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Craving lasagna but don’t want to spend all that time layering it into a casserole dish? Try this easy sheet pan lasagna! Layers of lasagna noodles, meat, sauce, and ricotta come together in just 30 minutes right on the sheet pan and the best part? Less dishes!
Okay, hear me out. Sheet pan lasagna is the new trendy recipe that has TikTok in a tizzy — but when has TikTok truly done us wrong with these recipes? I mean, the CREATIVITY of the people on there is just mindblowing. So far, my favorite TikTok recipes have been the pizza rolls, crispy parmesan potatoes, and grinder sandwich. And of course, this recipe is at the top of my list currently.
Honestly, this sheet pan lasagna recipe is brilliant. Making lasagna can be such a pain sometimes with the meticulous layering and the amount of dishes it takes to make. Sheet pan lasagna literally is the perfect solution for those of us who are craving lasagna but don’t necessarily have the time to make it. In less than an hour, you can have everything a classic lasagna has — layers of noodles, meat, sauce, ricotta, and cheese — but in less messy fashion. Go on, grab your sheet pan and let’s get cooking!
Why You’ll Love This
- Minimal effort. What I love about this recipe is that you don’t have to be perfect about it and you also don’t have to put in a lot of effort. Majority of everything goes into one pot to mix and then you pour it out on a sheet pan.
- Extra crispy edges. If you love crispy edges like in brownies or just crusty/burned cheese, then you’ll love this sheet pan lasagna. Since it is baked in a sheet pan, you have edges allllll around!
- Fun twist on the classic. Sometimes you don’t need to be traditional and classic, sometimes you just need to have some fun! This simple, yet easy twist is one that I think any traditionalist can get behind.
Ingredients You’ll Need
Ingredients for sheet pan lasagna will look familiar because well, at the core it is lasagna; it is simply just prepared in a different way! Make sure to scroll down to view the full recipe for exact measurements.
- Lasagna noodles – you’ll want the regular lasagna noodles and not the oven-ready type.
- Ground beef – I used 85/15
- Ricotta cheese
- Frozen spinach
- Marinara sauce – my favorite is Rao’s or Trader Joe’s!
- Grated parmesan cheese
- Shredded mozzarella
- Italian seasoning
How To Make Sheet Pan Lasagna
You’re going to be shocked at how easy it is to make this lasagna on a sheet pan. Here is a general overview of the steps. Be sure to scroll to the bottom of this post for the full recipe.
Set oven and boil the noodles. Preheat oven to 350 degrees Fahrenheit then spray a large rimmed baking sheet (mine was 9.5″x15″) with cooking spray and set aside. Break the lasagna noodles into 2″ pieces. Bring a pot of water to a boil then cook the noodles according to the directions on the package. Once finished, drain and set aside in the same pot.
Mix together the ricotta and spinach. In a small bowl, mix together ricotta and spinach.
Brown and cook ground beef. In a large skillet, brown and cook the ground beef. Once cooked through and no pink remain, add the onions, garlic, and seasonings. Stir to incorporate and cook until onions are tender and translucent.
Assemble the lasagna. In pot with the noodles, add the ground beef mixture then the marinara sauce. Stir to incorporate very well to make sure all ingredients are evenly dispersed throughout.
Bake lasagna. Pour the lasagna mixture onto the prepared sheet pan in a mostly even layer. Sprinkle cheeses then scoop the ricotta and spinach mixture and dollop it over the top in no particular order. Bake for 30-35 minutes.
Substitutions and Variations
- Try a different protein. You can use a combination of proteins here such as ground turkey or a leaner ground beef. You can also use Italian sausage and ground beef or mix together with ground pork and beef. Whatever you find tasty!
- Swap out the protein and make it vegetarian. Swap out the beef and replace with veggies instead. Fair warning that it might be a little more “soupy” since vegetables give off some liquid. Some vegetables that would be great in this would be butternut squash, zucchini, and mushrooms!
- Use a different pasta sauce. If you prefer something other than plain marinara, there are several different kinds of flavored pasta sauces on the shelves these days! You could even try alfredo sauce.
Tips for Success
Do I have a slew of tips and tricks for you to make the best sheet pan lasagna! Here you go!
- Use regular lasagna noodles, not oven-ready/no-boil. Since the noodles won’t be sitting in a lot of liquid in a confined space, the noodles won’t cook all the way through if you’re using no-boil. It’s an extra step to use regular lasagna noodles but certainly one that’s worth it!
- Clean break the noodles. To easily break the lasagna noodles into pieces, firmly grab one end and quickly snap it! Repeat.
- Drain the spinach extremely well. You will want to squeeze the liquid out of the frozen spinach extremely well because otherwise it will release a lot of liquid during the cooking process and water down and perhaps even overflow on your baking sheet.
- Use a rimmed, metal baking sheet. Definitely use a rimmed baking sheet, one that has raised edges and particularly light metal so it doesn’t overcook the lasagna and burn it.
- Don’t use too large of a baking sheet. Use a baking sheet that contains the lasagna just enough. You don’t want too large of a baking sheet because then everything dries out. If you use too small of a baking sheet, everything will overflow. I used a 9.5″ x 15″.
- No need to be perfect. The noodles don’t need to lay perfectly on the sheet pan. Remember – this is more of a rustic and easier lasagna as compared to the traditional one where there is more effort to layer everything meticulously!
Storage and Reheating Instructions
If you find yourself with leftovers, no worries! Sometimes I think they’re the best part.
Allow the lasagna to cool to room temperature then place the lasagna in an airtight container for up to 5 days. To reheat, remove the amount you want to eat from the container and place on a plate and either warm it up in the microwave or alternatively, place the leftovers on a smaller baking sheet and reheat in the oven at 350 degrees F until warmed through.
What to Serve with Sheet Pan Lasagna
Let the lasagna be the star of the show and serve it alongside some of my favorite side dishes:
- Bread. Everyone loves these Garlic Herb Parker House Rolls and don’t forget the Herbed Compound Butter to go with it!
- Salad. A basic Caesar Salad would be the most perfect side dish to accompany this lasagna! Or a Quick Basic Chopped Salad since the theme here is quick and easy!
Sheet Pan Lasagna
- 9 ounces lasagna noodles, broken into 2" pieces
- 1 cup part-skim ricotta cheese
- 12 ounces frozen spinach, thawed and liquid squeezed out well
- 1 pound 85/15 ground beef
- 1 cup diced onions
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes, more if you like spicy
- 25 ounces marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Preheat oven to 350 °F (177 °C) and lightly spray a rimmed metal baking sheet with cooking spray. Set aside. Bring a large pot of water to a boil and cook noodles according to the directions on the box. Once done, drain well and set the noodles back in the same large pot.
- In a small bowl, mix together ricotta and spinach with a spoon. Set aside.
- In a medium skillet, add a little cooking oil then brown ground beef and break apart into small pieces. Once beef is no longer pink, add diced onions, garlic, and seasonings. Cook for 5 minutes, or until onions are translucent and tender.
- Pour the beef mixture into the large pot with the noodles then the jar of marinara sauce on top. Using a spatula, gently fold everything together until ingredients are evenly dispersed throughout.
- Pour the noodle mixture onto the prepared baking sheet and spread in an even layer. Sprinkle cheeses on top then dollop the ricotta mixture throughout.
- Bake for 30-35 minutes. Let rest for 10 minutes before serving.
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