Sheet Pan Lasagna roasts on one pan until everything gets crisp edges and deep savoriness—minimal cleanup, maximum reward.
Crisp-Edged Weeknight Lasagna (Made on a Sheet Pan)
All the saucy, cheesy comfort of lasagna—melty middle and browned, crisp edges—without the fuss of layered pans and piles of dishes.
Lasagna that fits on a single rimmed sheet pan is the kind of solution weeknights dream about: hearty, hands-off, and easy to portion. Instead of coaxing layers inside a deep casserole, this version spreads everything out so the noodles cook in the sauce, the cheeses bubble, and the edges caramelize into little savory crisps. It’s the same flavors you crave—garlicky beef, bright tomatoes, creamy ricotta, stretchy mozzarella—but faster and with so much less cleanup.
The method is simple and forgiving. Brown onion, garlic, and ground beef, stir in marinara and crushed tomatoes, season, then spread that saucy meat across a lightly oiled 13x18-inch rimmed sheet pan. Dollop and spread a ricotta-egg-Parmesan mixture over overlapping strips of no‑boil noodles, top with mozzarella and a sprinkle of the reserved Parmesan, and roast at 375°F until everything is bubbly and the edges are golden. Because the ingredients are thinly spread, the noodles don’t need pre-cooking and the surface gets wonderfully browned where sauce meets pan.
A few practical notes: use no‑boil lasagna noodles and a rimmed sheet so sauce doesn’t spill; if your sauce feels very thick, loosen with a splash of water so the noodles can hydrate through baking. Drain excess fat after browning the beef if you prefer a cleaner flavor. Let the pan rest 10–15 minutes before cutting so the layers set and you get tidy squares instead of a saucy puddle.
This dish is great for feeding four with easy leftovers that reheat well—slice and warm in a 350°F oven, or refrigerate assembled (unbaked) for up to a day. Serve with a crisp salad or garlicky toast for contrast: the lasagna provides the comforting, cheesy centerpiece and the sheet-pan format does the rest.
Ingredients
How to Make Sheet Pan Lasagna
- Preheat the oven to 375°F (190°C). Lightly coat a 13x18-inch rimmed sheet pan with cooking spray or a thin layer of olive oil.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion (finely chopped) and cook 3–4 minutes until softened, then add the garlic (minced) and cook 30 seconds until fragrant.
- Add the ground beef to the skillet, breaking it up with a spoon; cook until no pink remains, about 6–8 minutes. Drain excess fat if desired, then stir in the marinara sauce, crushed tomatoes, 1/2 tsp salt and 1/4 tsp black pepper; bring to a simmer and cook 3–4 minutes.
- In a medium bowl, stir together the ricotta, egg, grated Parmesan (reserve 2 tbsp for the top), Italian seasoning, remaining 1/2 tsp salt and remaining 1/4 tsp pepper until smooth.
- Spoon a thin layer (about 1 1/2 cups) of sauce across the bottom of the prepared sheet pan to prevent sticking and to start the first layer.
- Break the no‑boil lasagna noodles into pieces roughly the width of the pan and arrange a single overlapping layer over the sauce, then spread about half the ricotta mixture over the noodle layer and sprinkle with 1/3 of the shredded mozzarella. Spoon about one-third of the remaining sauce over the cheese.
- Repeat: add another broken‑noodle layer, spread remaining ricotta, sprinkle another 1/3 of the mozzarella, and top with the remaining sauce. Finish with the last noodle pieces if needed, the remaining mozzarella, and the reserved 2 tbsp Parmesan.
- Cover the pan tightly with foil and bake for 30 minutes. Remove the foil and bake uncovered another 10–12 minutes until cheese is melted and edges bubble and lightly brown. Let the lasagna rest 10 minutes before slicing into 4 generous pieces; sprinkle with chopped fresh basil and serve.
Recipe Card
Sheet Pan Lasagna
Sheet Pan Lasagna roasts on one pan until everything gets crisp edges and deep savoriness—minimal cleanup, maximum reward.
- Prep
- 20 min
- Cook
- 42 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat a 13x18-inch rimmed sheet pan with cooking spray or a thin layer of olive oil.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion (finely chopped) and cook 3–4 minutes until softened, then add the garlic (minced) and cook 30 seconds until fragrant.
- Add the ground beef to the skillet, breaking it up with a spoon; cook until no pink remains, about 6–8 minutes. Drain excess fat if desired, then stir in the marinara sauce, crushed tomatoes, 1/2 tsp salt and 1/4 tsp black pepper; bring to a simmer and cook 3–4 minutes.
- In a medium bowl, stir together the ricotta, egg, grated Parmesan (reserve 2 tbsp for the top), Italian seasoning, remaining 1/2 tsp salt and remaining 1/4 tsp pepper until smooth.
- Spoon a thin layer (about 1 1/2 cups) of sauce across the bottom of the prepared sheet pan to prevent sticking and to start the first layer.
- Break the no‑boil lasagna noodles into pieces roughly the width of the pan and arrange a single overlapping layer over the sauce, then spread about half the ricotta mixture over the noodle layer and sprinkle with 1/3 of the shredded mozzarella. Spoon about one-third of the remaining sauce over the cheese.
- Repeat: add another broken‑noodle layer, spread remaining ricotta, sprinkle another 1/3 of the mozzarella, and top with the remaining sauce. Finish with the last noodle pieces if needed, the remaining mozzarella, and the reserved 2 tbsp Parmesan.
- Cover the pan tightly with foil and bake for 30 minutes. Remove the foil and bake uncovered another 10–12 minutes until cheese is melted and edges bubble and lightly brown. Let the lasagna rest 10 minutes before slicing into 4 generous pieces; sprinkle with chopped fresh basil and serve.
Nutrition
- Carbohydrates
- 72
- Saturated Fat
- 18
- Sodium
- 950
- Fiber
- 5
- Unsaturated Fat
- 37
- Protein
- 65
- Fat
- 55
- Cholesterol
- 170
- Trans Fat
- 0.5
- Calories
- 950
- Sugar
- 12