Name: Sheet Pan Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 tablespoons olive oil, divided; 2 garlic cloves, minced; 1/2 teaspoon crushed red pepper; 1 5-ounce container baby spinach, roughly chopped; 1 teaspoon salt, divided; 1 cup ricotta cheese; 1 pound ground beef; 1 onion, diced; 1 teaspoon Italian seasoning; 1 pound lasagna sheets, broken into 2-inch pieces; 1 25-ounce jar marinara sauce; 2 1/2 cups shredded low moisture mozzarella, divided; 1 1/2 cups freshly grated parmesan cheese, divided

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Last updated on December 24, 2025

There’s something heartwarming about the smell of lasagna wafting through the kitchen, isn’t there? It reminds me of family gatherings where laughter mingled with the rich aroma of bubbling cheese and savory meat. However, I still remember the first time I attempted to make traditional lasagna from scratch. I was filled with trepidation as I laid out the layers—worried it wouldn’t hold together or that I would forget a crucial ingredient. But once I got through that initial anxiety, I realized just how delicious and satisfying it could be. That experience taught me that cooking, like many things in life, is a journey filled with both challenges and rewards.

Now, the thought of making a layered lasagna can still feel a bit daunting for many home cooks. So many steps! So many pots to clean! But I’m here to assure you: making sheet pan lasagna is a game changer. This recipe is designed to be simple and stress-free, perfect for both seasoned chefs and those taking their first steps in the kitchen. If you’re wondering how to tackle this comforting dish, you’re in the right place.

1. Why I Love This Recipe of Sheet Pan Lasagna

What makes this sheet pan lasagna recipe truly special to me is how it brings people together. One of my fondest memories is serving this dish at a family reunion. With its crispy edges and gooey center, it quickly became a favorite. Unlike traditional lasagna that requires careful layering, this sheet pan approach cuts down on prep time and mess, making it perfect for anyone looking to enjoy a taste of home without the stress.

For beginner cooks, this recipe offers a sense of accomplishment without being overwhelming. The process is straightforward, allowing you to focus on the joy of creating something delicious. There’s a cozy satisfaction in pulling a bubbling dish out of the oven, the melted cheese glistening and the flavorful aroma enveloping your kitchen. Plus, this dish is not rigid; you can customize the flavors based on what you have on hand, making it even more approachable.

2. Ingredients You’ll Need for Sheet Pan Lasagna

The beauty of this recipe lies in its simplicity and flexibility. Here’s a breakdown of the ingredients you’ll need:

Essentials

4 tablespoons olive oil, divided: This will help sauté your veggies and prevent sticking while adding flavor.
2 garlic cloves, minced: For that aromatic depth that no Italian dish should be without.
1/2 teaspoon crushed red pepper: Just a hint of heat to elevate the flavors.
1 5-ounce container baby spinach, roughly chopped: Fresh spinach adds nutrients and color.
1 teaspoon salt, divided: Essential for flavor layering, it enhances every ingredient.
1 cup ricotta cheese: Creamy and rich, it introduces a luxurious texture.
1 pound ground beef: This will be the heartiness of your lasagna. Ground turkey or chicken are great substitutes.
1 onion, diced: Sweet caramelized onion adds depth.
1 teaspoon Italian seasoning: A blend of herbs to bring that quintessential Italian flavor.
1 pound lasagna sheets, broken into 2-inch pieces: Using broken sheets simplifies layering and allows them to cook evenly.
1 25-ounce jar marinara sauce: The base flavor that ties everything together.
2 1/2 cups shredded low moisture mozzarella, divided: The gooey, melty cheese that everyone loves.
1 1/2 cups freshly grated parmesan cheese, divided: For that sharp flavor and golden crust.

Optional Add-ons

Vegetables: Feel free to add other veggies like mushrooms or zucchini for an extra nutritional punch.
Cheeses: Mix in some provolone or fontina for varied flavors.
Meat Alternatives: Swap the ground beef for plant-based substitutes for a vegetarian version.

Substitutions and Shortcuts

If you’re in a hurry, store-bought marinara sauce is perfectly acceptable. You can also use no-cook lasagna noodles to cut down cooking time, though they may require a little more marinara sauce to ensure they cook properly. If you only have ricotta on hand, you can substitute it with cottage cheese for a lighter option, but remember to blend it for creaminess.

3. How to Make Sheet Pan Lasagna Step-by-Step

Now, let’s get into the nitty-gritty of making this dish. Follow these detailed steps, and you’ll soon be enjoying your homemade sheet pan lasagna.

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F. This ensures that your dish will bake evenly.

Step 2: Prepare the Baking Sheet
Take a 12 x 17-inch baking sheet and drizzle 2 tablespoons of olive oil across the surface. Use a brush or your hands to spread the oil evenly, making sure the sheet is well coated to prevent sticking.

