This super easy sheet pan lasagna is stacked with sautéed ground beef and Italian sausage that are cooked together, marinara sauce, creamy spinach ricotta, lasagna noodles and melty cheese for an amazing Italian dinner. No need to hassle with layering!
My family LOVES lasagna and it’s fun to experiment with different variations like Pepperoni Pizza Lasagna Rolls, Easy Vegetables and Kale Lasagna Roll-ups or this Lasagna Soup.
What is Sheet Pan Lasagna?
Sheet pan lasagna is one of the best concepts when it comes to making a delicious, meaty, cheesy lasagna recipe with no need to waste time layering ingredients in neat rows. After giving this recipe a try, I was pleasantly surprised by how incredible it tasted and the texture was exactly what I crave in a good lasagna recipe. My whole family requested seconds and they all raved about how much they loved it. I call that a win!
I would also call it a win that it’s way less hassle than traditional lasagna to prepare. Yes, you will still need to boil your noodles and cook the meat sauce, but the assembly is basically a matter of pouring in the meat sauce, dolloping ricotta and adding cheese. So simple! This sheet pan lasagna will definitely be a recipe that I’ll return to again and again. I can’t wait for you to try it in your own house!
Ingredients Needed
The ingredient list is filled with most of the same ingredients that you would use to make a classic lasagna. They’re all very simple and many are staples that you likely have in your kitchen. You can find the measurements below in the recipe card.
- Lasagna Noodles: This recipe uses regular lasagna noodles that you break up and boil before adding to the sheet pan.
- Olive Oil: Used for cooking the meat.
- Shallot: You may use a small onion but I prefer a shallot for it’s delicate, slightly sweet flavor.
- Garlic Cloves: You simply cannot make lasagna without garlic!
- Meat: Using a mix of ground beef and Italian sausage guarantees major flavor!
- Marinara Sauce: Any favorite jarred marinara sauce works great.
- Italian Seasoning: Make homemade Italian seasoning or use store-bought for that classic Italian flavor.
- Salt and Pepper: Enhances the taste of the dish.
- Spinach: You can use fresh or frozen. If you use frozen spinach, be sure to thaw and squeeze out the excess liquid.
- Ricotta Cheese: Adds a delicious creaminess.
- Mozzarella Cheese: For major cheesiness.
- Parmesan: Freshly grated is best!
- Fresh Basil: Optional garnish for a pop of color and freshness.
How to Make Sheet Pan Lasagna
This sheet pan lasagna is so simple to make and assemble! While the pasta is cooking, you can be browning your meat in a large skillet. Combine the meat sauce and noodles, and pour it onto the baking sheet with dollops of spinach ricotta and a generous sprinkle of cheese. It’s layerless and effortless!
- Cook Noodles: Break the lasagna noodles into 2-inch pieces then boil the noodles according to the al dente instructions on the package. Drain the noodles and set aside.
- Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a 12×17 sheet pan with non-stick cooking spray.
- Cook the Spinach: In a medium skillet, add the spinach and sauté over medium heat. After 2-3 minutes the spinach will cook down and wilt.
- Mix the Spinach and Ricotta: In a medium bowl, mix the ricotta cheese and cooked spinach. Season with salt and pepper to taste then set aside.
- Brown the Meat: In a large skillet, add the olive oil and heat over medium-high heat. Cook the ground beef and sausage until no longer pink. Add the garlic and shallot and cook for 3 minutes or until tender. Remove any excess grease from the skillet before adding the marinara.
- Mix in the Marinara: Add the marinara sauce, Italian seasoning, and salt and pepper to taste.
- Combine: Add the meat sauce with the cooked lasagna noodles and stir to coat the noodles well. Stir in 1 cup mozzarella cheese.
To Assemble
- Add Meat Sauce to the Pan: Pour the meat and noodle mixture onto the prepared baking sheet. Spread it evenly onto the pan.
- Add Ricotta: Drop spoonfuls of the ricotta mixture on top of the lasagna.
