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Sheet Pan Lasagna

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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!

  • Author: Kylie
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Main Dish
  • Method: Stove Top + Oven
  • Cuisine: American/Italian

Ingredients

Units Scale
  • 1 pound lasagna noodles
  • 1 pound ground beef (85/15)
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 tablespoon tomato paste
  • 32 ounce jar pasta sauce (or marinara sauce)
  • 15 ounce whole milk ricotta cheese
  • 5 ounces grated Parmesan cheese
  • 2/3 cup basil pesto
  • 1 large egg
  • 8-12 ounces shredded whole milk mozzarella cheese
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley for garnish

Instructions

  1. Cook lasagna noodles 2 minutes less than the package recommends. Toss in olive oil and set aside to cool.
  2. Heat oven to 375 degrees.
  3. Heat a large saute pan over medium-high heat and add ground beef along with a couple pinches of salt and pepper. Cook, crumbling with a spatula until browned and cooked through.
  4. Add garlic, Italian seasoning, and tomato paste, and cook for another minute or so.
  5. Stir in pasta sauce and simmer gently while you’re prepping the other ingredients.
  6. Combine the ricotta cheese, Parmesan cheese, pesto, egg, and a couple large pinches of salt and pepper in a medium bowl.
  7. Spread 2 cups of meat sauce across the bottom of a rimmed baking sheet. Add half the noodles in a single layer, slightly overlapping them until you’ve covered the bottom of the pan.
  8. Spread the ricotta mixture in an even layer across the noodles. Ladle 2 cups of sauce over the cheese.
  9. Top with the remaining lasagna noodles.
  10. Add the remaining meat sauce in an even layer. Top with the shredded mozzarella cheese.
  11. Bake, uncovered, for 25-30 minutes or until the cheese on top starts to turn golden brown in spots.
  12. Let rest for 5 minutes. Garnish with fresh chopped parsley and Parmesan and enjoy!
  13. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

  • 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!

Nutrition

  • Serving Size: 1 slice of lasagna
  • Calories: 444
  • Sugar: 5.8 g
  • Sodium: 906.8 mg
  • Fat: 17.5 g
  • Carbohydrates: 39.1 g
  • Fiber: 5.7 g
  • Protein: 29.6 g
  • Cholesterol: 69.8 mg

Find it online: https://midwestfoodieblog.com/cheesy-sheet-pan-lasagna/