Name: Easy Sheet Pan Lasagna Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 16 ounces lasagna noodles (broken into 2-inch pieces); 1 tablespoon Italian seasoning; Salt and pepper to taste; 1 pound ground beef; 1/2 pound Italian sausage; 1 shallot, diced; 2 garlic cloves, minced; 2 cups spinach; 2 cups ricotta cheese; 2 cups mozzarella cheese, shredded and divided; 1 cup parmesan cheese, grated; 1 tablespoon olive oil; 4 cups jarred marinara sauce; Fresh basil, chopped (for garnish)

Jump to Recipe· 4.3 from 20 reviews

If you’ve ever wanted all the comforting layers of classic lasagna but without the fuss of layering and multiple dishes, then this Easy Sheet Pan Lasagna Recipe is about to become your new go-to. It’s brilliant in its simplicity: broken noodles tossed in a rich meat and marinara sauce, layered with creamy ricotta and spinach, then baked right on one pan for a bubbly, golden finish. This dish serves a crowd effortlessly, blending hearty Italian flavors with a shortcut that still feels homemade and special. Once you try this method, you’ll wonder how you ever made lasagna any other way!

Ingredients You'll Need

The image shows a silver metal colander filled with cooked ravioli pasta. The ravioli pieces are square with a light yellow color, some having ruffled edges while others have straight edges. The pasta looks soft and slightly wet with small drops of water on and around them. The colander has small holes evenly spaced around it and is set on a surface with a white marbled texture. The lighting reveals the smooth, slightly shiny texture of the pasta photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but powerful, each playing a key role in building layers of flavor, texture, and vibrant color that make this sheet pan lasagna so irresistible.

16 ounces lasagna noodles (broken into 2-inch pieces): Using smaller noodle pieces makes for even, easy-to-bake layers without the hassle of full sheets.
1 tablespoon olive oil: Adds richness and helps brown the meat beautifully.
1 shallot, diced: A mild onion flavor that melts into the sauce for sweetness and depth.
2 garlic cloves, minced: Infuses the meat sauce with that classic aromatic bite.
1 pound ground beef: Provides hearty, savory flavor and satisfying texture.
½ pound Italian sausage: Brings a lovely spiced kick that complements the beef perfectly.
4 cups jarred marinara sauce: The tomatoey base that ties all the ingredients together with balanced acidity and herbs.
1 tablespoon Italian seasoning: A blend of herbs that elevates the sauce’s complexity.
Salt and pepper to taste: Essential to season every component just right.
2 cups spinach: Adds a fresh green element and subtle earthiness while boosting nutrition.
2 cups ricotta cheese: Creamy and mild, it softens the dish and contrasts with the hearty meat.
2 cups mozzarella cheese (shredded and divided): Melts into gooey goodness, with some stirred in and some sprinkled on top for that golden crust.
1 cup parmesan, grated: A sharp, nutty finish that gives the top layer extra flavor punch.
Fresh basil, chopped: Adds a bright, herbal aroma and fresh taste at the end.

How to Make Easy Sheet Pan Lasagna Recipe

Step 1: Boil the broken noodles

Start by breaking your 16 ounces of lasagna noodles into 2-inch pieces. This little trick simplifies layering and allows the noodles to cook evenly in the pan. Boil them according to the package instructions until al dente—this ensures they won’t get mushy during baking. Once done, drain and set aside so they’re ready to absorb all the saucy goodness later.

Step 2: Preheat oven and prepare pan

While the noodles cook, go ahead and preheat your oven to 350 degrees Fahrenheit. Grab a generous 12x17 sheet pan and give it a good spray with non-stick cooking spray. This will keep your lasagna from sticking and make clean-up a breeze—a win-win!

Step 3: Saute the spinach

In a medium skillet, toss in 2 cups of fresh spinach and sauté it over medium heat for 2 to 3 minutes. The spinach will quickly wilt and reduce in volume, which is perfect because it adds subtle earthiness and moisture without overwhelming the dish.

Step 4: Make the ricotta-spinach mixture

Transfer the wilted spinach to a bowl and mix it into 2 cups of creamy ricotta cheese. Season with a pinch of salt and pepper to bring out its gentle flavors. This creamy mixture will add lush pockets of tenderness throughout your sheet pan lasagna.

Step 5: Brown the meat and build the sauce

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground beef and ½ pound Italian sausage, cooking until there’s no pink left. Stir in the diced shallot and minced garlic, cooking another 3 minutes until fragrant and tender. Don’t forget to drain off excess grease before stirring in 4 cups of jarred marinara sauce, 1 tablespoon Italian seasoning, and salt and pepper to taste. This sauce anchors the whole dish with rich, meaty flavor and herby brightness.

