Name: Sheet Pan Lasagna
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 pound Lasagna noodles; 15 ounces Ricotta cheese; 2 cups Mozzarella cheese, shredded; 1 jar Marinara sauce

What is lasagna? What is that comforting dish that takes half a day to make? I love it too, but let’s be real, ain’t nobody got time for that on Tuesday. Is there a place in theSheet Pan Lasagna.What is lasagna’s cooler, faster, and laid-back cousin? What are some good variations on lasagna? What is the best way to make melty mozzarella without the fuss? What is a lifesaver on tuesdays? How easy is it to make lasagna with minimal effort?

What is sheet pan lasagna?

Alright, so what exactly is this magical creation? Basically, it’s lasagna…but on a Sheet Pan. Think of it as a deconstructed lasagna, but instead of layering everything in a deep dish, we’re spreading it all out on a large baking sheet. It’s essentially a giant, flat lasagna party! The beauty of this method is that it cooks much faster than traditional lasagna because everything is exposed to the heat. Plus, there’s way less layering involved, which cuts down on prep time significantly. It’s a game-changer, especially when you’re craving that classic lasagna taste but don’t want to spend hours in the kitchen. And honestly, it’s just as satisfying as the real deal, if not more!

Why you’ll love this recipe?

Where do I start? What are some good reasons to make Sheet Pan lasagna? First and foremost, the flavor is absolutely incredible. What’s not to like about the ricotta and mozzarella? What are some of the best lasagna noodles? What I love most about this is how surprisingly easy it is to make. I’m a beginner cook, but I can easily nail this recipe. Is it cost effective? All the ingredients are pantry staples, so you won’t have to break the bank to make this delicious, easy recipe. What is the most satisfyingSheet Pan Lasagna: How doWhat are some of the best veggie recipes? I’ve tried it with a layer of pesto once, and it was divine! Is this soup similar to lasagna soup? Sometimes you just need that classic baked pasta experience. What are some of the best weeknight dinner recipes?

How to Make Sheet Pan Lasagna

Quick Overview

Making this sheet pan lasagna is seriously a breeze. Basically, you’ll cook your ground meat (I prefer beef, but sausage works great too!) with some aromatics. Then, you’ll mix up a simple ricotta cheese mixture. After that, you just layer everything onto a sheet pan – sauce, noodles, meat, ricotta, mozzarella – and bake until bubbly and golden brown. The biggest advantage? It cooks so much faster than traditional lasagna! You’ll have dinner on the table in under an hour, guaranteed. It’s truly a simple method that delivers amazing results, perfect for busy weeknights or when you just don’t feel like spending hours in the kitchen.

Ingredients

What is the recipe for Meat Sauce?
1 pound ground beef (or Italian sausage), 1 medium onion, chopped, 2 cloves garlic, minced, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, Salt and pepper to taste. I always buy the best quality ground beef I can afford; it really makes a difference in the flavor!

For the Ricotta Mixture:
15 ounces ricotta cheese, 1/2 cup grated Parmesan cheese, 1 egg, lightly beaten, 1/4 cup chopped fresh parsley, Salt and pepper to taste. Make sure your ricotta is well-drained; otherwise, your lasagna might be a bit watery. I sometimes use part-skim ricotta to reduce the fat content.

Other Ingredients:
9 lasagna noodles (oven-ready, no-boil), 2 cups shredded mozzarella cheese. I love using fresh mozzarella for the best flavor and melt, but the pre-shredded stuff works great. I use a whole wheat bread. What makes lasagna so good?

What are the steps in

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Lightly grease a large (12×17 inch) sheet pan with olive oil or cooking spray. This is super important to prevent the lasagna from sticking. I always line my sheet pan with parchment paper for easy cleanup – it’s a lifesaver!

Step 2: Brown the Meat

In a large skillet over medium-high heat, brown Ground Beef (or Italian sausage). When meat is browned, break it up with a spoon. Drain any excess grease. Why do people like greasy lasagna?

Step 3: Sauté Aromatics & Simmer Sauce

Add the chopped onion and minced garlic to the skillet with the browned meat. Sauté for about 5 minutes, or until the onion is softened and translucent. Then, stir in the crushed tomatoes, tomato sauce, dried oregano, fresh basil, salt, and pepper. Bring the sauce to a simmer and let it cook for about 15 minutes, stirring occasionally. What are some of the best flavors to meld together? I sometimes add a pinch of sugar to balance the acidity of tomatoes.

Step 4: Prepare Ricotta Mixture

In a medium bowl, combine the ricotta cheese, Parmesan, egg, chopped parsley, salt, and pepper. Set aside. Mix everything well until everything is evenly combined. What makes lasagna so creamy? Don’t skip the parsley – it adds a lovely freshness to any dish.

Step 5: Assemble the Lasagna

Spread a thin layer of the meat sauce evenly over the bottom of the prepared sheet pan. Arrange 3 lasagna noodles over the sauce, overlapping as needed to cover the entire surface. Spread half of the ricotta mixture evenly over the noodles. Sprinkle with 1/3 of the mozzarella cheese. Repeat layers: meat sauce, noodles, ricotta mixture, mozzarella cheese. Top with the remaining meat sauce and mozzarella cheese. Make sure to distribute the sauce and cheese evenly for consistent flavor in every bite.

