Sheet pan lasagna maximizes every cook's favorite part: the crispy, cheesy top layer. This Italian-American dish layers no-boil noodles, hearty ground beef and spicy sausage sauce, creamy ricotta, and melted mozzarella, ensuring every slice has crunchy edges and a gooey center.
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Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, sauté the diced onion in olive oil until softened.
Add the ground beef and spicy Italian sausage to the skillet. Cook, breaking up the meat with a spoon, until browned.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the marinara sauce, stir to combine, and bring to a simmer.
Stir in the torn fresh basil leaves.
In a medium bowl, mix together the ricotta cheese, 2 cups of the shredded mozzarella, and 1/2 cup of the grated Parmesan cheese.
Spread a thin layer of meat sauce on the bottom of a half sheet pan.
Arrange a single layer of no-boil lasagna noodles over the sauce.
Spread another layer of meat sauce over the noodles, followed by dollops of the ricotta cheese mixture.
Add a final layer of lasagna noodles, then top with the remaining meat sauce.
Sprinkle the remaining 2 cups of mozzarella and 1/4 cup of Parmesan cheese evenly over the top.
Cover the sheet pan tightly with aluminum foil.
Bake for 45 minutes, until the noodles are tender and the sauce is bubbly.
Remove the lasagna from the oven and let it rest for a few minutes before serving.
For serving, optionally top with dollops of fresh ricotta and fresh basil leaves.
Store covered in the refrigerator up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through, or microwave individual portions on 50% power for 2–3 minutes.
half sheet pan (18×13 inches) · aluminum foil
Yes, but boil them first according to package directions, then drain and pat dry. Slightly reduce the sauce consistency or add an extra tablespoon of water to prevent the noodles from drying out during baking.
Foil traps steam for the first 45 minutes, keeping the noodles tender and moist. If you prefer a crispier top, remove the foil for the last 10–15 minutes of baking.
Bake for 45 minutes covered at 375°F. The noodles should be tender and the sauce bubbly around the edges. Let it rest a few minutes before serving so layers set.
Assemble the lasagna in the sheet pan, cover tightly with foil, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if baking from cold.
Let the lasagna rest for a few minutes after baking, then top with dollops of fresh ricotta and fresh basil leaves before cutting and serving.
