Sheet pan lasagna simplifies the classic Italian dish by breaking noodles and layering everything together with spicy sausage, spinach-ricotta, and melted cheese in a single pan. It's a comforting weeknight dinner that delivers restaurant-quality flavor without the fuss.
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Dice the red onion and mince the garlic.
In a skillet over medium heat, add a drizzle of olive oil. Sauté the minced garlic until fragrant, then add the spinach and cook until wilted.
Transfer the wilted spinach and garlic to a small bowl. Roughly chop the spinach with kitchen shears.
Mix the ricotta cheese into the spinach mixture until combined and set aside.
Break the lasagna sheets into approximately 2-inch pieces.
Cook the broken lasagna pieces in a large pot of salted boiling water until partially cooked. Drain and set aside.
In a large skillet, cook the spicy sausage until browned. Add the diced red onion and cook until softened.
Stir in the marinara sauce and bring to a simmer.
Add the meat sauce to the pot with the drained pasta. Stir to coat, then mix in the mozzarella and Parmesan cheese.
Pour the pasta mixture into a prepared baking sheet and spread evenly.
Dollop the spinach-ricotta mixture over the top of the lasagna.
Sprinkle with the remaining cheese.
Bake in a preheated oven until bubbly and the edges are crisp.
Let cool slightly before serving.
Store covered in the refrigerator for up to 4 days. Reheat covered at 325°F until warm, or microwave individual portions.
Yes, but breaking them into 2-inch pieces allows better mixing with the sauce and more even baking in the sheet pan. Whole noodles will need more liquid and longer cooking time.
The recipe is ready when it's bubbly throughout and the edges are crisp. This typically takes 25–35 minutes at 375°F, depending on your oven.
Yes. Assemble the entire dish (before baking) up to 24 hours in advance, cover, and refrigerate. Add 10–15 minutes to baking time if baking from cold.
Freeze before baking, tightly wrapped, for up to 3 months. Bake directly from frozen, adding 15–20 minutes to the baking time, until bubbly and edges are crisp.
Frozen spinach works well—thaw, squeeze out excess moisture, and chop before mixing with ricotta. Use the same 5 oz quantity.
