Serve. Remove from the oven and serve warm. Enjoy your easy and delicious sheet pan lasagna!

Notes

  • Be sure not to overcook the broken lasagna sheets during boiling as they will cook further in the oven.
  • Using a mixture of ground beef and sausage adds extra flavor but you can substitute with only beef if preferred.
  • If you want a vegetarian version, omit the meat and add extra vegetables or mushrooms.
  • Leftovers can be stored tightly covered in the refrigerator for up to 3 days.
  • For a gluten-free option, use gluten-free lasagna sheets.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Keywords: Sheet Pan Lasagna, Easy Lasagna, One Pan Dinner, Ground Beef Lasagna, Italian Pasta Bake

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