Tender lasagna noodles, a hearty meat sauce, and so much cheese; these traditional lasagna ingredients come together in a fun, new, less labor-intensive way with this Sheet Pan Lasagna recipe!
Yum! We all love the flavors of traditional lasagna, but the process can be long, so we are switching it up over here, and it feels good. This recipe is almost exactly like that of our Easy Crockpot Lasagna; only it’s thrown together and cooked in the oven for crispy edges in less time!
Easy Sheet Pan Lasagna
This Sheet Pan Lasagna recipe feeds our family of 7 healthy eaters with leftovers! That’s impressive!! And it would be easy to customize and double making it the perfect recipe to feed to a crowd or for a large family dinner.
Ingredients
- 16-ounce box of lasagna noodles broken into 2-inch pieces
- 1 pound of ground meat
- Ground beef or sausage works best. You can even do a 1/2 pound of each as long as you have at least one pound total of ground meat.
- 1 medium yellow onion, chopped
- 1 teaspoon minced garlic
- 24 ounces of spaghetti sauce
- 2 1/2 cups of shredded mozzarella cheese divided
- 2 tablespoons grated parmesan cheese
- 15 ounces of ricotta cheese
- 1 egg, slightly beaten
- 2 teaspoons oregano
- You can substitute Italian Seasoning if desired.
- black pepper
- 1/2 cup shredded parmesan cheese
Directions
Preheat your oven to 350°F and lightly spray a rimmed sheet pan with cooking spray.
First, boil the broken lasagna noodles in salted water according to the package directions. Drain and set them aside.
Then, brown your ground meat with your onion and minced garlic in a large skillet until no longer pink. Drain off the grease and return to the skillet.
Now, stir in the spaghetti sauce to the meat in the skillet. Add and mix in the drained lasagna noodles. Then mix in 1 cup of the shredded mozzarella cheese and 1/2 cup of the shredded parmesan cheese. Once combined, evenly pour the lasagna noodles and meat onto a rimmed sheet pan.
Finally, gently stir together the 1 1/2 cups of shredded mozzarella cheese, grated parmesan cheese, ricotta cheese, egg, and oregano in a medium bowl. Add a dash of black pepper to taste. Then dollop this on top of the lasagna noodles around evenly.
Bake uncovered for 35-40 mins or until the cheese browns or is bubbling.
Let cool slightly for about 5 minutes, serve, and enjoy!
Tips for the Best Sheet Pan Lasagna
We use a large 5.5-quart skillet to brown the ground meat. It’s then big enough to mix all the other ingredients in it.
To save time, get your water heating and those noodles boiling first. That seems to take the longest. Then while the noodles are cooking, I brown the meat and stir up the ricotta cheese mixture so when the noodles are done, we can assemble the lasagna and get it baking!
Make sure your noodles and meat are properly drained so you don’t have soupy lasagna.
Feel free to add a pinch of red pepper flakes for a little spice.
How to store leftover Sheet Pan Lasagna?
Store any leftover sheet pan lasagna in an airtight container in the refrigerator for up to 7 days. Reheat in the oven or microwave.
What to serve with Sheet Pan Lasagna?
Extra sauce! Our family loves things saucy, and we serve this lasagna with some extra warm spaghetti sauce. Yum!
Hot or cold, vegetables are a great side to help balance out this delicious lasagna. We love this Roasted Broccoli recipe. Also, steamed broccoli or green beans are safe sides. Our favorite will always be a simple Caesar salad. Crisp romaine lettuce with a few croutons, a sprinkle of parmesan cheese, and a drizzle of Caesar salad dressing just seems to fit perfectly.
Garlic bread or butter breadsticks are always a tasty treat. Plus, they help clean up the plate by soaking in the extra spaghetti sauce. Double win!
Sheet Pan Lasagna
Ingredients
- 16 ounces lasagna noodles broken into 2 inch pieces
- 1 pound ground meat beef or sausage is best
- 1 medium yellow onion chopped
- 2 teaspoons minced garlic
- 24 ounces spaghetti sauce
- 2½ cups shredded mozzarella cheese divided
- 2 tablespoons grated parmesan cheese
- 15 ounces ricotta cheese
- 1 egg slightly beaten
- 2 teaspoons oregano or Italian seasoning
- black pepper to taste
- ½ cup shredded parmesan cheese
Instructions
- Preheat your oven to 350°F and lightly spray a rimmed sheet pan with cooking spray.
- Boil the broken lasagna noodles in salted water according to the package directions. Drain and set them aside.
- Brown your ground meat with your onion and minced garlic in a large skillet until no longer pink. Drain off the grease and return to the skillet.
- Stir in the spaghetti sauce to the meat in the skillet. Add and mix in the drained lasagna noodles. Then mix in 1 cup of the shredded mozzarella cheese and 1/2 cup of the shredded parmesan cheese. Once combined, evenly pour the lasagna noodles and meat onto a rimmed sheet pan.
- Gently stir together the 1 1/2 cups of shredded mozzarella cheese, grated parmesan cheese, ricotta cheese, egg, and oregano in a medium bowl. Add a dash of black pepper to taste. Then dollop this on top of the lasagna noodles around evenly.
- Bake uncovered for 35-40 mins or until the cheese browns or is bubbling.Let cool slightly for about 5 minutes, serve, and enjoy!
More Easy Meal Options
Healthy and fast is this Simple Chicken Stir Fry recipe! No-fuss marinated chicken and fresh crisp vegetables all come together over a warm bed of white rice to give this dinner idea a rainbow of colors and flavors your whole family will love!
Slow Cooker Ranch Pork Chops are zesty Ranch seasoning and cream of mushroom and chicken soup that form a delicious gravy for perfectly tender slow-cooked pork chops.
This Sloppy Joe Tater Tot Casserole recipe is homemade beef sloppy joes mixed with corn and topped with melty cheddar cheese and crisp golden brown tater tots. It’s so good and kid-friendly!
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