Sheet Pan Lasagna

Our Sheet Pan Lasagna recipe is a modern twist on a classic favorite. This convenient and efficient method takes all the traditional flavors of a hearty lasagna and transforms them into a one-pan wonder. With layers of rich marinara sauce, perfectly cooked lasagna noodles, creamy ricotta cheese, savory ground meat (or vegetables for a vegetarian option), and gooey melted mozzarella, this dish delivers all the comfort you crave.

Whether you’re cooking for a family dinner or entertaining guests, our layerless lasagna simplifies the process without compromising on taste.

Sheet pan recipes are known for simplifying mealtime without sacrificing the flavor of family favorites. These recipes can involve arranging all ingredients on a single pan or using multiple pans to cook proteins and vegetables separately.

Regardless, the fusion of flavors makes a delicious meal that everyone raves over!

Most importantly, you’ll love making our oven-ready lasagna because it is a way to create a hearty meal in half the time while meeting all dietary requirements. You’ll find simple ingredients, easy substitutions, expert tips and kid-approved sides listed below.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 1 pound ground pork sausage
• 28 ounces crushed tomatoes
• 15 ounces tomato sauce
• 12 ounces tomato paste
• 1 tablespoon sugar
• 1 1/2 teaspoon salt divided
• 1 1/2 teaspoon dried oregano divided
• 1 teaspoon thyme
• 1/2 teaspoon crushed red pepper flakes
• 15 ounces reduced-fat ricotta cheese
• 2 large eggs
• 9 ounces gluten-free lasagna noodles broken into 2-inch pieces and cooked per box instructions
• 16 ounces shredded mozzarella cheese
• 8 ounces shredded parmesan cheese

Substitutions

This baked lasagna is great because you can tailor it to your preferences, dietary needs and ingredients that you have available.

• Noodles – use any brand of gluten-free noodles or a low-carb alternative such as zucchini or eggplant slices.
• Cheese – The ricotta cheese can be substituted with cottage cheese or a mixture of cottage cheese and Greek yogurt for a lighter option. The mozzarella can be replaced with fontina or gouda while the parmesan can be replaced with Romano for a different flavor.
• Protein – Swap or mix the pork sausage with ground beef, turkey or chicken. For a vegetarian lasagna, use crumbled tofu combined with sautéed vegetables as a protein source.
• Sauce – Our recipe calls for a traditional marinara but could also be swapped or mixed with alfredo or pesto. The marinara sauce could also be store-bought instead of homemade if short on time.

Any of these substitutions will work well; however, they may alter the taste and texture of the final product.

Instructions

Preheat the oven and boil the lasagna noodles. Preheat the oven to 375°F. Boil the broken lasagna noodles per box instructions.

Saute onions and garlic and brown the meat. Add olive oil to an extra-large skillet. Once heated, add the onions and cook for 2-3 minutes or until translucent. Stir in the garlic and cook for 1 minute. Add the pork sausage. Cook until browned.

Add the tomatoes and spices. To the browned meat, add the crushed tomatoes, tomato paste, tomato sauce, sugar, oregano, thyme, crushed red pepper, and 1 teaspoon of salt. Stir well. Let simmer for 1 hour or at least 30 minutes. 

Blend ricotta cheese and eggs. In a medium-sized bowl, blend together the ricotta cheese, eggs, 1/2 teaspoon oregano and 1/2 teaspoon salt. Set aside.

Blend the lasagna mixture. Add the cooked lasagna noodles, 1 cup of mozzarella cheese, and 1/2 cup of parmesan cheese. Gently stir then pour onto a rimmed baking sheet.

Add cheese. Using an ice cream scoop or a large spoon, add dollops of ricotta cheese mixture onto top of the lasagna. Top with the rest of the shredded mozzarella and parmesan.

Bake. Bake for 25-30 minutes or until the cheese is bubbly and browned.

Expert Tips

• Use a wide pan when sautéing the meat and making the homemade marinara. A large saucepan with high sides will give you ample space to combine the ingredients.
• Always start by sautéing the onions until translucent then add the garlic. This will ensure a delicious flavor and prevent burning the garlic.
• Grease the sheet pan to crisp the edges of the lasagna and make clean-up a little easier.
• Skip over the no-boil lasagna noodles when making sheet pan lasagna. Since the noodles are more exposed in this recipe, you may risk the noodles not cooking fully.
• Add vegetables by sautéing spinach, mushrooms, zucchini or bell peppers then spreading around the sheet pan. To prevent the lasagna from being watery, press any excess moisture from the vegetables.
• Let the lasagna rest before cutting into pieces. This will help the lasagna set and make it easier to slice.

What To Serve With Lasagna

When serving lasagna, consider rounding out the meal with flavorful sides. Start with a crisp salad topped with your family’s favorite vegetables such as grape tomatoes, cucumbers and carrots drizzled with a vinaigrette.

Serve crusty garlic bread or dinner rolls accompanied with garlic butter for the meal.

You can also opt to serve roasted vegetables, steamed broccoli or air fried asparagus alongside.

This Italian meal wouldn’t be complete without dessert! Pick from classics like tiramisu, cannoli and gelato or choose an untraditional dessert such as Peanut Butter Ice Cream, Strawberry Jello Cake or Caramel Bars.

Frequently Asked Questions

Storage and Reheating Instructions

• Proper storage helps lasagna maintain its freshness, but it also allows you to meal prep this recipe in advance then reheat when needed.
• To store lasagna, allow it to cool to room temperature then store in the sheet pan or transfer to an airtight container.
• If you plan to consume it within 3-4 days, store it in the refrigerator.
• For longer storage, place the container of lasagna in the freezer for up to 3 months. It can be helpful to label the container with the date to track the use by date.
• When reheating frozen lasagna, let it thaw overnight in the refrigerator then place into a preheated 350°F oven covered with foil. Spray the foil with nonstick cooking spray to keep it from sticking to the cheesy top.

More Easy Lasagna Recipes

• Gluten Free Lasagna
• No-Boil Lasagna
• Zucchini Lasagna
• Chili Lasagna

More Sheet Pan Recipes

• Sheet Pan Sausage and Veggies
• Sheet Pan Pork Chops and Potatoes
• Sheet Pan Eggs
• Sheet Pan Salmon
• Sheet Pan Rainbow Veggies & Chicken