Sheet Pan Lasagna roasts on one pan until everything gets crisp edges and deep savoriness—minimal cleanup, maximum reward.
Lasagna, Fast-Tracked on One Sheet
All the familiar comfort of lasagna—bubbly cheese, rich meat sauce, and crisp edges—made on a single rimmed sheet for weeknights with no fuss.
This is lasagna built for busy evenings: lean ground beef browned with sweet onion and garlic, simmered in marinara and crushed tomatoes, then spread over no‑boil noodles and a ricotta-Parmesan filling. From The Snap Skillet, Leo Grant’s approach pares down steps without sacrificing the layered, homey flavors you want—only now you get a toasty, caramelized edge where pasta meets sauce and cheese.
The textures are what make this version sing. The ricotta beaten with an egg and Parmesan creates little creamy pockets; shredded mozzarella melts into strings and bubbly pools across the surface; the meat sauce gives savory depth and a hit of tomato brightness. Italian seasoning ties the components together so every forkful has herbaceous lift alongside the meaty richness and those golden, slightly crisp corners.
One sheet pan is the secret to a quick cleanup and predictable timing: a short skillet stint to brown the beef and the rest of the work happens on the rimmed pan in a 375°F oven until the top is melted and the edges are browned—about an hour from start to table when you factor in the 20-minute prep and 42-minute bake. It serves four comfortably, so it’s an easy weeknight centerpiece for a small family or dinner guests.
Make-ahead friendly: you can assemble the lasagna on the sheet pan, cover, and chill for the day, then bake when you’re ready. Leftovers reheat beautifully—slice and pop under the broiler for a minute to revive the crisp edges or microwave for a quick single portion—so you get dinner now and easy lunches later.
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