Sheet Pan Lasagna


Author: Rachel

Published Date: February 20, 2023

If you’re craving lasagna but can’t imagine all that time doing the dishes, you’ve got to try out this super easy layerless sheet pan lasagna recipe that is all the rage on TikTok.

It is much easier to put together than your traditional lasagna, but tastes just as delicious, if not better.

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WHY YOU’LL LOVE THIS RECIPE

  • With super easy clean up and a dramatically reduced cooking time, this sheet pan lasagna is a total winner, and is sure to be your next favorite go-to dinner.

Where does the original recipe come from?

Giada De Laurentiis originally made this layerless sheet pan lasagna recipe and shared it on TikTok. She uses lots of fresh italian ingredients so I decided to make a version that was a little more semi-homemade with easily accessible ingredients such as ground beef, canned pasta sauce and dried spices instead of fresh.

@giadadelaurentiis Lovers of crispy lasagna edges, this Sheet Pan Lasagna is for u! Recipe on @thegiadzy ♬ Città vuota – Mina

SWEET PAN LASAGNA INGREDIENTS

  • Lasagna Noodles
  • Ground Beef
  • Italian Sausage
  • Yellow Onion
  • Garlic
  • Pasta Sauce
  • Italian Seasonings
  • Salt and Pepper
  • Ricotta Cheese
  • Spinach
  • Mozzarella Cheese
  • Parmesan Cheese

*see recipe card for amounts

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HOW TO MAKE SWEET PAN LASAGNA IN AN OVEN

Step 1: In a large pot boil the lasagna noodles (broken into 2- inch pieces) to al dente. Drain and pour into a large mixing bowl and set aside.

Step 2: Preheat the oven to 350° F.

Step 3: In a large skillet, cook the ground beef, sausage, onion and garlic over medium heat until browned. Drain off any excess fat and return to the pan.

Step 4: Stir in the pasta sauce, Italian seasoning, salt, and pepper. Bring to a simmer and let cook for 10 minutes.

Step 5: While the sauce is simmering, in a separate bowl, mix together the ricotta cheese, dethawed and drained spinach, and some salt and pepper to taste. Set aside

Step 6: Once done cooking, pour the meat sauce into the large bowl with the cooked pasta and mix together. Then add 1 cup mozzarella cheese, and 1 cup parmesan cheese and combine.

Step 7: Lightly spray a 13X18 sheet pan with non-stick cooking spray.

Step 8: Pour all the lasagna noodles, sauce and cheese mixture onto the baking sheet and spread out evenly.

Step 9: Next, dollop on your ricotta mixture all over the top.

Step 10: Then top with the remaining grated mozzarella cheese and parmesan cheese.

Step 11: Bake for 35-40 minutes or until the cheese is golden brown and bubbly.

Step 12: Let the lasagna cool for 10 minutes before serving.

STORAGE AND REHEATING NOTES:

  • The store leftover sheet pan lasagna, let it cool to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3 to 4 days. You can also wrap it well in plastic wrap or aluminum foil and freeze it for up to three months. When ready to eat, or before repeating it in the oven or microwave.
  • This recipe is delicious and feeds an army! If you LOVE sauce, I would recommend adding an additional cup of pasta sauce to this recipe. It’s not dry without it, I just prefer my lasagna saucey! And I loved the balance of italian sausage with ground beef but feel free to use a full pound of either or if you don’t like mixing the two.
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HELPFUL TIPS & SUBSTITUTIONS:

What Can I Use Instead of Ricotta Cheese?

This recipe uses ricotta cheese, mozzarella cheese and parmesan cheese. You can also substitute them for processed cheese, cheddar cheese, feta cheese, and any other melty cheese you have at hand.

What Can I Use Instead of Ground Beef?

Ground chicken and ground turkey meat are two good alternatives to ground beef. They are both lean meats, and are full of protein too.

What Else Can I Add to the Sheet Pan Lasagna?