Step 3: Sauté the Spinach
In a large, deep skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, cooking for about 1 minute until fragrant. Next, toss in the chopped spinach along with 1/2 teaspoon of salt. Cook for 2-3 minutes, or until the spinach is wilted. Once cooked, move it to a strainer to press out any excess liquid. Then, in a separate bowl, mix the strained spinach with the ricotta cheese until combined.

Step 4: Brown the Beef
In the same skillet, add in the remaining 1 tablespoon of olive oil. Add the ground beef, breaking it up with a spatula as it cooks. Continue cooking until it’s beautifully browned. Stir in the diced onion, Italian seasoning, and the remaining salt—cooking until the onion becomes translucent and fragrant, about another 3-5 minutes.

Step 5: Cook the Lasagna Sheets
While your beef and onions are cooking, bring a large pot of salted water to a boiling point. Drop in your broken lasagna sheets and cook until they’re al dente, usually about 7-9 minutes. Once they’re ready, reserve 1 1/2 cups of the pasta water before draining the rest.

Step 6: Assemble the Lasagna
In a large bowl, combine the browned beef and onion mixture with the marinara sauce, cooked pasta, half of the mozzarella, and half of the parmesan cheeses. Pour in the reserved pasta water and mix until everything is well incorporated.

Spread this hearty mixture evenly across the prepared baking sheet. With a spoon, dollop the ricotta and spinach mixture over the top, leaving some spaces uncovered for cheese. Finally, sprinkle the remaining mozzarella and parmesan cheese across the dish.

Step 7: Bake
Place your sheet pan in the preheated oven and allow it to bake for about 30 minutes. Keep an eye on it: you want it to be bubbling and lightly browned on top.

Step 8: Rest and Serve
Once the timer goes off, remove the sheet pan lasagna and let it sit for about 5 minutes before slicing. This small pause allows the layers to settle, making it easier to serve.

4. Common Mistakes to Avoid

Not Prepping the Spinach Properly
It’s essential to remove as much liquid from the cooked spinach as possible. Excess moisture can make your lasagna watery, defeating the creamy, savory experience we aim for.

Layering Incorrectly
Although this recipe is forgiving, be cautious not to overdo the ricotta mixture. While it’s delicious, too much can overpower the other flavors. Aim to distribute it evenly without overloading any one portion.

Skipping the Pasta Cooking
Make sure to cook the pasta just until al dente, and not to overcook it. It will continue to cook in the oven, and you don’t want it to turn mushy.

5. Serving Suggestions for Sheet Pan Lasagna

Serving sheet pan lasagna provides just as much joy as making it. Here are a few ideas to accompany your meal:

Fresh Side Salad
Pair your lasagna with a crisp salad of mixed greens, cherry tomatoes, and a simple vinaigrette. It adds brightness and balances the heaviness of the dish.

Garlic Bread
Nothing complements lasagna better than warm, buttery garlic bread. You can either buy it or make your own by toasting some fresh bread and spreading it with garlic-infused butter.

Roasted Vegetables
Consider serving a side of roasted vegetables. Carrots, zucchini, and bell peppers drizzled with olive oil and sprinkled with herbs make a nutritious and colorful addition.

Conclusion

Making sheet pan lasagna is easier than it seems, and this recipe proves that with just a few simple steps, you can create a comforting meal that will delight family and friends. You’ll discover how customizable this dish can be, allowing you to incorporate what you love most. It’s cozy, classic, and a welcoming invitation to anyone at your table.

Whenever you feel in need of comfort or want to bring people together, remember: this sheet pan lasagna is your go-to recipe.

FAQs About Sheet Pan Lasagna

1. How do I store leftover sheet pan lasagna?
You can store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Just reheat individual portions in the microwave or a preheated oven.

2. Can I freeze sheet pan lasagna?
Absolutely! You can freeze it before baking or after it’s cooked. Just cover it well with foil and plastic wrap. It can last in the freezer for up to 3 months.

3. Can I make this recipe vegetarian?
Yes! You can replace the ground beef with a mix of vegetables, mushrooms, or plant-based meat alternatives to maintain the heartiness of the dish.

4. How can I make this dish ahead of time?
You can prep everything a day in advance. Just assemble all the layers and cover it tightly in the refrigerator. When you’re ready to bake, there’s no need to bring it to room temperature—just pop it in the oven straight from the fridge.

5. Is there a gluten-free version of sheet pan lasagna?
Certainly! You can substitute traditional lasagna sheets with gluten-free pasta or use a mix of sliced vegetables, like zucchini and eggplant, as the layers instead.

Sheet Pan Lasagna

1. Why I Love This Recipe of Sheet Pan Lasagna