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This simple sheet pan lasagna recipe is a must-try for busy weeknights with kids! My family loves this baked pasta dish, which works for me since it’s so easy to throw together. With ground beef, marinara, and three kinds of cheese, what’s not to love? It’s just as delicious as a traditional lasagna, but the best part is that you don’t need to layer anything–just put it all on a baking sheet!
❤️ Why You’ll Love This Sheet Pan Lasagna Recipe
- No Layering Required: Mix all the ingredients, spread it out on a sheet pan, and top with cheese.
- Meal Prep Friendly: Make it in advance when you have extra time, so all you have to do is bake it before dinner.
- Crowd Pleaser: Even the most particular kiddos will scarf down this pasta. It’s flavor-packed and comforting.
🍝 Sheet Pan Lasagna Ingredients
- Ricotta Mixture: Ricotta cheese, minced garlic cloves, red pepper flakes, salt, fresh herbs (use one herb or a mix, like basil, oregano, parsley, or chives)
- Olive Oil for browning the ground beef and onion
- Ground Beef: Use whatever type of ground beef you prefer. I typically use 93%.
- Onion: Dice one onion.
- Italian Seasoning is a dried herb blend containing dried oregano, basil, and more.
- Lasagna Noodles: Buy one package of lasagna noodles and break them into smaller pieces.
- Marinara: Use your favorite marinara sauce or make your own. My go-to is from Primal Kitchen.
- Cheese: Top the lasagna with ricotta, mozzarella, and parmesan for all that cheesy goodness!
👩🍳 How to Make Sheet Pan Lasagna
- Ricotta Cheese Mixture: Combine the ricotta with garlic cloves, red pepper, and salt.
- Ground Beef and Onions: Add the beef and onions to a large skillet and sprinkle with Italian seasoning. Cook until the meat is browned and cooked through, then remove from the heat.
- Lasagna Noodles: Cook the pasta in boiling water according to package instructions.
- Combine the pasta, marinara, and ground beef in the skillet.
- Assemble the Lasagna: Pour the pasta mixture onto the sheet pan and top with the ricotta, mozzarella, and parmesan cheese.
- Bake the lasagna for 30 minutes at 400°F until the pasta is tender and the top is browned. Let it cool before cutting.
Watch my video on how to make this easy sheet pan lasagna to see it in action.
🪄 Tips and Tricks
- Easy Cleanup: Line your sheet pan with foil to save time when washing dishes.
- Meal Prep: You can prep this recipe the day before baking it. Make the ricotta mixture, cook the beef and pasta, and combine them with the sauce in a storage container. Before dinner, pour the pasta onto a greased sheet pan and continue with the remaining directions.
🗒 Variations
- Vegetarian Lasagna: Omit the ground beef. You can also saute extra veggies like spinach, zucchini, or bell pepper when you cook the onion.
🗒 Substitutions
- Keep It Mild: Omit the red pepper flakes.
- No Italian Seasoning? Use a mix of whatever dried Italian herbs you have.
- Meat: Substitute ground turkey or Italian turkey sausage.
- Pasta: Any short pasta shape, like fusilli, penne, or rigatoni, would work.
- Ricotta Cheese: Swap it with cottage cheese for a protein boost.
🍽️ Best served with
Serve this Italian sheet pan lasagna with an Italian salad, asparagus, or green beans.
👝 How to Store Lasagna
- Refrigerator: Store lasagna in the fridge for four days.
- Lasagna is excellent for freezing. You could even double the recipe, eating half for dinner and freezing the rest for later.
- How to Freeze: Store it in small freezer-safe containers if you want to thaw individual portions for quick lunches. If you are going to serve it to your whole family for dinner, freeze it in a larger container.
- How to Thaw: Place the lasagna in the fridge the night before. Reheat it in the microwave or oven until warm.
🤔 Common Questions
Do I cook lasagna sheets before baking?
For this sheet pan lasagna, you need to boil the lasagna sheets before baking.
Which is better in lasagna: ricotta or cottage cheese?
Traditional lasagna recipes use ricotta, but you can substitute cottage cheese for more protein.
Do you bake lasagna covered or uncovered?
Cook this lasagna uncovered so the top browns.
Sheet Pan Lasagna
This simple sheet pan lasagna recipe is a must-try for busy weeknights with kids! With ground beef, marinara, and three kinds of cheese, what’s not to love? It’s just as delicious as a traditional lasagna, but the best part is that you don’t need to layer anything–just put it all on a baking sheet!
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, minced
- ½ tsp red pepper flakes
- 1 tsp kosher salt
- ¼ cup fresh herbs, like basil, oregano, parsley, or chives (choose 1 or more)
- 1 cup ricotta cheese
- 1 lb ground beef
- 1 onion, diced
- 1 tsp Italian seasoning
- 1 lb lasagna sheets, broken into 2-inch pieces
- 25 oz marinara sauce
- 2 ½ cups shredded mozzarella
- 1 ½ cups grated parmesan
Instructions
- Preheat oven to 400°F. Grease a baking sheet with 2 tbsp olive oil.
- Combine the ricotta, garlic, red pepper, fresh herbs, and salt in a small bowl.
- Heat a nonstick skillet over medium heat and pour in 1 tbsp oil. Add the beef and onion and sprinkle with Italian seasoning. Break up the meat and cook until browned. Remove from heat.
- Boil pasta until al dente according to package directions. Then drain.
- Combine beef mixture with marinara sauce and pasta.
- Spread the mixture on the prepared baking sheet. Add dollops of ricotta and top with mozzarella and parmesan.
- Bake at 400°F for 30 minutes until the pasta is tender and the top is browned.
- Let rest for 5 mins, then cut into squares and serve.
Make this recipe?Mention @itsnicolejaques or tag #nicolejaques!
