Sheet Pan Lasagna
Sheet Pan Lasagna deconstructs the classic by tossing chopped noodles with hearty meat sauce and topping with creamy ricotta-spinach, eliminating tedious layering while feeding a crowd.
Sheet Pan Lasagna deconstructs the classic by tossing chopped noodles with hearty meat sauce and topping with creamy ricotta-spinach, eliminating tedious layering while feeding a crowd.
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In a large pot over medium-high heat, add olive oil. Sauté the diced onions until they begin to soften, about 5-7 minutes. Season with salt, pepper, and garlic powder.
Add the ground beef and Italian sausage to the pot. Use a meat chopper or spoon to break it up and cook until browned.
Stir in the crushed tomatoes, dried basil, and dried oregano. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
While the sauce simmers, cook the lasagna noodles in a large pot of boiling, salted water for about 8 minutes, or until al dente. Drain well.
In a separate large bowl, prepare the ricotta mixture. Combine the ricotta cheese, eggs, chopped spinach, 2 cups of mozzarella, 1 cup of Parmesan, and a pinch of salt and pepper. Mix thoroughly until well combined.
Once the noodles are drained, roughly chop them into bite-sized pieces.
In a very large mixing bowl, combine the cooked meat sauce, the chopped noodles, 2 cups of mozzarella, and 1 cup of Parmesan. Stir until everything is evenly coated.
Preheat your oven to 375°F (190°C). Spread the pasta mixture evenly onto a large, rimmed sheet pan.
Top the lasagna mixture with the remaining 1/2 cup of Parmesan cheese, followed by the remaining 4 cups of mozzarella cheese, creating a thick, even layer.
Dollop the prepared ricotta mixture evenly over the top of the cheese.
Bake for about 40 minutes, until the cheese is melted, golden brown, and bubbly.
Let the lasagna rest for a few minutes before cutting and serving. It pairs well with garlic cheese bread.
Cool completely, cover tightly, and refrigerate up to 4 days. Reheat covered at 350°F for 20–30 minutes or microwave individual portions.
18×13-inch sheet pan · large skillet or Dutch oven for browning meat
Yes. Assemble the sheet pan, cover with foil, and refrigerate up to 24 hours before baking. Add 10–15 minutes to bake time if baking cold.
A standard 18×13-inch half-sheet pan works best for even cooking and proper layering of sauce and cheese.
Yes, freeze unbaked or baked. Unbaked: cover tightly and freeze up to 3 months; add 20 minutes bake time. Baked: cool completely, wrap well, and freeze up to 3 months; reheat covered at 350°F for 30–40 minutes.
Bake until the ricotta topping is set, edges are golden, and the filling is bubbly around the sides—typically 35–45 minutes at 375°F.
Yes. Use 1.5 lbs ground turkey or chicken in place of beef or sausage, or mix both. Brown it the same way and proceed with the recipe.