Step 6: Combine noodles, sauce, and cheese

In a big mixing bowl, toss the cooked noodles into the meat sauce, coating them evenly with that luscious tomato goodness. Stir in half (1 cup) of your shredded mozzarella cheese to add gooey richness throughout the layers. This step ensures every bite is satisfying and cheesy.

Step 7: Assemble the lasagna on the sheet pan

Pour the meat and noodle mixture onto your prepared sheet pan, spreading it into an even layer. Next, spoon dollops of your ricotta and spinach mixture all over the top, distributing it evenly. Scatter the remaining mozzarella cheese and the grated parmesan across the surface to create that irresistible golden crust once baked.

Step 8: Bake and cool

Bake your assembled lasagna uncovered for 35 minutes, until the cheese is bubbly and beautifully browned. Then, let it cool slightly to set. Just before serving, sprinkle chopped fresh basil over the top for a fragrant, colorful finish that pulls everything together.

How to Serve Easy Sheet Pan Lasagna Recipe

The image shows a white pot filled with a thick reddish-brown sauce mixed with ground meat and pieces of tomato. The sauce has an uneven texture with chunks of meat and small bits of vegetables spread throughout. The sides of the pot are stained with splashes of the sauce, showing a rich and hearty consistency. The pot sits on a stove with a black base, and the background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil is the classic garnish for this Easy Sheet Pan Lasagna Recipe, adding bright, herbal notes and a pop of green that looks as great as it tastes. You can also add a drizzle of good-quality olive oil or a sprinkle of crushed red pepper flakes if you like a touch of heat.

Side Dishes

This lasagna shines when paired with simple, fresh sides like a crisp Caesar salad or garlic-roasted vegetables. A crunchy breadstick or warm focaccia also complements the rich, cheesy layers perfectly and rounds out your meal beautifully.

Creative Ways to Present

For a fun twist, serve your sheet pan lasagna with individual portions topped with a little extra fresh basil or parmesan. You could also turn leftovers into lasagna melts by placing slices on toasted bread with melted mozzarella. The versatility of this Easy Sheet Pan Lasagna Recipe means it can be casual family dinner fare or dressed up for guests effortlessly.

Make Ahead and Storage

Storing Leftovers

After cooling completely, cover the lasagna tightly with plastic wrap or foil and refrigerate. It will keep well for 3 to 4 days, making it perfect for meal prep or quick reheats throughout the week.

Freezing

If you want to save some for later, this recipe freezes beautifully. Wrap individual portions or the entire sheet pan with heavy-duty foil and a layer of plastic wrap, then freeze for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, pop portions into the microwave or warm them in a preheated oven at 350 degrees until heated through and bubbly. Cover with foil to prevent drying out and remove it near the end for that lovely melted cheese finish.

FAQs

Can I use no-boil noodles for this sheet pan lasagna?

This recipe relies on pre-cooked, broken pieces of lasagna noodles for even layering and texture, so no-boil noodles aren’t ideal here. Boiling makes sure the noodles soften properly and blend seamlessly with the sauce.

Is it possible to make this recipe vegetarian?

Absolutely! Simply skip the ground beef and sausage, and add extra vegetables like mushrooms, zucchini, or eggplant. Use a hearty marinara sauce and keep the ricotta and cheeses for that creamy texture.

Can I make this Easy Sheet Pan Lasagna Recipe gluten-free?

Yes, substitute regular lasagna noodles with gluten-free pasta broken into pieces. Just be sure to cook them according to package instructions and watch the baking time, as gluten-free pasta can sometimes be more delicate.

What’s the best way to get a crispy cheese topping?

Baking uncovered ensures the mozzarella and parmesan melt and brown nicely. For extra crispiness, you can broil for 2-3 minutes at the end—just watch carefully to avoid burning.

How long can leftovers be stored in the fridge?

Stored properly in an airtight container, leftovers are best enjoyed within 3 to 4 days for optimal taste and safety.

Final Thoughts

I can’t recommend this Easy Sheet Pan Lasagna Recipe enough for anyone who loves the classic flavors of lasagna but wants a much easier, quicker way to get the dish on the table. It’s perfect for feeding a crowd or making ahead for busy weeknights. The combination of robust meat sauce, creamy ricotta-spinach, and plenty of gooey cheese baked right in a single pan is pure comfort food magic. Give it a try and watch it become a permanent favorite in your recipe rotation!

Easy Sheet Pan Lasagna Recipe

Ingredients You'll Need