Sheet Pan Lasagna is a twist on the classic layered Italian comfort dish. By assembling the no bake lasagna noodles, marinara sauce, creamy ricotta, and gooey melted cheese on a single sheet pan, this version ensures every bite has the perfect balance of flavors and textures.

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Call me nuts, but I actually prefer Sheet Pan Lasagna to the Classic Casserole Lasagna! Not only does it cut down on cooking time, but the thinner layers also mean crispy edges and evenly baked perfection.

It’s perfect for feeding a crowd or a simple weeknight dinner. Add an easy Side Salad and you’re all set!

Copycat olive garden alfredo sauce

Why Sheet Pan Lasagna over the Classic

Still not sold? Maybe these reasons will convince you:

Faster Cooking Time-Traditional lasagna can take an hour or more to bake, but the thinner layers of sheet pan lasagna cook much faster, saving time.
Crispier Edges! The increased surface area allows for more of those coveted crispy edges, which many lasagna lovers adore.
Even Cooking– In a sheet pan, the lasagna layers cook evenly, avoiding soggy centers or undercooked spots that can sometimes happen with deeper dishes.
Easier Portioning– A sheet pan makes it easier to cut uniform squares, which is perfect for serving a crowd or plating neatly.
Simplified Assembly-The shallower depth of a sheet pan makes assembly quicker and easier.
More Sauce and Cheese Per Bite– That’s my kind of ratio! With thinner layers, each bite is packed with the perfect ratio of pasta, sauce, and cheese, creating a more balanced flavor.
Easy Cleanup
You can Customize! It’s easier to make half-and-half variations on a sheet pan, such as vegetarian on one side and meat on the other, to suit different preferences.

Have leftover lasagna noodles? Make chicken lasagna skillet

What you need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

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Sheet Pan– I used a half sheet pan, 12″ x 17.5″
1 box of oven ready lasagna noodles
1/2 pound ground beef and 1/2 pound ground pork – or use all ground beef, all pork, sausage, ground turkey or chicken
2-24 ounce jars of marinara sauce – or make your own with this easy Marinara Sauce Recipe
15 ounces ricotta cheese
1/2 cup cottage cheese– optional, but I love the texture it adds
2 cups mozzarella cheese, shredded
8 ounces fresh mozzarella cheese, sliced- to make it super cheesy!
2 eggs– this holds the filling together
3/4 cup grated Parmesan cheese
Seasonings– Italian seasoning , salt, pepper, garlic powder, fresh parsley, fresh basil, onion powder

Love Lasagna? Try Stuffed shells

How to make it

Preheat the Oven:

Preheat your oven to 375°F.

Cook the Meat Sauce:

In a large pan over medium heat, cook the ground beef and sausage until no longer pink, about 7-10 minutes.
Season with Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Stir in the two jars of marinara sauce until combined. Remove from heat and set aside.

Prepare the Ricotta Filling:

In a medium bowl, mix together the ricotta cheese, cottage cheese, eggs, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon pepper, basil, parsley, garlic powder, and onion powder.

Stir until smooth and well combined.

Assemble the Lasagna:

Lightly grease a 12″ x 17.5″ (or similar) rimmed sheet pan.
Spoon half of the meat sauce evenly over the bottom of the pan.

Lay down half of the lasagna noodles on top of the sauce in a single layer.

Spread the ricotta cheese mixture evenly over the noodles.

Top with the remaining noodles in a single layer.

Spoon the remaining meat sauce evenly over the noodles.

Bake the Lasagna:

Cover the sheet pan tightly with foil and bake for 30 minutes.
While the lasagna bakes, slice the fresh mozzarella cheese.

Add the Cheese Topping:

Remove the foil from the lasagna.
Arrange the fresh mozzarella slices on top and sprinkle with shredded mozzarella and the remaining Parmesan cheese.

Return the lasagna to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Cool and Garnish:

Let the lasagna cool for 10 minutes before slicing and serving.
Garnish with fresh basil, parsley, and extra Parmesan cheese.

Tips

Use Homemade Marinara Sauce in place of the jarred sauce, if preferred.
My box of lasagna noodles came with 13 noodles. I used 7 noodles on the bottom and 6 on the top.
Par-Cook the Noodles: If you’re not using oven-ready lasagna noodles, boil them for 2-3 minutes to ensure they cook through in the oven.
Spread the Layers Evenly: Use a spatula to evenly spread the ricotta mixture and meat sauce across the noodles. This ensures each bite is balanced with flavor.
Customize Your Layers: Add a layer of sautéed spinach, roasted vegetables, or extra cheese for variety.
Cool Before Slicing: Allow the lasagna to rest for 10 minutes after baking to firm up and make slicing easier.
Line your sheet pan with parchment paper for an easier cleanup and to prevent sticking.

FAQ’s

Can I make sheet pan lasagna ahead of time? Yes! Assemble the lasagna, cover tightly, and store it in the refrigerator for up to 24 hours before baking. Allow it to come to room temperature before putting it in the oven.
Can I freeze sheet pan lasagna? Absolutely. Assemble the lasagna, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed.
What if I don’t have a sheet pan this size? You can use any large rimmed baking dish, but adjust the layering and cooking time as needed. You can also split it between 2 sheet pans.
Can I make it vegetarian? Replace the meat with sautéed mushrooms, spinach, or a mix of roasted vegetables for a hearty vegetarian option.
What’s the best way to reheat leftovers? Reheat slices in the oven at 350°F for about 10-15 minutes or microwave in 30-second intervals until warm.
Can I use other types of cheese? Definitely! Try mixing in some shredded provolone, gouda, or asiago for a unique flavor profile.

More to Love

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