Sheet Pan Lasagna

I don’t know about you, but traditional lasagna always felt like a special occasion kind of meal. It’s hearty, comforting, and always a crowd-pleaser—but goodness gracious, it can be a project.

That’s a lot on a week night.

Well, this sheet pan (or baking dish) lasagna gives you all the flavor and satisfaction of the classic dish—meaty sauce, creamy cheese, tender pasta—but in less time, with fewer dishes, and a whole lot more flexibility.

It’s kind of like lasagna meets baked ziti, meets “I actually have time to make this.”

Ingredients:

For the Meat Sauce:

• 1 lb ground beef (or Italian sausage)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (24 oz) jar of marinara sauce
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

For the Ricotta Mixture:

• 1½ cups ricotta cheese
• 1 egg
• ½ teaspoon garlic powder
• ¼ cup grated Parmesan
• Salt and pepper to taste

Other:

• 8–10 oven-ready lasagna noodles (the no-boil kind)
• 2 cups shredded mozzarella cheese
• Chopped fresh parsley or basil (optional, for garnish)
• Olive oil or nonstick spray for greasing the pan

Instructions:

1. Preheat the oven to 400°F (204°C). Lightly grease a rimmed sheet pan (about 9×13 or 10×15 works great).
2. Brown the meat: In a skillet over medium heat, cook the ground beef and chopped onion until browned. Add garlic and cook another minute. Drain excess fat.
3. Add the sauce: Stir in marinara and Italian seasoning. Simmer for 5 minutes, then season to taste with salt and pepper.
4. Mix the ricotta filling: In a bowl, stir together ricotta, egg, garlic powder, Parmesan, and a pinch of salt and pepper.
5. Assemble the lasagna:
   • Spread a thin layer of meat sauce on the bottom of the sheet pan.
   • Layer oven-ready noodles across the sauce (you may need to break a few to fit).
   • Dollop and gently spread half the ricotta mixture over the noodles.
   • Add more meat sauce, then sprinkle with mozzarella.
   • Repeat the layers until you’ve used everything up, ending with mozzarella on top.
6. Cover with foil and bake for 25 minutes. Then remove foil and bake another 5–7 minutes until bubbly and golden on top.
7. Let it rest for 5–10 minutes before slicing. Garnish with fresh herbs if desired.

Tips & Swaps

• No oven-ready noodles? Boil regular lasagna noodles until just al dente, then proceed.
• Make it vegetarian: Swap the meat for sautéed mushrooms, spinach, or zucchini.
• Batch it: This freezes beautifully—just cool completely, then wrap in portions for future meals.

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