Sheet Pan Lasagna Recipe

I absolutely adore making this Sheet Pan Lasagna Recipe whenever I want all the comforting layers and bold flavors of traditional lasagna, but without the fuss and time-consuming assembly. To me, this dish is the perfect blend of rich meat sauce, creamy ricotta, and melty mozzarella that comes together effortlessly on one simple baking sheet. It’s a total crowd-pleaser with minimal cleanup, making it my go-to for family dinners or casual gatherings where everyone craves something hearty and delicious.

Why You’ll Love This Sheet Pan Lasagna Recipe

What really makes this dish stand out for me is how it balances incredible flavor with ease of preparation. The meat sauce is rich and savory, with garlic and Italian seasoning offering that classic lasagna taste, while the pesto mixed into the ricotta cheese adds a fresh, herby twist that brightens up every bite. The mozzarella on top melts perfectly golden and bubbly, giving every slice that irresistible ooey-gooey appeal. It’s just like lasagna, but so much simpler and faster to put together.

I also love how this Sheet Pan Lasagna Recipe makes feeding a crowd or prepping ahead for the week so straightforward. Instead of fussing with multiple layers in a deep dish, everything spreads out evenly on a rimmed sheet pan, which means it bakes faster and slices into generous portions effortlessly. This recipe works wonderfully for busy weeknights, potlucks, or even holiday meals when you want your guests to feel cozy without you being stuck in the kitchen all day. I’m always impressed by how much my family and friends enjoy it, making it a total winner every time.

Ingredients You’ll Need

The image shows different ingredients for making lasagna arranged neatly on a white marbled surface. There are 8 sheets of yellow pasta with wavy edges placed in the center. To the left, raw red ground beef sits on white parchment paper, next to a small white bowl with dried green herbs and another small white bowl holding a raw egg with an orange yolk. Above the pasta, a white bowl filled with finely chopped white garlic pieces sits next to a small white bowl full of shredded light yellow Parmesan cheese. To the right of the pasta, a big white plate holds a large pile of shredded white mozzarella cheese, and in front of it, a clear glass bowl contains a creamy white ricotta cheese. In front of the ricotta is a small white bowl packed with dark green pesto sauce. On the far right, a white bowl with a spout is filled with bright red pasta sauce, and above it is a very small white bowl with a dollop of thick red tomato paste. The items are all clearly labeled, and the photo was taken with an iphone --ar 4:5 --v 7

Every ingredient here is simple but essential, each bringing its own special contribution to the texture, flavor, and color that makes this dish shine. From the creamy ricotta blend to the fragrant basil pesto, every component is a building block of deliciousness.

Lasagna noodles: I cook them slightly under al dente so they hold up perfectly in the sheet pan without getting mushy.
Ground beef: Provides that hearty, savory backbone for the meat sauce with just the right amount of fat to keep it juicy.
Garlic: Fresh minced garlic adds aromatic depth that wakes up the whole sauce.
Italian seasoning: A blend of herbs that creates that classic Italian flavor profile I love in lasagna.
Tomato paste: Intensifies the richness and color of the pasta sauce.
Pasta sauce or marinara: The base of the meat sauce that ties all the flavors together beautifully.
Ricotta cheese: Whole milk ricotta keeps the filling creamy and rich but light enough to layer easily.
Parmesan cheese: Adds sharp umami flavor and helps bind the ricotta filling.
Basil pesto: Provides a fresh, vibrant punch of herbal goodness mixed right into the cheese layer.
Egg: Helps set the ricotta mixture so it slices nicely.
Shredded mozzarella cheese: The star on top that melts to bubbly, golden perfection.
Salt and freshly cracked pepper: For seasoning each layer just right.
Fresh chopped parsley: A bright garnish that adds color and freshness on top.

Directions

Step 1: Bring a large pot of salted water to boil and cook the lasagna noodles about 2 minutes less than package instructions so they remain firm. Toss them in a bit of olive oil once drained to prevent sticking and set aside to cool while preparing the sauce.