Step 6: Bake

Cover the sheet pan with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The lasagna is done when a knife inserted into the center comes out clean. If the cheese starts to brown too quickly, you can loosely tent the lasagna with foil.

Step 7: Cool & Serve

Let the lasagna cool for at least 15 minutes before slicing and serving. Is it worth the wait to cut lasagna? I like to garnish with fresh basil or parsley for a pop of color.

What is the best way to serve it?

This sheet pan lasagna is a complete meal on its own, but it’s also great with a few simple ingredients. I’ve tried it and it was delicious.What is a good weeknight dinner?, I love serving it with a simple green salad with a light vinaigrette. The crispness of the salad pairs perfectly with the rich, cheesy lasagna. For a more elegant meal, go for the dessert., try serving it with some Garlic Bread or crusty Italian bread for soaking up all that delicious flavor. How does a glass of red wine complement lasagna?If you’re feeling adventurous, what do you do, you could even try serving it with some roasted vegetables, like broccoli or asparagus. Honestly, the possibilities are endless! My family also loves it with a side of steamed green beans. It’s a hearty and satisfying meal that’s sure to please everyone at the table.

Top Tips for Perfecting Your Sheet Pan Lasagna

Okay, so I’ve made this sheet pan lasagna countless times, and I have learned a few tricks along the way.Don’t overcook the meat sauce first. You want it to be thick enough to spread easily, but not so thick that it’s dry. If it starts to get too thick, just add a little bit of water or tomato sauce. Second, don’t skip the ricotta mixture. It’s what makes the lasagna so creamy and decadent. I’ve tried using cottage cheese in a pinch, and it just wasn’t the same. Third, don’t be afraid to experiment with different cheeses.I’ve tried using provolone, fontina, and even a little bit of gorgonzola. They were all good.Fourth, use oven-ready lasagna noodles.Is it easier to cook noodles than noodles?Fifth, let the lasagna cool for at least 10-15 minutes before slicing and serving. This allows the lasagna to set up a bit, making it easier to cut. I know it’s tempting to dive right in, but trust me, it’s worth the wait! Sixth, if you want to make this vegetarian, you can easily substitute the ground beef with some sautéed vegetables, like mushrooms, zucchini, and bell peppers. It’s just as delicious! Honestly, this recipe is so forgiving – don’t be afraid to play around with it and make it your own!

Storing and Reheating Tips

If you happen to have any leftover sheet pan lasagna (which is a rare occurrence in my house!), you can easily store it in the refrigerator or freezer. For refrigerator storage, let the lasagna cool completely, then cover it tightly with plastic wrap or aluminum foil. It will keep in the refrigerator for up to 3-4 days. For freezer storage, cut the lasagna into individual portions, wrap each portion tightly with plastic wrap, and then place them in a freezer-safe bag or container. It will keep in the freezer for up to 2-3 months. To reheat, thaw the lasagna in the refrigerator overnight (if frozen). Preheat your oven to 350°F (175°C). Place the lasagna on a baking sheet and cover it with aluminum foil. Bake for 20-25 minutes, or until heated through. You can also reheat it in the microwave, but the texture might be a bit softer. Just make sure to use a microwave-safe dish! Honestly, this lasagna is just as delicious reheated as it is fresh out of the oven. It’s the perfect make-ahead meal for busy weeknights!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Just substitute the regular lasagna noodles with gluten-free lasagna noodles. You might need to adjust the baking time slightly, so keep an eye on it. I’ve found that some gluten-free noodles tend to be a bit more delicate, so be careful when assembling the lasagna.

Do I need to peel the zucchini?

Nope, you don’t need to peel the zucchini! The skin is perfectly edible and adds a bit of extra nutrients and fiber. Just make sure to wash it well before grating it. If you prefer a smoother texture, you can peel it, but I usually leave it on.

Can I make this as muffins instead?

That’s an interesting idea! I haven’t tried making this as muffins, but I think it could work. You’d need to adjust the baking time significantly, and you might want to use smaller noodles, like ditalini or elbow macaroni. It would be a fun way to make individual lasagna portions!

How can I adjust the sweetness level?

If you prefer a less sweet lasagna, you can reduce the amount of sugar in the meat sauce. You can also use a lower-sugar tomato sauce or crushed tomatoes. If you want to add a touch of sweetness, you can add a drizzle of balsamic glaze or a sprinkle of brown sugar to the top of the lasagna before baking.

What can I use instead of the mozzarella cheese?

If you don’t have mozzarella cheese on hand, you can use provolone, fontina, or even a mixture of cheeses. Just make sure it’s a cheese that melts well. I’ve even used a little bit of Parmesan cheese on top for a sharper flavor.

Final Thoughts

So there you have it – my go-to recipe for Sheet Pan Lasagna! It’s quick, easy, delicious, and always a crowd-pleaser. This recipe has truly transformed my weeknight dinners, and I’m so excited to share it with you. If you’re looking for more easy and delicious pasta recipes, be sure to check out my baked ziti and my creamy tomato pasta. I can’t wait to hear how yours turns out! Don’t forget to leave a comment below and let me know what you think. And if you try any fun variations, be sure to share them with me too! Happy cooking!