- Sprinkle on Cheese: Last, sprinkle the remaining mozzarella and parmesan cheese on top.
- Bake: Place the sheet pan lasagna in oven and bake uncovered for 35 minutes or until the cheese is browned and bubbly.
- Cool: Allow the lasagna to cool before garnishing with fresh basil and serving.
a few minutes.
the lasagna.
Tips and Variations
This sheet pan lasagna recipe is so easy! There are a few things that you can do to make sure that yours turns out perfectly every time.
- Cook Noodles Al Dente: Make sure you don’t cook your noodles all the way or they will turn mushy in the oven.
- Can I Use Ground Turkey? Yes, for a leaner option, feel free to substitute the ground beef and sausage with ground turkey, if you prefer a leaner option.
- Room Temp Ricotta: It will be easier to stir the ricotta with the spinach if it’s at room temperature. Let the container of ricotta sit out for about 30 minutes before prepping this meal.
- Whole Milk Cheese: While you can definitely use low-fat ricotta and mozzarella, whole milk cheese will have the best flavor and richness.
- Freshly Grated Cheese: If you have the time, grate your own cheese for this recipe. Pre-shredded cheese usually contains stabilizers and anti-caking agents and won’t melt as well or have as much flavor.
Storing Leftovers
Sheet pan lasagna is a fantastic recipe to make ahead of time and leftovers are amazing! Here is how you can cook it and store it for later!
- In the Refrigerator: Once completely cool, cover the dish tightly with plastic wrap or transfer to an airtight container. It will keep in your fridge for 4 days.
- In the Freezer: If you want to freeze the entire meal for later, you can! Let the lasagna cool and put it in a sealed, airtight container that you can write the date on. It can stay frozen for up to 2 months.
- To Reheat: If frozen, thaw overnight in the fridge. When you are ready to eat, place individual servings in the microwave or rewarm multiple servings in a pan in the oven, covered with aluminum foil at 350ºF for about 10-20 minutes.
Delicious Sides to Serve with Lasagna
While this lasagna is baking, you can whip up one (or more) of these tasty side dishes. Italian food is always so delicious with a fresh green salad and garlic bread! Here are some of my family’s favorites, and I know your family will love them too!
Easy Sheet Pan Lasagna
Ingredients
- 16 ounces lasagna noodles broken into 2-inch pieces
- 1 tablespoon olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 1 pound ground beef
- 1/2 pound Italian sausage
- 4 cups jarred marinara sauce
- 1 tablespoon Italian seasoning
- salt and pepper to taste
- 2 cups spinach,
- 2 cups ricotta cheese
- 2 cups mozzarella cheese shredded and divided
- 1 cup parmesan, grated
- fresh basil chopped
Instructions
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Break the lasagna noodles into 2-inch pieces then boil the noodles according to the al dente instructions on the package. Drain the noodles and set aside.
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Preheat the oven to 350 degrees Fahrenheit. Spray a 12×17 sheet pan with non-stick cooking spray.
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In a medium skillet, add the spinach and saute over medium heat. After 2-3 minutes the spinach will cook down and wilt.
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In a medium bowl, mix the ricotta cheese and cooked spinach. Season with salt and pepper to taste then set aside.
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In a large skillet, add the olive oil and heat over medium-high heat. Cook the ground beef and sausage until no longer pink. Add the garlic and shallot and cook for 3 minutes or until tender. Remove any excess grease from the skillet before adding the marinara.
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Add the marinara sauce, Italian seasoning, and salt and pepper to taste.
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Combine the meat sauce with the cooked lasagna noodles and stir to coat the noodles well. Stir in 1 cup mozzarella cheese.
To Assemble
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Pour the meat and noodle mixture onto the prepared baking sheet. Spread it evenly onto the pan.
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Drop spoonfuls of the ricotta mixture on top of the lasagna.
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Last, sprinkle the remaining mozzarella and parmesan cheese on top.
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Bake uncovered for 35 minutes or until the cheese is browned and bubbly.
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Allow the lasagna to cool before garnishing with fresh basil and serving.