Easy Cheesy Sheet Pan Lasagna

This sheet pan lasagna takes all the cozy flavors of classic lasagna and transforms them into a unique, fuss-free dinner that’s perfect for serving a crowd. Baking it on a sheet pan means you get more crispy edges, more cheesy topping, and easy slicing. The best part is that the slices hold together much better than traditional lasagna!

Easy Sheet Pan Lasagna Recipe

• So simple to assemble! Just layer and bake, no fiddling with endless layering or trying to scoop slices of lasagna out of deep pans.
• Loaded with flavor! Rich meat sauce, creamy pesto ricotta, and melty mozzarella are layered between al dente lasagna noodles for the ultimate comfort food.

Ingredients for Sheet Pan Lasagna

• Lasagna Noodles: Form the base of the lasagna. You can use regular, whole wheat, or even no-boil noodles (just skip the pre-cooking step).
• Ground Beef (85/15): Adds savory richness and flavor. Ground turkey or Italian sausage work well as a substitute.
• Garlic: Fresh garlic enhances the sauce’s flavor. Garlic powder can be used instead.
• Italian Seasoning: Brings classic herb flavor. Use a mix of dried oregano, dried basil, and dried thyme if you don’t have Italian seasoning.
• Tomato Paste: Intensifies the tomato flavor and adds depth. You can omit if you don’t have any on hand.
• Pasta Sauce (or Marinara Sauce): The main sauce component. Homemade or store-bought works. Choose your favorite brand. Add crushed red pepper flakes for a kick of heat!
• Whole Milk Ricotta Cheese: Creates the creamy layer. Stick with whole milk ricotta instead of part-skim for the best flavor and texture. Cottage cheese can be used as well.
• Parmesan Cheese: Adds sharp, salty flavor. Asiago or Romano work as alternatives.
• Basil Pesto: Brings a fresh, herby richness to the creamy ricotta mixture. You can use my easy homemade pesto or store-bought.
• Egg: Helps bind the ricotta mixture so it holds its shape when sliced.
• Mozzarella Cheese: Melts beautifully for that gooey topping. Use whole milk for the best texture and flavor.

How to Make Sheet Pan Lasagna

Cook the noodles until 2 minutes less than package directions, then toss in olive oil and set aside to cool.

Brown the beef in a large sauté pan over medium-high heat with salt and pepper until cooked through.

Add the aromatics – garlic, Italian seasoning, and tomato paste – and cook for about 1 minute.

Stir in the sauce and let it simmer gently while preparing the ricotta mixture.

Make the filling by adding ricotta, Parmesan, pesto, egg, salt, and pepper to a medium bowl.

Mix until well combined and creamy.

Assemble the lasagna by spreading 2 cups of meat sauce on the bottom of a rimmed baking sheet. Arrange half the noodles in a slightly overlapping layer.

Layer the ricotta mixture evenly over the noodles.

Add 2 cups of sauce, then top with remaining noodles.

Spread the remaining sauce evenly on top of the noodles.

Finish by sprinkling with mozzarella cheese.

Bake uncovered at 375 degrees for 25–30 minutes, until the cheese is golden in spots. Let rest for 5 minutes and garnish with parsley.

Tips for Making Sheet Pan Lasagna

• Don’t overcook the noodles before baking. They’ll finish cooking in the oven, and you want them to have a toothsome bite and hold up to the cheesy filling and sauce.
• Use a sturdy rimmed baking sheet to prevent the lasagna from spilling over.
• For extra crispy cheese edges and browned cheese on top, broil for the last 1–2 minutes.
• Let the lasagna rest before slicing to help it hold its shape. Just 5 minutes or so is perfect!

Make-Ahead Instructions

• Assemble the lasagna completely, cover tightly with foil, and refrigerate for up to 24 hours.
• Bake as directed, adding an extra 5–10 minutes to the bake time to account for the colder temperature.

Storing Leftovers

Store cooled lasagna slices in an airtight container in the refrigerator for up to 4 days.

Freezing Sheet Pan Lasagna

• Freeze in portions or whole for up to 3 months.
• Wrap tightly in plastic wrap and foil before freezing.
• Thaw overnight in the refrigerator before reheating.

Reheating Sheet Pan Lasagna

• Reheat individual portions in the microwave until heated through.
• Or place in a 350-degree oven, covered with foil, for 15–20 minutes or until warm.

Serving Suggestions

• crispy homemade garlic bread
• Caprese garlic cheese bread
• olive cheese bread
• simple house salad
• Caprese flat bread

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