Step 2: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to get it ready for baking.

Step 3: Heat a large sauté pan over medium-high heat and add the ground beef with a couple pinches of kosher salt and fresh cracked pepper. Cook, breaking up the meat into crumbles with a spatula, until fully browned and cooked through.

Step 4: Stir in the minced garlic, Italian seasoning, and tomato paste, cooking for about one more minute until fragrant and well combined with the beef.

Step 5: Pour in the pasta sauce and reduce the heat to let it simmer gently, thickening slightly while you prepare the ricotta mixture.

Step 6: In a medium bowl, combine the whole milk ricotta, grated Parmesan, basil pesto, large egg, and season with a couple large pinches of salt and pepper. Stir until smooth and evenly mixed.

Step 7: Spread about 2 cups of the meat sauce evenly over the bottom of a rimmed baking sheet to create the first layer of flavor.

Step 8: Lay half of the cooked lasagna noodles in a single overlapping layer on top of the sauce, covering the pan’s bottom.

Step 9: Evenly spread the ricotta mixture over the noodles, smoothing it out gently for a creamy layer.

Step 10: Ladle another 2 cups of the meat sauce on top of the ricotta to keep things saucy and delicious.

Step 11: Add the remaining lasagna noodles as your next layer, again overlapping to cover the pan.

Step 12: Spread the rest of the meat sauce evenly over the final noodle layer, then generously top with the shredded mozzarella cheese.

Step 13: Place the pan uncovered in the preheated oven and bake for 25 to 30 minutes, or until the mozzarella melts and starts to brown in golden spots.

Step 14: Remove from oven and let your sheet pan lasagna rest for about 5 minutes. This step allows everything to set for easier slicing.

Step 15: Garnish liberally with freshly chopped parsley and a sprinkle of Parmesan for a fresh, inviting finish. Serve warm and enjoy every comforting bite!

Servings and Timing

This recipe makes about 12 generous servings, making it perfect for a large family meal or a dinner party. Prep time takes around 20 minutes, largely for noodle cooking and assembling the layers. The baking time is approximately 25 to 30 minutes, and you’ll want to allow about 5 minutes of resting before serving. All told, you’re looking at roughly 1 hour from start to finish—much faster than traditional layered lasagna but just as satisfying.

How to Serve This Sheet Pan Lasagna Recipe

A large rectangular white baking dish holds a freshly baked lasagna with visible layers. The bottom layer consists of wide, yellow pasta sheets with ruffled edges. On top of the pasta, there is a thick layer of deep red tomato sauce embedded with small pieces of brown cooked meat. The top layer is thick, creamy melted cheese, golden brown in spots from baking, covering the lasagna evenly with smooth and bubbly texture. The baking dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love pairing this sheet pan lasagna with a crisp green salad tossed lightly with lemon vinaigrette to bring a fresh contrast to the rich, cheesy casserole. Garlic bread or a warm baguette on the side is always a crowd favorite for mopping up any leftover sauce on your plate. For a vegetable side, roasted broccoli or sautéed green beans work wonderfully to balance out the meal.

Presentation-wise, a sprinkle of fresh parsley adds just the right pop of color and freshness when serving straight from the pan. I often slice big square portions directly onto plates to showcase those layers of tender noodles, creamy ricotta, and golden mozzarella. If I’m entertaining, I’ll bring the whole sheet pan to the table for a family-style meal—that way everyone serves themselves their ideal portion size.

When it comes to drinks, I’m a fan of pairing this lasagna dish with a medium-bodied red wine like Chianti or a Sangiovese to match the tomato-and-herb flavors beautifully. For non-alcoholic options, a sparkling water with a slice of lemon or a chilled iced tea keeps things refreshing without overpowering the food. This recipe is ideal for cozy weeknight dinners, casual weekends, and any occasion where hearty, comforting food is appreciated. I always recommend serving it warm for the best cheese pull and texture!