Based on your personal preference and what you have at hand, you can experiment with a lot of different layers. Sliced mushrooms, bell peppers, zucchini and carrots are great additions to this easy lasagna dish.

Can I Prep it in Advance?

Yes! The best part about this recipe is that you can make it days in advance, cover it up with cling wrap and freeze it until you’re ready to bake it.

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Try Some of My Other Favorite Dinner Recipes

Sheet pan lasagna with a piece cut out of the baking sheet and a spatula.
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Sheet Pan Lasagna


2.93 from 39 votes
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 12 Pieces
Calories 464 kcal
This sheet pan lasagna is ridiculously easy to put together, and is your favorite comfort food in an easy to eat (and make) format!

EQUIPMENT

  • 1 Microwave Oven
  • 1 13X18 Sheet Pan

INGREDIENTS
  

  • 16 ounces Lasagna Noodles, (broken into 2-inch piece)
  • 1/2 lb Ground Beef
  • 1/2 lb Italian Sausage
  • 1 pc Yellow Onion, (diced)
  • 2 tbsp Garlic, (minced)
  • 1 jar Pasta Sauce
  • 2 tsp Italian Seasonings
  • 1 tsp Salt and Pepper, (to taste)
  • 2 cups Ricotta Cheese
  • 8 ounces Spinach, (frozen but dethawed and drained well)
  • 2 cups Grated Mozzarella Cheese, (divided)
  • 2 cups Grated Parmesan Cheese, (divided)

INSTRUCTIONS

  • In a large pot boil the lasagna noodles (broken into 2- inch pieces) to al dente. Drain and pour into a large mixing bowl and set aside.
  • Preheat the oven to 350° F.
  • In a large skillet, cook the ground beef, sausage, onion and garlic over medium heat until browned. Drain off any excess fat and return to the pan.
  • Stir in the pasta sauce, Italian seasoning, salt, and pepper. Bring to a simmer and let cook for 10 minutes.
  • While the sauce is simmering, in a separate bowl, mix together the ricotta cheese, dethawed and drained spinach, and some salt and pepper to taste. Set aside.
  • Once done cooking, pour the meat sauce into the large bowl with the cooked pasta and mix together. Then add 1 cup mozzarella cheese, and 1 cup parmesan cheese and combine.
  • Lightly spray a 13X18 sheet pan with non-stick cooking spray.
  • Pour all the lasagna noodles, sauce and cheese mixture onto the baking sheet and spread out evenly.
  • Next, dollop on your ricotta mixture all over the top.
  • Then top with the remaining grated mozzarella cheese and parmesan cheese.
  • Bake for 35-40 minutes or until the cheese is golden brown and bubbly.
  • Let the lasagna cool for 10 minutes before serving.

NOTES

Reheat & Storage Instructions & Notes:
  • The store leftover sheet pan lasagna, let it cool to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3 to 4 days. You can also wrap it well in plastic wrap or aluminum foil and freeze it for up to three months. When ready to eat, or before repeating it in the oven or microwave.
  • This recipe is delicious and feeds an army! If you LOVE sauce, I would recommend adding an additional cup of pasta sauce to this recipe. It’s not dry without it, I just prefer my lasagna saucey! And I loved the balance of italian sausage with ground beef but feel free to use a full pound of either or if you don’t like mixing the two.
Other FAQ Suggestions:
  • What Can I Use Instead of Ricotta Cheese? You can also substitute them for processed cheese, cheddar cheese, feta cheese, and any other melty cheese you have at hand.
  • What Can I Use Instead of Ground Beef? Ground chicken and ground turkey meat are two good alternatives to ground beef.
  • Can I Prep it in Advance? Yes! cover it up with cling wrap and freeze it until you’re ready to bake it.

NUTRITION

Serving: 12piecesCalories: 464kcalCarbohydrates: 37gProtein: 26gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 75mgSodium: 1073mgPotassium: 556mgFiber: 3gSugar: 3gVitamin A: 2441IUVitamin C: 10mgCalcium: 429mgIron: 3mg
Course Dinner
Cuisine American
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles

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