Sheet Pan Lasagna is a game-changer for traditional lasagna, offering all the comforting layers of pasta, meat sauce, ricotta, and cheese in a quick and easy format. Perfect for feeding a crowd or meal prepping for the week!
Ingredients
For the meat sauce:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 (24 oz) jar marinara sauce
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
For the ricotta mixture:
- 2 cups ricotta cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped (or 2 tbsp dried parsley)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
For assembling the lasagna:
- 12–14 oven-ready lasagna noodles
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil or parsley (for garnish, optional)
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Grease a large rimmed baking sheet with non-stick spray or line it with parchment paper.
- Prepare the meat sauce:
- In a large skillet, cook the ground beef over medium heat until browned, breaking it apart with a spoon.
- Add the chopped onion and garlic and cook until softened, about 3 minutes.
- Stir in the marinara sauce, dried basil, oregano, salt, and pepper. Let the sauce simmer for about 5–10 minutes, then remove from heat.
- Prepare the ricotta mixture:
- In a bowl, combine the ricotta cheese, egg, parsley, garlic powder, onion powder, salt, and pepper. Stir until smooth and well combined.
- Assemble the lasagna:
- Spread a thin layer of the meat sauce on the bottom of the prepared sheet pan.
- Place a layer of uncooked lasagna noodles (break them to fit if necessary) on top of the sauce.
- Spoon half of the ricotta mixture over the noodles, spreading it evenly.
- Add a layer of meat sauce, then sprinkle with a generous amount of mozzarella cheese and Parmesan cheese.
- Repeat with another layer of noodles, ricotta mixture, meat sauce, and cheese until the pan is full. Finish with a final layer of mozzarella and Parmesan cheese on top.
- Bake the lasagna:
- Cover the sheet pan loosely with aluminum foil (to prevent the cheese from burning).
- Bake for 30 minutes, then remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden.
- Serve:
- Let the lasagna cool for 5–10 minutes before slicing. Garnish with fresh basil or parsley if desired.
Serving Suggestions
- Serve with a side of garlic bread or a simple green salad to balance the richness of the lasagna.
- Pair with a glass of red wine (like Chianti or Cabernet Sauvignon) for an added touch of indulgence.
This Sheet Pan Lasagna is a simple, no-fuss version of a beloved classic that’s just as delicious and comforting. Enjoy!