Sheet Pan Lasagna

I am a HUGE fan of Sheet Pan Recipes and this Sheet Pan Lasagna is no different! Your family will fall in love with this delicious lasagna recipe! So easy to make AND there’s no layering involved like there is with regular Lasagna.

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Sheet Pan Lasagna Is…

  • Family Favorite
  • Easy Weeknight Dinner
  • Made in an Hour
  • Budget Friendly
  • Simple Sheet Pan Recipe

Ingredients Needed:

Produce – Minced Garlic, Baby Spinach, Onion

Dairy – Ricotta Cheese, Grated Parmesan Cheese, Shredded Low Moisture Marinara

Protein – Ground Beef, Italian Sausage

Seasoning – Red Pepper Flakes, Salt, Italian Seasoning

Pantry – Olive Oil, Lasagna Sheets, Jar of Marinara Sauce

How to Make Sheet Pan Lasagna

This is a visual walk-through created for readers. The Full Recipe can be found in the recipe card located at the bottom of this post.

Begin by Pre-Heating your oven to 400°F. Next, drizzle 2 Tbsp. of Olive Oil on a 12 x 7 Baking Sheet and evenly distribute it on the surface, including all sides of the sheet,

Next, heat a Large Skillet over Medium Heat and add 1 Tbsp of Oil, Pepper Flakes, and Garlic. Cook, stirring often for around 1 Minute, and add the Spinach and 1/2 Tsp. of Salt. Then, cook until the Spinach is wilted.

Next, remove the Spinach mixture and place in a strainer. Press the Spinach firmly against the strainer to remove as much excess liquid as possible. Then, place the Spinach in a Medium Bowl, add the Ricotta Cheese, and stir to combine. Set aside.

Then, you’ll want to wipe the skillet you used for the Spinach with a paper towel and bring it back to Medium Heat. Next, add the remaining 1 Tbsp of Oil along with the Ground Beef and Italian Sausage. Cook, stirring often, and break the meat apart until it’s lightly browned and cooked through. This should take around 5 minutes.

Then, add the Onion, Italian Seasoning, and remaining 1/2 Tsp. of Salt. Finally, cook for 3 more minutes and remove from heat.

Meanwhile, bring a Large Pot of Salted Water to a boil over High Heat. Cook the Pasta al Dente according to the package instructions. Be sure to stir often so the noodles don’t become stuck together. Drain well, reserving 1 ½ cup of Pasta Water.

While the Pasta is cooking, add the Marinara to the pan with the Beef and Onion and mix well. Then, add the Pasta Water for your Sheet Pan Lasagna, pasta, half the Mozzarella and Parmesan Cheese and stir to combine.

Next, spread the entire mixture on the prepared 12 x 7 in. Baking Sheet. Evenly dollop the Spinach Mixture in 12 spots and sprinkle with remaining shredded Cheeses.

Then, bake until the Pasta is tender, the sauce is bubbly, and the top is lightly golden. This should take around 30 minutes. Finally, remove from the oven and let cool for 10 minutes before cutting into squares and serving. Enjoy!

Should I Use Uncooked Lasagna Sheets for Sheet Pan Lasagna?

Personally, I went with uncooked Lasagna Sheets for this recipe. However, I cook it Al Dente according to the instructions on the box. This way, the Noodles don’t get hard if the Lasagna bakes for longer. I have seen other recipes that do not cook it, though.

More Delicious Pasta You’ll LOVE!

Chicken Alfredo Ravioli Bake – This is one of my favorite recipes to throw together on a busy night!

White Chicken Skillet Lasagna – A delicious Lasagna that is made in just 30 minutes and tastes AMAZING!

5 Ingredient Lazy Lasagna – This dish is a family favorite! You’ve got to try this one!

Easy Sheet Pan Lasagna

Easy Sheet Pan Lasagna

Yield: 12
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes

This Sheet Pan Lasagna is an easy no-layer pasta dinner with several kinds of cheese and meat. Each piece is topped with a healthy spinach mixture and ricotta cheese!

Ingredients

  • 4 Tbsp. Olive Oil
  • 2 tsp. Minced Garlic
  • 1/2 tsp. Red Pepper Flakes
  • 5 oz. Container Baby Spinach Chopped
  • 1 tsp. Salt Divided, Plus More for Cooking Pasta
  • 1 Cup Ricotta Cheese
  • 1/2 lb. Ground Beef
  • 1/2 lb. Italian Sausage
  • 1 Onion, Diced
  • 1 tsp. Italian Seasoning
  • 1 lb. Lasagna Sheets Broken Into 2 in. Pieces
  • 25 oz. Jar Marinara Sauce
  • 1 1/2 Cups Freshly Grated Parmesan Cheese, Divided
  • 2 1/2 Cups Shredded Low Moisture Mozzarella Divided

Instructions

  1. Preheat the oven to 400°F. Drizzle 2 Tbsp. of Olive Oil on a 12 x 17 Baking Sheet and evenly distribute it on the surface, including the sides of the sheet. Set it aside.
  2. Heat a Large Skillet over Medium Heat. Add 1 Tbsp. Oil, Pepper Flakes, and Garlic. Cook, stirring often for about 1 minute. Add the Spinach and ½ tsp. Salt and cook, stirring often, until the Spinach is wilted.
  3. Remove the Spinach mixture and place in a strainer and press firmly to remove as much excess liquid as you can. Then, place the Spinach in a Medium bowl. Add the Ricotta Cheese and stir to combine. Set aside.
  4. Wipe the Skillet you used for the Spinach with a paper towel and bring it back to Medium Heat. Add the remaining 1 Tbsp. Oil along with the Ground Beef and Italian Sausage. Cook, stirring often, and keep breaking the meat apart until it's lightly browned and cooked through. It should take about 5 minutes.
  5. Add the Onion, Italian Seasoning and remaining ½ tsp. Salt and then cook 3 more minutes. Remove from heat.
  6. Meanwhile, bring a Large Pot of Salted water to a boil over High Heat. Cook the Pasta al Dente, (see instructions on packaging) stirring often so the noodles won't stick together.
  7. Drain well, reserving 1 ½ cup of Pasta Water. Add the Marinara to the pan with the Beef and Onion and mix well. Add the Pasta water, Pasta, half the Mozzarella and Parmesan Cheese and stir to combine.
  8. Spread the entire mixture on the prepared 12 x 17-inch Baking Sheet. Evenly dollop the Spinach mixture in 12 spots, and sprinkle with remaining Shredded Cheeses.
  9. Bake until the Pasta is tender, the Sauce is bubbly, and the top is lightly golden, about 30 minutes. Remove from the oven and let cool 10 minutes before cutting into squares and serving. Serves 12.
    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 382Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 70mgSodium: 1121mgCarbohydrates: 17gFiber: 2gSugar: 6gProtein: 23g

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