Description
Sheet Pan Lasagna delivers all the comforting flavors of classic lasagna in an easy, crispy-edged sheet pan version. Lasagna noodles are layered with seasoned meat sauce, creamy ricotta, mozzarella, and Parmesan, then baked until bubbly and golden.
Ingredients
Meat Sauce
- 1 tablespoon olive oil
- 1 lb (450 g) ground beef
- 1/2 lb (225 g) Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cheese Mixture
- 15 oz (425 g) ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
Other Ingredients
- 12 lasagna noodles
- 2 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F (220°C). Lightly grease a large rimmed sheet pan to prevent sticking and ensure easy layering.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until just shy of al dente to avoid overcooking later. Drain and set aside.
- Make Meat Sauce: Heat olive oil in a large skillet over medium-high heat. Add ground beef, Italian sausage, and diced onion. Cook for 6–8 minutes, breaking up the meat until browned and the onion is softened.
- Add Garlic and Simmer Sauce: Stir in the minced garlic and cook for 30 seconds until fragrant. Add marinara sauce, Italian seasoning, salt, and black pepper. Reduce heat and simmer for 5 minutes to blend flavors.
- Prepare Cheese Mixture: In a bowl, combine ricotta cheese, egg, and grated Parmesan cheese. Mix until smooth and well incorporated.
- Assemble Lasagna Layers: Arrange half of the cooked lasagna noodles across the prepared sheet pan, overlapping slightly as needed. Spread half of the ricotta mixture over the noodles, then half of the meat sauce, followed by half of the shredded mozzarella cheese.
- Repeat Layers: Layer the remaining noodles, spread the remaining ricotta mixture, top with the rest of the meat sauce, and finish with the remaining mozzarella cheese.
- Bake: Bake in the preheated oven for 20–25 minutes, until the edges are crispy and the cheese is melted and bubbling.
- Broil (Optional): For a deeper browned cheese topping, broil the lasagna for 1–2 minutes, watching carefully to prevent burning.
- Rest and Garnish: Remove from oven and let the lasagna rest for 10 minutes to set. Garnish with fresh chopped basil or parsley and cut into squares for serving.
Notes
- Use a standard 13 × 18-inch rimmed sheet pan for best results.
- Do not overcook the noodles since they will continue cooking during baking.
- For extra crispy edges, lightly brush exposed noodles with olive oil before baking.
- Ground turkey or chicken can be substituted for beef and sausage for a lighter option.
- Store leftovers refrigerated for up to 4 days and reheat in the oven or microwave.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course, Pasta
- Method: Baking
- Cuisine: Italian-American