Variations

I often like to customize this Sheet Pan Lasagna Recipe depending on what I have on hand or dietary preferences. For example, swapping out the ground beef for ground turkey or Italian sausage offers a slightly different flavor profile but keeps the dish just as hearty. If you prefer a vegetarian option, omit the meat entirely and load the sauce with sautéed mushrooms, zucchini, spinach, or eggplant for a garden-fresh twist.

For those who need gluten-free options, I’ve found that using no-boil gluten-free lasagna noodles works perfectly in the pan without sacrificing texture. To make it vegan, you can substitute the ricotta cheese with a tofu-based ricotta or cashew cheese, use a vegan mozzarella alternative, and opt for plant-based ground “meat” or lentils in the sauce. The pesto can also be made vegan by skipping the cheese or using a vegan Parmesan substitute.

Finally, I’ve experimented with different cooking methods for this recipe—I sometimes start it on the stove-top in a covered skillet to warm through, then finish it under the broiler to get that melting bubbly cheese crust in minutes. No matter the variation, this recipe adapts beautifully, so don’t hesitate to make it your own!

Storage and Reheating

Storing Leftovers

Leftover sheet pan lasagna stores wonderfully in the fridge for up to 4 days. I usually transfer portions into airtight containers or cover the baking sheet tightly with plastic wrap and foil. This ensures it stays moist and flavorful without drying out.

Freezing

This recipe freezes well if you want to save portions for later. Once completely cooled, I slice it into squares, place parchment paper between layers to prevent sticking, and store the pieces in a freezer-safe airtight container or heavy-duty freezer bag. It keeps best for up to 3 months. To thaw, move the portion to the fridge overnight before reheating.

Reheating

To reheat, I prefer warming leftovers in the oven at 350 degrees Fahrenheit, covered with foil to retain moisture, for about 15 to 20 minutes until heated through. This method helps maintain the texture of the noodles and cheese much better than microwaving, which can sometimes make it rubbery or dry. If you need a quicker method, microwaving on medium power with a damp paper towel cover works, but I recommend finishing briefly under the broiler to refresh the cheese topping.

FAQs

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

Yes! No-boil noodles are a convenient option that simplifies the prep even more. Just be sure to spread enough sauce between layers to help the noodles soften while baking. Sometimes adding a little extra sauce on top helps ensure the noodles cook through perfectly.

Is it possible to make this recipe ahead of time?

Absolutely! You can assemble the entire lasagna in the sheet pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. This makes it great for prepping dinner in advance or entertaining guests. Just add a few extra minutes to the baking time if baking straight from the fridge.

What can I do to make this recipe vegetarian or vegan?

For a vegetarian version, simply omit the ground beef and use vegetables like mushrooms, spinach, or zucchini in the sauce. For a vegan take, swap ricotta for cashew-based cheese, use vegan mozzarella, and select a plant-based meat substitute or lentils. Also, make sure your pasta sauce and pesto don’t contain any animal products.

Can I double this recipe for a larger crowd?

Yes, you can! You’ll just need a larger sheet pan or use two pans. Make sure to spread everything out evenly and keep the layers thin enough so the lasagna cooks thoroughly and evenly. Bake time should remain similar but keep an eye on the cheese to avoid burning.

How do I get a crispy cheese topping?

To achieve that perfect bubbly and golden cheese crust, bake uncovered towards the end and consider broiling for 1-2 minutes. Watch carefully to prevent scorching. Using whole milk mozzarella or a blend with provolone also helps develop a nicely browned, flavorful top.

Conclusion

I truly hope you’ll give this Sheet Pan Lasagna Recipe a try soon because it combines everything I love about lasagna with effortless prep and minimal cleanup. It’s warm, comforting, and delicious enough to satisfy everyone at your table, whether it’s a busy weeknight or a special occasion. Trust me, once you make it, this one-pan wonder will become one of your favorite lasagna recipes too!