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
- Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the assembled lasagna sheet pan.
- 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.
- Add Tomato Sauce. Stir in the jarred tomato sauce and simmer the mixture for about 5-10 minutes to blend flavors.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Mozzarella. Sprinkle the hand-shredded mozzarella cheese evenly over the entire dish.
- 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.
- 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
